Programme - Professional Competence module
Semester
three is a Professional Competence Module organised by partner
institution(s) in cooperation with companies and/or research
laboratories, also in Third-Country associate partners, in a
selected field:
- Fermentation
Technology
- Meat Technology
- Nutrition and Public Health
- Wine Making
- New Trends in Food Processing
The objective of the professional competence module is to acquire
practical experience in the field of the student interest, to extend
the students knowledge in the specific field and form links between
its practical application and the material taught over the modules.
This semester should reassure students regarding choice of topic for
Master thesis.
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