Objectives and competences

• Integration of acquired knowledge and skills in order to solve problems in an applied context (environmental engineering).
• Development of skills linked to the profession of food engineer.

Teaching Methodologies

Students work in groups of 2-4 elements on a specific topic that can be proposed by the coordinators or by the group. That topic may come from ongoing research at ESB.
The groups meet weekly with the instructors for discussing the work progress and planning the work ahead in accordance.
Motivation, commitment and the ability to solve problems are assessed continuously throughout the semester.

Syllabus

Principles and techniques for conducting extensive and integrative project work within applied, multidisciplinary contexts. The groups meet weekly with the instructors for discussing the progress of their work and planning the work ahead accordingly.