Project

This course intends to integrate the knowledge acquired in the courses of the BSc.

Teaching is based on active and project-based learning methodologies, integrating theory and practice. In the theoretical-practical classes, the professor presents general concepts on the development of projects, new food or biotechnological products, defines coordination strategies, guides each group’s approach to their topics, and clarifies questions regarding the different aspects of the project. During these classes students engage in autonomous work, conducting research, compiling and interpreting applicable legislation, and applying acquired knowledge to develop their projects (new foods/bioproducts, processes, or services). The professor monitors and guides each group’s progress, providing recommendations on practical execution, data analysis, and report preparation.

This methodology fosters autonomy, responsibility, collaborative work, and the integrated application of knowledge, fully aligned with the course’s pedagogical model.

At the end of the course, the student should be able to:

1. Conceive, plan, and develop a scientific or innovation project in the food or biotechnological field.

2. Integrate and apply the knowledge acquired throughout the course to solve research problems, develop food or bioproducts, and optimize processes.

3. Critically analyze problems and results and propose well-founded scientific and technical solutions.

4. Organize and manage relevant scientific and technical information with methodological rigor and coherence.

5. Work autonomously and collaboratively, showing initiative, responsibility, teamwork, and effective time management.

6. Prepare scientific and technical reports while communicating results clearly and appropriately in written, oral, or multimedia formats.

Teaching relies on active and project-based learning, promoting the integration of theory and practice and the development of scientific, technical, and transversal skills aligned with the objectives of the course.

1. Identification and definition of real problems or opportunities in the food and biotechnological fields.
2. Formulation of objectives, hypotheses, and strategies for research, development, or innovation of products (foods or bioproducts) or (bio)processes.
3. Review and critical analysis of relevant scientific, technical, and market information.
4. Experimental and/or technological planning: methodology, materials, equipment, and resources.
5. Execution, monitoring, and analysis of experimental data or project-related data.
6. Evaluation of the project’s feasibility: technical, economic, environmental and sustainability.
7. Communication and dissemination of results: preparation of technical and scientific reports, and oral or multimedia presentations.

• - Apresentação e defesa do relatório do projeto - 60.0%
• - Avaliação do desempenho individual ao longo do semestre - 40.0%

• - Componente escrita - 50.0%
• - Defesa oral - 50.0%

NAO