Study Guide

Objective

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an engineer and know how
- be able to apply previously learned knowledge and skills to independent

problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Content

Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.

Materials

To be announced at the beginning of the course
Material distributed by the lecturer

Teaching methods

Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

Completion alternatives

OT

Student workload

Total work load of the course: 27 h/ects
- of which scheduled studies: 0-7 h/ects
- of which autonomous studies: 20-27 h/ects

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

- Approved project work
- Project reports
- (Seminar )
- Self-assessment
The estimate depends on the project.

Qualifications

No previous studies are required.

Objective

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an engineer and know how
- be able to apply previously learned knowledge and skills to independent

problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Content

Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.

Materials

To be announced at the beginning of the course
Material distributed by the lecturer

Teaching methods

Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

Completion alternatives

OT

Student workload

Total work load of the course: 27 h/ects
- of which scheduled studies: 0-7 h/ects
- of which autonomous studies: 20-27 h/ects

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

- Approved project work
- Project reports
- (Seminar )
- Self-assessment
The estimate depends on the project.

Qualifications

No previous studies are required.

Objective

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an engineer and know how
- be able to apply previously learned knowledge and skills to independent

problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Content

Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.

Materials

To be announced at the beginning of the course
Material distributed by the lecturer

Teaching methods

Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

Student workload

Total work load of the course: 27 h/ects
- of which scheduled studies: 0-7 h/ects
- of which autonomous studies: 20-27 h/ects

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Assessment methods and criteria

- Approved project work
- Project reports
- (Seminar )
- Self-assessment
The estimate depends on the project.

Qualifications

No previous studies are required.