Study Guide

Objective

The aim of this study module is to deepen your knowledge in your major subject; Clean Production Technologies or Biotechnology and Food Engineering.

You will have the opportunity to explore one or more product groups within the field, delving deep into their characteristics and manufacturing processes through practical project work in a laboratory environment.

Furthermore, you will develop the skills to act as an expert in various research and development tasks and environments. Your abilities in information retrieval and critical evaluation will strengthen, and you will learn to use information purposefully. Additionally, you will acquire best practices in oral and written communication, applying them appropriately in various situations.

Content

1. Introduction to the subject area
2. Developing project plans and acquiring necessary materials and tools
3. Experimental phase
4. Project reporting and presentation
5. Presentation skills, persuasive speaking, and feedback delivery
6. Communication in projects and research and development tasks

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student is able to:

Seek professional information under guidance
Use industry-specific terminology correctly and distinguish between common knowledge and researched information
Act in individual professional situations according to instructions
Demonstrate knowledge of their professional field
Collaborate as a member of a student group
Adhere to safety guidelines

Assessment criteria, good (3)

The student:

Demonstrates familiarity with the knowledge base, concepts, and operating environment of the field.
Is proficient in typical tasks and situations within the professional field.
Functions effectively as a member of a group.
Operates safely.

Assessment criteria, excellent (5)

The student can:

Consistently use industry terminology and information.
Evaluate and utilize various sources of information.
Apply knowledge in professional tasks.
Act independently and responsibly in professional situations.
Organize their own and student group activities.
Operate with safety considerations.

Assessment criteria, approved/failed

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