Research approach of the topic of Master thesis
| Title | Ερευνητική Προσέγγιση του Θέματος της Μεταπτυχιακής Εργασίας / Research approach of the topic of Master thesis |
| Code | ΕΤΔ106 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Coordinator | Athina Lazaridou |
| Common | No |
| Status | Active |
| Course ID | 600017073 |
Programme of Study: FOOD SCIENCE AND NUTRITION
Registered students: 11
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 2 |
| Class ID | 600219867
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600219867
- At the Website of the School: http://food-science.agro.auth.gr/GR/metaptyxiaka/metaptyxiaka.html
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
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Reading Assigment | 100 | ✓ | |||
| Tutorial | 50 | ✓ | |||
| Project | 50 | ✓ | |||
| Written assigments | 70 | ✓ | |||
| Other / Others | 10 | ✓ | |||
| Total | 280 |
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
