| Code: | DCCAN03 | Acronym: | COMAIN |
| Keywords | |
|---|---|
| Classification | Keyword |
| OFICIAL | Transferable Skills |
| Active? | Yes |
| Web Page: | http:// https://www.fc.up.pt/pessoas/mccunha/ |
| Course/CS Responsible: | Food Consumption and Nutrition Sciences |
| Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
|---|---|---|---|---|---|---|---|
| DCCAN | 7 | Oficial Plan | 1 | - | 6 | 28 | 162 |
The curricular unit aims to ensure that students are able to develop and strengthen the skills that are relevant to perform research work as part of a doctoral degree. This is achieved through actions and tasks that foster the acquisition of concepts, methodologies and approaches used in research. The goal of the course is to allow the student to develop core competencies for research, essential for an adequate training of a research student.
Through the tasks planned in this curricular unit the student has the opportunity to develop and strengthen some of the fundamental skills for a researcher, namely on how to exchange information with other researchers. Each of the tasks that are included in the program aim to reinforce specific skills through learning by doing. The implementation of the work plan also provides the student will opportunities to strengthen the links with the teams at the host institution, through active participation in regular activities and meetings of a research team.
The program of the curricular unit includes the acquisition of experience with methodologies and tools useful for research, namely: identification and definition of a problem, organization and implementation of a research project, planning and efficiency in developing research work, production of results, publication and presentation of preliminary and final results. This course also includes the mandatory presentation and participation in discussion groups of scientific papers.
The items / tasks for the academic year are organized as:
There is no single textbook for this course. Students will be referred to: Texts and journal scientific articles on electronic reserve at UP library and posted on the class Moodle site, other websites, and to software tutorials and documentation. Students will have access to the tutorials and documentation supporting the use of software applications specifically developed for this course.
| Designation | Weight (%) |
|---|---|
| Participação presencial | 30,00 |
| Prova oral | 20,00 |
| Trabalho escrito | 50,00 |
| Total: | 100,00 |
| Designation | Time (hours) |
|---|---|
| Apresentação/discussão de um trabalho científico | 30,00 |
| Estudo autónomo | 20,00 |
| Trabalho de investigação | 30,00 |
| Trabalho escrito | 20,00 |
| Total: | 100,00 |
The final evaluation is a combination of the successful completion of all tasks ensuring the student has acquired planned skills.
Course evaluation is based on two components:
FG = TP1 x 20% + TP2 (Project) x 80%
TP1. Digital platforms for scientific for scientific information in consumer sciences and nutrition (TP2).
TP2. Systematic review and presentation of a theme in consumer science.
FG = [(Exercise) x 10% + (Case Study) x 20% + (Project) x 70%
Final rating must be >=10 and all components must be >= 8To access the examination of the special season the student will have to carry out all the practical work planned. The student who wishes to do this test (special season exam) should contact the Professor before the exam (1 week) so that the protocols are available to carry out the practical work.
Working students have to do all practical assignments before they take the exam (“Época normal) or exam “recurso”.
In order to access the special examination, the students must complete all the work foreseen in the UC. The student who intends to do this exam must contact the Professor before this exam (1 week) so that the protocols are available for the practical work.