Research training food science
Information from the course leader
Hello and welcome to the course!
You can find information about the organization of the course under 'Timetable'.
The course evaluation is now closed
LV0121-20189 - Course evaluation report
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LV0121 Research training food science, 15.0 CreditsResearch training food science
Education cycleMaster’s level
Advanced study in the main fieldSecond cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Prior knowledgeKnowledge equivalent to 180 credits including 75 credits Food Science and English B from upper secondary school or equivalent. For admission, a supervisor approved by the department is required.
ObjectivesThe student will gain insight in food science research by working in close connection to a research group. The student will be able to train in practice how to apply some of the methods used by the research group in order to solve a specific problem. Student will also study the theory behind the methods in order to understand the limitations and possibilities of the methods.
On completion of the course the student should be able to:
- apply some methods used in food science related research
- describe the theoretical background of some of the methods used in food science research
- understand connection between an identified problem and the choice of methods used for solving it
- have insight in the research process and the work of a research group
Content- The student participates in the regular activities of an academic institution. The course is carried out as an individual project. The student identifies which subject area and methodology s/he is interested in and contacts the course leader and a researcher who can be a supervisor. At the beginning of the course, the student and supervisor must write a work plan. The student is introduced to relevant safety routines. A literature study related to the subject area or methods is conducted. The project ends with a short written report in English and an oral presentation for the research group. The report must contain a description of the internship and the tasks performed, a summary of the literature study, and a discussion in relation to the possibilities and limitations of the methods used.
Introduction to safety routines for laboratory and risk analysis, individual supervision and research group meetings are mandatory.
- Research internship is an individual course whose purpose is to provide an insight into how research and scientific development work is organized and carried out in practice. By participating in a research group for a period, the student gets a good insight into food research. The student acquires practical and theoretical knowledge of different methods used in food research, as well as insight into the limitations of different methods.
Formats and requirements for examinationTo pass the course, active participation in the work of a research group, approved written report and literature review in English, and oral presentation are required.
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Department of Molecular Sciences
Betygskriterier – LVxxx Forskningspraktik livsmedel
Kursen forskningspraktik Livsmedel betygssätts med Godkänt (G) och Underkänt (U).
För att få G krävs följande:
- Genomförd praktik på en institution med godkänt handledare
- Godkänd praktikrapport
- Godkänd litteraturstudie
- Godkänd muntlig redovisning
Grading criteria - Research internship food science
The course research internship food science is graded with Pass (P) and Fail (F).
To get P, the following is required:
- Completed internship at a department with an approved supervisor
- Approved internship report
- Approved literature study
- Approved oral presentation