The aim of the course is to give the PhD-students a holistic
overview in the area food science in general, and especially to the
research disciplines at DTU FOOD – biotechnology, nutrition, food
quality, food safety, food technology and environment and health –
and how research is conducted in the different disciplines. Also,
the participants will be presented to some of the general
challenges they will be facing during their Ph.D. study. The
following issues will be addressed:
Building up a general knowledge to food science: The course will
start out with that the participants prepare a dinner together, and
during the process, they have to discuss different aspects related
to the meal: biotechnology, nutrition, food commodity and quality,
food safety, food technology and environment and health. This
practical exercise will be followed up by lectures, where the
different disciplines are introduced by researchers. Subsequently,
they have to put their own research hypotheses into a broader
perspective in food science – the output from this will be
presented during a poster session.
Læringsmål:
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
identify the special characteristics of food science
explain the different research disciplines related to food
science
briefly outline the different research methodologies used in
the different research disciplines
discuss their own research hypothesis in the context of the
different disciplines in food science
outline the general working flow on nature science: hypothesis
generation – data collection – data analysis - conclusion
outline the definition of nature science, and the differences
and similarities of basic research and problem oriented
research
discuss who is deciding what needs to be researched in relation
to food, and how
discuss who is using the output from research at DTU-FOOD, and
how
outline different career opportunity for a researcher
outline the administrative expectations DTU has on PhD
students
identify and classify different types of problems in a PhD
study, and discuss pros and cons for different
solutions
Kursusindhold:
Basic concepts of research in food science: The PhD students will
be acquainted with writing hypotheses, research questions,
describing methodology, research context and stakeholders. The
participants will be introduced to the concept of measuring that is
used in food science in a few lectures. Thereafter, they will
discuss their own research in this context, describe and discuss
what they want to measure in their research, and which methods they
will use. The participants will also be introduced to different
driving forces for research and types of research projects with
focus on researchers (assessors) and the decision makers
(managers).
The hurdles in a PhD project at the institute: The participants
will have a brief introduction to the administration of a PhD
student, and what they have to fulfil in accordance to this.
According to the more unspecified hurdles, newly educated PhD
students will tell “their story and ups and downs” during the
project, and the security systems for the students will be
outlined. Discussions on expectations from supervisors, institute
and from themselves. Discussions on what they can expect from the
supervisor and institute.
This course is a mandatory course for PhD students at DTU FOOD. To
pass the course, the participants have to write a report following
a predesigned template, where they discuss their own project
including research hypothesis in different contexts.
Bemærkninger:
The course is mandatory for all PhD students at DTU FOOD within
their first year of study
