Project studies in meat and prepared food technology (10cr)

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 three tasks at the beginning of the course that are associated with the meat and prepared food processing industry.

Qualifications

Meat technology 1

Assessment criteria, satisfactory (1)

1-2: The student has successfully completed the tasks. Student understands basic concepts and methods.
3-4: The student has successfully completed the tasks. Student knows the related basic concepts and methods well. Student is able to exploit learned in the subject.
5: The student has successfully completed the tasks and actively participated in the course. The student knows the related basic concepts and methods well. Student has demonstrated the ability to create new meanings and ideas and applying what he has learned.

Materials

To be announced at the beginning of the course

Teaching methods

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