752314 Seminar in food technology

Semester hours
Lecturer (assistant)
Schönlechner, Regine
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction


A selection of current and relevant topics in the area of food technology and food science will be offered. The topics are presented during the preliminary discussion. Taking under account latest research results of these topics the students will evaluate and present their results to the other participants (presentation time: 10 min). The results are also summarised in the form of a short scientific paper (extended abstract)

Previous knowledge expected

completed baccelaureat.

Objective (expected results of study and acquired competences)

The search of scientific literature will be learned and practiced. By summerasing the results in the form of a short scientific paper basic skills in scientific writing will be gained. The students are able to summarise and present their results briefly, concisely and in an understandable way. Furthermore the discussion of scientific topics will be practiced.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.