Objectives and competences

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

Teaching Methodologies

Students develop a project, in groups of 2 to 4 elements, the theme of which can be proposed by the teacher or by the students. The theme may derive from research carried out at the ESB.

The groups meet weekly with the teacher - the students present the work they did in the previous week and present the work plan for the following week.

Visits to manufacturing facilities and other organizations and seminars by guest speakers are foreseen.

Syllabus

Technical principles and suggestions for carrying out project work involving multiple skills.