Degree | Type | Year |
---|---|---|
Quality of Food of Animal Origin | TFE | 1 |
You can view this information at the end of this document.
There are no pre-requirements. It is recommended to have knowledge of statistical and scientific communication, both oral and written.
Contextualization
This module aims to guide students through the development of an individual Master's Final Project under the supervision of an assigned faculty member. The project may be experimental or non-experimental, depending on the defined objectives, and must address a topic directly related to the improvement, management, and/or quality or safety control of raw materials or processed foods. Upon completion of the project, students will be required to submit a written report of the work carried out, which must be presented and defended orally before an academic evaluation committee in a public session.
Objective
To design and defend a Master's Final Project within the field of knowledge defined in the official Master's program, demonstrating the student’s ability to apply the knowledge acquired and to conduct a rigorous and critical analysis of the selected topic.
Thematic Description
This work will incorporate knowledge acquired in the modules comprising the master. The work, which may be experimental or not, depending on the intended purpose, should address a topic directly related to the improvement, management and / or quality control of raw materials or processed foods. This work will be performed at the UAB facilities and/or at other public and private institutions, prior establishment of a relevant agreement if required.
This final master project will be experimental, bibliographic, or applicative and will be divided in:
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Tutoring with director/directors of the FMP | 90 | 3.6 | CA07, KA12, SA16, SA19, SA20, CA07 |
Type: Supervised | |||
Training in the use of equipment, technology or work methods | 10 | 0.4 | CA06, CA06 |
Type: Autonomous | |||
Self-study and specific development of the activities of the FMP by the student | 274 | 10.96 | CA06, CA07, KA12, SA16, SA17, SA18, SA19, SA20, CA06 |
In the final master project module the following teaching methodology will be used:
1. Reading articles/ reports of interest
2. Practical activities
3. Final Master Project preparation
4. Individual study
5. Performance of work
6. Participation in complementary activities
7. Oral presentations
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Evaluation of the committee | 70% | 0.5 | 0.02 | CA06, CA07, KA12, SA19, SA20 |
Report of the director/tutor | 30% | 0.5 | 0.02 | CA06, CA07, KA12, SA16, SA17, SA18, SA19, SA20 |
The evaluation of the training activities programmed in the TFM module will be carried out as follows:
1. Evaluation by the committee (70% of the final grade), distributed as follows:
i) Evaluation of the TFM report submitted by the student (70% of the committee´s grade).
ii) Communication and oral defense (30% of the committee´s grade).
2. Evaluation by the director / tutor /s (30% of the final grade) distributed as follows:
i) If the work is carried out in the UAB, the director´s report will have a weight of 30%
ii) If the work is carried out outside the UAB, there will be two reports: a report submitted by the director/s and another submitted by the academic tutor, with a joint weight of 30%, distributed as follows:
(1) Director's report (70%).
(2) Academic tutor´s report (30%).
This subject does not contemplate a single assessment system
The bibliography will be recommended in each case by the FMP director(s) according to the nature and specific characteristics of the assigned work.
Does not apply
Please note that this information is provisional until 30 November 2025. You can check it through this link. To consult the language you will need to enter the CODE of the subject.