Seminar I


Seminars on various topics with professionals connected to the university or productive and cultural activities, these intend to
familiarize students with a set of themes that cannot be addressed in other courses and thereby expand knowledge; It is also an
objective to strengthen the link to the labor market.
It is also another aim the training of the students competences to undertake individual work, through research of information and
the study of a theme, the writing of an essay about it and its communication to the group.
At the end of this module students should have contacted with a variety of professional and productive contexts, outside the
university, should have developed their bibliographic search capabilities (usually one of the seminars is on literature) and should
have acquired communication skills.

General characterization





Responsible teacher

Maria Paulina Estorninho Neves da Mata


Weekly - 2

Total - 49

Teaching language





Depends on the theme of the seminars and the theme chosen by each student.

Teaching method

Seminars and field trips, with different characteristics, on various topics with people connected to the university and the productive and cultural activities.

Evaluation method

- At the beginning of each year, students choose a theme which will study and present at the end of the semester.
- Reports on the seminars attended.

Subject matter

Seminars and field trips dealing various aspects related to food - eg products (olive oil, mushrooms, herbs, cocoa, tea, coffee, bread ...), food security, new conservation, processing and packaging technologies, gastronomic journalism, food and wine critic...
Preparation and presentation of seminars by students.


Programs where the course is taught: