Seminar II
Objectives
The seminars, led by guest speakers from academic institutions, the productive sector, and various cultural ecosystems, are primarily designed to expose students to a broad range of topics which, due to their specificity and cross-disciplinary nature, are not explored in depth in other curricular units of the master’s program. This approach aims to broaden students’ horizons, foster critical thinking, and encourage interdisciplinary perspectives on food systems.
In parallel, this curricular unit seeks to strengthen students’ connection with the professional world and with the concrete realities of practices within the sector. One of its core components is the promotion of intellectual and methodological autonomy, through the in-depth investigation of a specific topic, culminating in the production of a monograph and its corresponding oral presentation. This process plays a fundamental role in developing research, analytical, organizational, and academic communication skills.
General characterization
Code
9781
Credits
3.5
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 1
Total - 27
Teaching language
Português
Prerequisites
No requirements!
Bibliography
Depends on the theme of the seminars and the theme chosen by each student.
Teaching method
The teaching methodology of the Seminars II curricular unit is based on a dynamic and experiential approach that values diverse formats and learning contexts.
Through thematic seminars and study visits led by experts from academic, productive, and cultural fields, students are offered direct contact with practices and knowledge that complement the learning acquired in other curricular units. This methodology is intentionally varied—combining oral presentations, workshops, guided tastings, and field activities—to best align with the specific objectives of each session.
The practical component is reinforced by the preparation of critical summaries that encourage individual reflection, as well as the development of an autonomous research project. The final presentation of this project, directed to an audience outside the university, promotes communication skills, discursive adaptability, and intellectual autonomy. The creation of accessible dissemination materials, such as posters or digital publications, further complements this approach by fostering synthesis and creativity in knowledge transmission.
Evaluation method
The assessment methods of the Seminars II curricular unit has a focus on the development of transversal skills. Evaluation includes:
- The preparation of critical summaries of the seminars attended, which encourage reflection and synthesis;
- The development of an individual project, assigned at the beginning of the semester, requiring in-depth research and culminating in a public oral presentation of the chosen topic;
- And the creation of a scientific poster or digital publication (such as a blog post), which translates the project content into an accessible and creative format.
These assessment tools aim to evaluate not only content mastery, but also autonomy, communication skills, and the practical application of knowledge in real-world contexts.
Subject matter
Seminars II, taught in the second semester of the Master’s in Gastronomic Sciences, exposes students to emerging and complementary topics not covered in depth in Seminars I other curricular units, through sessions with guest speakers from academic, productive, and cultural sectors, as well as study visits to relevant contexts in the field. The teaching methodology, adapted to each session, combines lectures, workshops, demonstrations, and field activities, encouraging active participation and the preparation of critical summaries. Each student develops an individual project throughout the semester, culminating in a monograph publicly presented outside the university, complemented by a poster or digital publication. Assessment is based on participation, the quality of summaries, the rigor of the individual project, and the effectiveness of both oral and visual communication. The unit fosters active, interdisciplinary, and professionally oriented learning, promoting autonomy, critical thinking, and the connection between academic knowledge and real-world challenges in gastronomy.