Communication

Instance: 2017/2018 - 2S

Cycles of Study/Courses

Teaching language

Objectives

1. Provide knowledge about the producers of information, scientific methods and the most common formats for its dissemination, especially in the area of nutritional sciences.

2. Provide skills to gather quality information in the field of nutritional sciences.

3. Provide capabilities to a critical analysis of various sources of information and its content quality, particularly in the area of nutritional sciences.

4. Provide minimum knowledge and personal skills to communicate scientific information, to colleagues and for different target audiences, using appropriate language and methodologies.

5. Provide capabilities to a critical analysis of different forms of interaction between nutritional science and the public in the light of pedagogical, ethical and professional principles.

Learning outcomes and competences

Working method

Program

I. Information collection and management 

1.1  introduction of sources of information in Nutritional Sciences

1.2 Management of science data

1.2.1 Management of bibliographic references (EndNote)

1.2.2 Utilization of informatic resources in data management (personal and professional data)

II. The communication in the area of food and nutritional science - communication between professionals

2.1 Objectives in science communication between professionals

2.2 Typology of epidemiologic research

2.3 Scientific writing: language and structure 

2.4 Oral communication between professionals

III. Nutritionists as producers /desseminators of science/ educators

3.1 Public dissemination and public science

3.2 Characteristics of science environments

3.3 Communication channels in science and its influence

3.4 The different roles of nutritionists in science communication: communication versus education

3.5 Communicator skills 

3.5.1 Jornalistic perspective in scientific writing 

3.5.2 Arts and communication in nutritional sciences 
 

IV. Ehical issues in science communication

4.1 The case of communication in the food industry

4.2 The case of food marketing

4.3 Codes, laws and its application

Mandatory literature

Teaching methods and learning activities

The theoretical classes are expository and the theoretical-practical classes are divided into three modules. The lectures are expository and practice sessions divided into three modules. Each module consists of 4-5 practice sessions, where students have to perform certain tasks that enable them to better understand the route information from producer to audience, how it organizes and how scientific information is communicated.

 Module 1 – Methodologies for collecting information and its systematization in the field of nutritional sciences and related critical analysis of different information sources and qualities of its contents.

Practical work – The collection of information in a digital library.

- The ways of gathering information in a digital library.

- Critical analysis content. - How to systematize the information collected

– Use of the End Note ® programme.

Module 2 – Organization and dissemination of scientific information among peers.

Practical work – The construction of a scientific publication. Language, organization and critical analysis.

Module 3 – Formats for public dissemination of scientific knowledge in the field of food and nutritional sciences. Each year we study different target audiences, different media and how they shape communication. Methodologies and appropriate language.

Practical work - Use the media to communicate the scientific knowledge in a public presentation. 

Software

Evaluation Type

Assessment Components

Amount of time allocated to each course unit

Eligibility for exams

To be admitted to exam, students may not miss more than a third of the planned theoretical-practical classes. Minimum score of 9,5 marks in the final exam. The theoretical-practical assessment consists of the presentation and submission of working papers with an application deadline. These deadlines were presented and accepted by the students so as not to conflict with the delivery of other works. Submissions after that period will be counted as 0 (zero).

Calculation formula of final grade

--Continuing assessment (60%):

Module 1 (10%) - Module 2 (40%) - Module 3 (10%).

--Final assessment (40%).

Examinations or Special Assignments

See general Faculty academic rules.

Special assessment (TE, DA, ...)

The assessment for these students follows the same course as for ordinary students, but shall be exempt from public presentation of work. The subject matter taught in the context of practical classes is reversed for the final assessment.

Classification improvement

See general Faculty academic rules.

Observations

The Course Unit will use the Moodle e-learning platform and the system of dynamic e-mail to communicate with students. Briefs and supporting materials will be placed at the SIGARRA of the Course Unit. Calls to students enrolled in the Course Unit to regularly check this information system.