Kaisa_2012_3_photo by Veikko Somerpuro

Seminars continue remotely via Zoom until summer. Seminars are held mainly weekly on Wednesdays at 14.

Enrol
16.8.2019 at 09:00 - 6.5.2020 at 23:59

Timetable

Here is the course’s teaching schedule. Check the description for possible other schedules.

DateTimeLocation
Wed 18.9.2019
10:15 - 11:45
Wed 25.9.2019
10:15 - 11:45
Wed 2.10.2019
10:15 - 11:45
Wed 9.10.2019
10:15 - 11:45
Wed 16.10.2019
10:15 - 11:45
Wed 30.10.2019
14:15 - 15:45
Wed 6.11.2019
14:15 - 15:45
Wed 13.11.2019
14:15 - 15:45
Wed 4.12.2019
12:15 - 15:45
Wed 11.12.2019
14:15 - 15:45
Wed 22.1.2020
12:15 - 13:45
Wed 29.1.2020
12:15 - 13:45
Wed 12.2.2020
12:15 - 13:45
Wed 26.2.2020
12:15 - 13:45
Wed 11.3.2020
12:15 - 13:45
Wed 22.4.2020
12:15 - 13:45
Wed 29.4.2020
12:15 - 13:45
Wed 6.5.2020
12:15 - 13:45
Wed 13.5.2020
12:15 - 13:45
Wed 20.5.2020
10:15 - 11:45
Wed 20.5.2020
12:15 - 13:45
Wed 20.5.2020
14:15 - 15:45
Wed 27.5.2020
12:15 - 13:45

Conduct of the course

Seminars will be continuing (possibly remotely) after 13th of April if exceptional situation is over.

Description

The course is compulsory for all students of the Food Sciences master’s programme

The student has good understanding of the Food Science Master’s Programme, its structure, elective study modules, other modules of choice and elective studies, and is able to prepare a personal study plan. By attending the seminar sessions of other MSc students, the student learns about the research interests and projects linked to the Programme, which helps her/him to choose elective studies and modules and to specialize in specific areas of the Programme. The student is able to participate in a seminar in different roles, analysing and discussing the presentations. The student is able to compile two different types of presentations and give presentations complied with the scientific criteria.

The course starts once in the fall and once in the spring semester with an introductory lecture on personal study plans. Students should start the course as soon as they enter the programme. In addition to the introductory lecture of personal study plans, MSc students give two presentations on their theses in all periods (I-IV).

Attendance to seminars and preparation of a personal study plan. Presenting two seminars: one based on literature and on the literature survey and research plan of the student's own master's thesis, and one representing the results of the master's thesis. A poster is presented in connection with the last seminar. The seminar schedule is published and updated in the course moodle area.

Instructions for seminar presentations will be available in the Moodle as the EKT Series instructions for completion of theses. Further material for preparation of personal study plans and participation in seminars are provided via Moodle.

The performance in the seminars will be graded using a scale 0-5.

Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Participating in the introductory lecture, preparation of a personal study plan, attendance to 12 MSc seminar sessions, presenting two presentations and participation in seminars in different roles. Contact teaching 30 h - group work 8 h - self study 40 h.

Laila Seppä and the responsible persons of the study modules of Food Chemistry, Food Technology, Meat Science and Technology, Dairy Science and Technology, and Grain Science and Technology.

Replaces the former course 8720114 Seminaarit 4 cr OR 87172 (EK355) Seminaarit 3 cr.