Research approach of the topic of Master thesis

Course Information
TitleΕρευνητική Προσέγγιση του Θέματος της Μεταπτυχιακής Εργασίας / Research approach of the topic of Master thesis
CodeΕΤΔ106
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
CoordinatorAthina Lazaridou
CommonNo
StatusActive
Course ID600017073

Programme of Study: FOOD SCIENCE AND NUTRITION

Registered students: 11
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course2110

Class Information
Academic Year2021 – 2022
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours2
Class ID
600199053
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Very good understanding of the basic principles of Food Science and Nutrition. Good level of knowledge of Food Chemistry, Food Microbiology and Food Engineering.
Learning Outcomes
At the end of this course, the student will be able to understand: i. The means of doing literature search ii. The methodology of setting up the experimental design iii. Writing literature review on a research topic iv. Presentation of literature review
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
Course Content (Syllabus)
The MSc student, under guidance of their supervisor, will study in detail the subject of their MSc thesis, concerning the literature review, the experimental design, the used methodology and the possible results. The subject that is given to the student depends on the research field of the supervisor. After completion of the course, student would be able to carry out literature research, writing of a scientific study, experimental design and finding of the appropriate methodology for the accomplishment of a research study.
Keywords
Food science, Nutrition
Educational Material Types
  • Multimedia
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Description
Use of IT for communication and guidance of the students. Use of IT technology for scientific literature search, data analysis and composition of the final project.
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Reading Assigment100
Tutorial50
Project50
Written assigments70
Other / Others10
Total280
Student Assessment
Description
Evaluation of the written literature review (grade range 1-10) Evaluation of the oral presentation of the literature review (grade range 1-10) The final grade will the mean value of the previous evaluations.
Student Assessment methods
  • Written Assignment (Summative)
  • Oral Exams (Summative)
Bibliography
Additional bibliography for study
Το υλικό διδασκαλίας (επιστημονικά άρθρα) θα είναι διαθέσιμο μετά από συνεργασία με τον επιβλέποντα/ούσα καθηγητή/τρια. Προτεινόμενες ιστοσελίδες: https://www.scopus.com/search/form.uri?display=basic http://apps.webofknowledge.com/WOS_GeneralSearch_input.do?product=WOS&search_mode=GeneralSearch&SID=E1f6ZEdbKrC6loUfoLu&preferencesSaved= https://scholar.google.com/
Last Update
02-11-2020