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.

A. Continuous assessment comprises two components:

1.Participation in discussions and group work monitoring (40%). Evaluates the student individual engagement in group activities, including contributions to planning, strategy definition, and project development, as well as collaboration, initiative, and responsibility.

2. Written and oral project presentation (60%). Assesses the quality of the group’s work, considering the coherence and scientific and technical rigor of the written report, clarity and organization of the oral presentation, and the ability to argue and defend methodological, technical, and strategic choices.

B. Final Exam Assessment

Students who do not pass continuous assessment, or who are in situations provided by law, may take the final exam, which consists of:

1. Written component (40%). Improvement of a project report provided by the professor, including a critical analysis, identification of strengths and weaknesses, justification of choices, and implementation of improvements.

2. Oral defense (60%). Presentation of the project and discussion of conclusions and proposed improvements, assessing the ability to communicate scientific and technical information clearly, logically, and with sound justification.

Rules for consultation and use of digital tools/AI

- Research and data analysis: consultation and use of AI permitted.

- Report and presentation: consultation and use of AI permitted, contributions provided must be clearly identified and referenced.

- Oral defense: no use of AI allowed.

This evaluation approach ensures coherence with the learning objectives of the course, promoting integration of knowledge, technical skills, critical analysis, scientific communication, autonomous and collaborative work, and the application of the scientific method to solve real problems in the food and biotechnological fields.

NAO