752-0300-00L  Scientific Practices in Food Science

SemesterAutumn Semester 2019
LecturersL. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon
Periodicityyearly recurring course
Language of instructionGerman



Catalogue data

AbstractDocumentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many aspects and different methodologies. The lecture takes up these steps and teaches the necessary methodical tools.
ObjectiveUnderstanding of the scientific approach to literature research, documentation, reporting, and communication of scientific projects and their results.
Content- Literature (scientific publishing, sources and their quality), literature research, databases
- Writing scientific reports in German and English
- Practical statistics with examples and exercises
- Create graphics and tables
- Creation of a poster
- Assessment, processing, reduction, and storage of data
- Ethics in research (plagiarism, acknowledgements)
- Other relevant topics
Prerequisites / Noticekeine

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersL. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon
Typegraded semester performance
Language of examinationGerman
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Courses

NumberTitleHoursLecturers
752-0300-00 VWissenschaftliches Arbeiten in den Lebensmittelwissenschaften Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
2 hrs
Wed08-10LFW B 1 »
L. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon

Groups

No information on groups available.

Restrictions

General : Special students and auditors need a special permission from the lecturers
Permission from lecturers required for all students
PriorityRegistration for the course unit is only possible for the primary target group
Primary target groupFood Science BSc (754000) starting semester 01

Offered in

ProgrammeSectionType
Food Science BachelorFood Science General CoursesW+Information