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752-0300-00L 3 Credits BSC D-HEST
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Scientific Practices in Food Science

Wissenschaftliches Arbeiten in den Lebensmittelwissenschaften

Lecturers & Examiners: Prof. Dr. Peter Alfons Fischer, Prof. Dr. Laura Nyström
Only for Food Science BSc.
VVZ CR n/a

Last Updated: 2026-02-05 16:02:11

Abstract

Documentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many aspects and different methodologies. The lecture takes up these steps and teaches the necessary methodical tools.

Objective

Understanding of the scientific approach to literature research, documentation, reporting, and communication of scientific projects and their results.

Content

- Literature (scientific publishing, sources and their quality), literature research, databases - Writing scientific reports in German and English - Practical statistics with examples and exercises - Create graphics and tables - Creation of a poster - Assessment, processing, reduction, and storage of data - Ethics in research (plagiarism, acknowledgements) - Other relevant topics

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
graded semester performance

Registration & Places

Priority: Registration for the course unit is only possible for the primary target group

Course Components

Type Title Time & Place Hours
lecture Wissenschaftliches Arbeiten in den Lebensmittelwissenschaften
Permission from lecturers required for all students.
  • Wed 08:15-10:00 (LFW B 1)
2 h weekly

Offered In