Scientific Orientation in Food and Formulation Engineering
Vetenskaplig orientering i livsmedels- och formuleringsteknik

KLG010F, 5 credits

Valid from: Autumn 2019
Decided by: Margareta Sandahl
Date of establishment: 2019-12-17

General Information

Division: Food Technology, Engineering, Nutrition
Course type: Third-cycle course
Teaching language: English

Aim

The aims of this course are to give students the opportunity to obtain and demonstrate a wide perspective of the research field and document their abilities to present their own research as well as critically analyze and discuss research and research findings by others orally by participating and give seminars.

Goals

Knowledge and Understanding

For a passing grade the doctoral student must Obtain a wide understanding of the research field

Competences and Skills

For a passing grade the doctoral student must

• To be able to present his/her own research findings to a professional audience.
• Understand research presentations within the research field.
• Critically evaluate the strength and weaknesses of the argumentation.

Judgement and Approach

For a passing grade the doctoral student must

• Judge the relevance of scientific arguments.
• Evaluate the possibilities and limitations of research within the field.

Course Contents

Presentation of three seminars at the Department of Food Technology, Engineering and Nutrition. Actively participate in 12 seminars.

Course Literature

The course literature consists of the documentation provided by the participating students.

Instruction Details

Type of instruction: Seminars. The course consists of providing 3 seminars and to participate in 12 seminars.

Examination Details

Examination format: Seminars given by participants. Completion and approvement by the examinator of tasks listed in “Contents”
Grading scale: Failed, pass
Examiner: Professor Björn Bergenståhl

Admission Details

Admission requirements: To be admitted to the course, participants must normally have a second-cycle degree (master degree).
Minimum number of participants: 10
Selection criteria: Priority is given to students admitted to third-cycle studies in TEKLFF01 or equivalent.

Further Information

Participation can be registered currently.

Course Occasion Information

Start date: 2020-03-15. Start date is approximate.
End date: 2022-03-15
Course pace: 25% of full time

Application Information

This is the seminar course please register and participate in the seminar series!

Contact and Other Information

Course coordinator: Björn Bergenståhl <bjorn.bergenstahl@food.lth.se>
Other information: The course is provided in English.