.
Development and Presentation of the Master's Paper
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:26.08.2024 15:42:00
| Study Course Information | |||||||||
| Course Code: | SUUK_040 | LQF level: | Level 7 | ||||||
| Credit Points: | 20.00 | ECTS: | 30.00 | ||||||
| Branch of Science: | Food Science; Food Processing and Technology | Target Audience: | Public Health | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Rehabilitation | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, suuk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 0 | Lecture Length (academic hours) | 0 | Total Contact Hours of Lectures | 0 | ||||
| Classes (count) | 0 | Class Length (academic hours) | 0 | Total Contact Hours of Classes | 0 | ||||
| Total Contact Hours | 0 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Knowledge and skills acquired during studies. | ||||||||
| Objective: | To improve the understanding and ability of master students to independently implement the developed project of their research, which confirms the acquisition of theoretical and practical knowledge, methodological and organizational skills in the field of nutrition science. | ||||||||
| Assessment | |||||||||
| Unaided Work: | Students’ unassisted work is organized individually or in working groups. Students’ unassisted works are: 1.Choice of the subject of the course in nutrition science or in related sciences, in relation to nutritional issues; 2.Organization of the development of the course (in accordance with the requirements of the universities involved in the study process) selection of the subject, setting of objectives and tasks, gathering and systematizing of scientific literature, planning of the experimental part and individual consultation with the scientific manager; contribute to a theoretical or practical solution to the nutritional problem by using appropriate methods or a set of methods; critically assess the resulting data and potentional development of the research 3.Defending of the Course work and scientific discussion on the topic of research. | ||||||||
| Assessment Criteria: | In accordance with Regulations of the Cabinet of Ministers of the Republic of Latvia as of 29.06.2015. No. 211, at the end of the course, students' knowledge is evaluated on a 10-point scale according to the following criteria: the amount and the quality of the obtained knowledge, acquired skills and competence in compliance with the planned learning outcomes. The overall rating of the course consists of: Prepared in accordance with the requirements of the universities involved in the study process Master’s work (overview of the literature and parts of planned experimental work); assessment of the Master’s work presentation, of answers to questions of the reviewer and discussion – 100% (evaluation of the final testing commission of the Masters’ works) | ||||||||
| Final Examination (Full-Time): | Defence (Master’s thesis) | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | Understand the role of nutrition professionals (Masters) in the development of public health: through public education, participation in the development of health programs, participation in preparation of food, nutrition and health policy and in the development of novel and healthy foods. Understand theoretical and empirical research methods and methodologies in the nutrition sector and their interdisciplinary nature through scientific research in the field of nutrition science. | ||||||||
| Skills: | The ability to use learned knowledge in the analysis, interpretation and appropriate use of literature sources in the presentation and discussion of the problem, in line with Level 7 of the European Higher Education Area Qualifications Framework. | ||||||||
| Competencies: | Integrate the knowledge and skills acquired in theoretical courses of the study program and the acquired knowledge and skills in the organization of studies with interdisciplinary issues in the field of nutrition, providing new innovative knowledge. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Metodiskie norādījumi maģistra darba izstrādei un aizstāvēšanai pārtikas zinātnē | ||||||||
| 2 | Atbilstoši savai pētījuma jomai zinātnisko literatūras avotu apzināšana un izmantošana maģistra darba izstrādē. | ||||||||
| 3 | https://www.rsu.lv/sites/default/files/imce/Dokumenti/Nolik… | ||||||||
| 4 | PEN nutrition | ||||||||
| Additional Reading | |||||||||
| 1 | Atbilstoši maģistra darba tēmai studiju programmā apgūto kursu aprakstos ietvertie informācijas avoti. | ||||||||
| Other Information Sources | |||||||||
| 1 | Augstskolu (LU, LLU, RSU) bibliotēkās pieejamās zinātniskās literatūras datu bāzes | ||||||||
