Seminar I
Objectives
The seminars, featuring speakers from academic institutions, the productive sector, and cultural ecosystem, are designed to expose students to a broad range of topics not typically covered in other course units within the program. The aim is to expand students’ knowledge, encourage critical thinking, and promote interdisciplinary perspectives.
In addition, this course unit seeks to strengthen students'' connection to the professional world by providing insights into real-world practices. A key objective is also the development of individual research skills through the in-depth exploration of a specific topic. This includes the production of a written monograph and its oral presentation, fostering academic research, organizational abilities, and communication competence.
General characterization
Code
9772
Credits
4.0
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 2
Total - 49
Teaching language
Português
Prerequisites
There are no requirements.
Bibliography
Depends on the theme of the seminars and the theme chosen by each student.
Teaching method
The teaching methodology of the Seminar I course combines thematic seminars and field trips conducted by professionals connected to the university and to the productive and cultural sectors. Sessions adopt varied formats, such as oral presentations, workshops, guided tours and tastings, adapting to the specific objectives of each activity. Students prepare reports on the seminars attended, fostering critical reflection and consolidation of acquired knowledge. In parallel, they develop an individual project, chosen at the beginning of the semester, which requires in-depth research and culminates in a written and oral presentation, strengthening research, communication, and academic writing skills.
Evaluation method
Assessment in the Seminar I course is based on two main components.
At the beginning of the semester, each student selects a topic to be developed throughout the term, culminating in the submission of a written paper and its oral presentation, enabling the evaluation of research, idea organization, and communication skills.
In parallel, students produce critical reports on the seminars and field trips attended, demonstrating their ability to analyze and reflect on the topics covered and consolidating the knowledge acquired.
Subject matter
Seminars I introduces students to a broad range of topics not addressed in other curricular units, fostering professional connections and enhancing research and communication skills. The program includes seminars and study visits led by professionals from academic, productive, and cultural sectors related to gastronomy, covering areas such as specific food products, food safety, innovative processing and packaging technologies, gastronomic journalism, restaurant and wine criticism, etc. Students select a theme at the start of the semester to develop into a written assignment and oral presentation, complemented by reflective reports on the seminars attended. Teaching methods vary according to the nature of each session and may include lectures, workshops, guided tours, and tastings. Assessment is based on the quality of the individual project, the oral presentation, and the timely submission of seminar reports.