Study Guide

Objective

The student deepens his / her expertise in the chosen subject area. The topic may be directly related to primary production, cutting through its various fields of expertise or even the whole food chain. In this case, the work is done in a group that, in addition to the agronomic student, is suitable for a food engineer and a hospitality student. After completing the course, the student is able to analyze exemplary production processes from plant life and technology perspectives and is familiar with interactions between fields of expertise. Depending on the project task, the student will analyze the importance of food production innovations throughout the food chain. They are able to extract key performance and process efficiency and quality indicators, and further develop operations using information based on practical professional knowledge and research from domestic and foreign sources. The student recognizes and is able to value the key new innovations of the chosen topic.

Content

A student couple or a small group selects a project topic related to production processes or new innovations under the guidance of teachers. The topics in the different groups can differ from one year to the next, and between classes. The group sets its goal and limits, acquires and processes information, and analyzes the significance of its results.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students are able to study the basics of the period.

Assessment criteria, good (3)

Students are able to course things well.

Assessment criteria, excellent (5)

Students are able to course things well and knows how to apply them in practice.