| Responsible Department | Department of Food Science
1 % Lecturers from GlobalDenmark 99 % | ||||||||||||||
| Research School | FOOD Denmark FOOD Denmark is resonsible for all administration related to the course. There is minimum workload for IFV as teachers also come outside KU. For this reason it has been agreed with the PHD school that this course will not create any ph.d.-STÅ. | ||||||||||||||
| Course Dates | Module 1: 12. november 2012, Module 2: 26. november 2012, Module 3: 6. december 2012, Module 4: to be announced. | ||||||||||||||
| Course Abstract | This module-based, generic course will provide the participants with oral communication skills suitable for PhD students in the food sciences including human nutrition and consumer science. Students can test the obtained skills at an annual, public PhD congress. The course acts also as a platform for network establishment among students. This course is the follow-up to the previous FOOD FLEX 3 course and transfer of credits from FLEX 3 modules is possible. | ||||||||||||||
| Course Home Page | http://lmcfood.dk/courses/presentation-techniques-... | ||||||||||||||
| Course Registration | To sign up for the course, please follow procedures outlined at the website: http://lmcfood.dk/courses/presentation-techniques-for-food-scientists-flex-3/. Please remember to add the course to your PhD plan. | ||||||||||||||
| Deadline for Registration | You can register up to ten days before individual course modules. | ||||||||||||||
| Credits | 2 (ECTS) | ||||||||||||||
| Level of Course | PhD course | ||||||||||||||
| Organisation of Teaching | The course will take place at Faculty of Life Sciences, Frederiksberg or at GlobalDenmark's facilities at Hauchsvej 14, 1825 Frederiksberg C | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Restrictions | Max. 15 per module (max 100 for module 4). PhD students from the FOOD Denmark Research School are given priority to the course. | ||||||||||||||
| Course Content | |||||||||||||||
| Emphasis is placed on improving the personal communication and networking skills of PhD students within the food, nutrition and consumer sciences. This is achieved through interactive training in small groups (up to 15 participants) and through presenting to a larger group at the FOOD DK PhD Congress. Each student gets personal feedback both in small and large groups. The course consists of four modules: 1: Oral presentation techniques for food scientists (1 day) 2: Poster presentation techniques for food scientists (1 day) 3: Meeting the enterprises (1 day) 4: FOOD Denmark PhD Congress (1.5 day) Where module 1 and 2 are focused towards public presentations for a mixture of expert and non-expert audience, module 3 focuses on communication with smaller business target groups, and on how to handle the cross-field of scientific credibility and business interests both during presentation and negotiation situations. Participants must follow module 4 and at least two of the remaining three modules in order to pass the course. The order in which modules are followed is not important. Each module will run at least once per year. Students are evaluated through a combination of a written assignment and a presentation at the FOOD Denmark PhD Congress. Each module can be taken as a stand-alone workshop or course without ECTS credit and evaluation. | |||||||||||||||
| Teaching and learning Methods | |||||||||||||||
| A mixture of lectures, exercises and discussions along with formal oral or poster presentations at the FOOD Denmark PhD Congress | |||||||||||||||
| Learning Outcome | |||||||||||||||
| The aim of the course is to turn the participants into confident presenters and networkers that are able to connect with their audience and to get in touch with the people most valuable to their career. After the course, participants will be able to make highly professional oral presentations in scientific and popular fora, and by choosing the module 3 they can conduct productive negotiations with industrial and university partners. | |||||||||||||||
| Course Literature | |||||||||||||||
| Course literature will be provided after registration for the course | |||||||||||||||
| Course Material | |||||||||||||||
| Course material and literature will be provided after registration for the course. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Mikael Agerlin Petersen, map@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33243 Henriette Hansen, henha@life.ku.dk, Levnedsmiddelcentret, Phone: 353-33229 | |||||||||||||||
| Other Lecturers | |||||||||||||||
| Claus Adam Jarløv and other GlobalDenmark staff members. | |||||||||||||||
| Course Fee | |||||||||||||||
| Free of charge for members of FOOD DK. Participants outside FOOD DK must pay 2000 DKK per module. | |||||||||||||||
| Course Costs | |||||||||||||||
| Free of charge for members of FOOD DK. The materials and food for participants outside FOOD DK are covered by tuition fee. | |||||||||||||||
| Type of Evaluation | |||||||||||||||
| An oral presentation in Module 4 and a written assignment. The written assignment must be an evaluation of the presentation given in Module 4; the aim of the presentation, how the aim is reached through the presentation and personal reflections on the outcome of the presentation must be described. The participant is expected to demonstrate that he/she has applied techniques taught during the course and he/she must be able to describe corrective actions in relation to future presentations | |||||||||||||||
| Work Load | |||||||||||||||
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| Other Remarks | |||||||||||||||
| The course modules can be combined with the previous FOOD FLEX 3 modules (LPhD073). | |||||||||||||||