|
|
|||||||||||||||||
Course Catalog 2010-2011
BIO-2926 Biotechnology degree programme researcher seminar , 1-2 cr |
Person responsible
Matti Karp
Lessons
| Study type | P1 | P2 | P3 | P4 | Summer | Implementations | Lecture times and places |
| |
Requirements
1 cr: participation in at least 80% of meetings and written an abstract of every meeting. Another credit can be earned by giving a presentation.
Learning outcomes
After passing the course the student has become familiarized with the most recent research done by the five departments organizing the biotechnology degree programme. The aim is to increase communication between students of the different departments and thereby increase the understanding of different expertises. The interdisciplinary seminar is organized five times a year, each session including five presentations and short discussions in between.
Content
| Content | Core content | Complementary knowledge | Specialist knowledge |
| 1. | Becoming familiarized with research done at the departments in the Biotechnology degree programme | ||
| 2. | Latest trends in biotechnology | ||
| 3. | Producing written summaries of oral presentations |
Evaluation criteria for the course
To pass the course (1 cr) the student must participate in 80% of the seminar meetings organized during the academic year and write an accepted summary of each meeting. Another credit can be earned by giving a presentation at a meeting.
Assessment scale:
Evaluation scale passed/failed will be used on the course
Prerequisite relations (Requires logging in to POP)
Correspondence of content
There is no equivalence with any other courses
Additional information
Target audience of this in-depth seminar series is undergraduate students at master's thesis stage, graduate students, post docs, and institute personnel.
Suitable for postgraduate studies
More precise information per implementation
| Implementation | Description | Methods of instruction | Implementation |
|
Contact teaching: 0 % Distance learning: 0 % Self-directed learning: 0 % |