Seminar III
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
9956
Credits
5.0
Responsible teacher
Bruno Souza Moreira Leite, Mário Emanuel Campos de Sousa Diniz
Hours
Weekly - 3
Total - 63
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 III course combines seminars and field trips conducted by professionals connected to the university and to the productive and cultural sectors, addressing topics complementary to those studied in previous seminar units. Part of the activities is organized by the course coordinators, while the remaining ones are planned by the students themselves or result from their participation in lectures, workshops, and events held by other institutions. Methodologies vary between oral presentations, workshops, guided tours, and tastings, adapting to the objectives of each session. This approach fosters initiative, organizational skills, and contact with different professional contexts, complemented by the preparation of reports that encourage critical reflection and consolidate the knowledge acquired.
Evaluation method
Assessment in the Seminar III course is based on the preparation of reports on the seminars, field trips, or events attended by the students. These reports require critical reflection, synthesis of information, and, in some cases, additional research, enabling the evaluation of analytical skills, organization, and application of acquired knowledge. The fact that part of the activities are organized by the students themselves further reinforces the assessment component related to initiative and autonomy.
Subject matter
Seminars III, taught in the third semester of the Master’s in Gastronomic Sciences, offers students exposure to topics complementary to those covered in Seminars I and Seminars II, through sessions with professionals from academic, productive, and cultural sectors, as well as study visits. This unit aims to broaden knowledge, strengthen links with the professional world, and, at this stage, maintain interaction and exchange of experiences among students who are focused on their dissertation work. Part of the seminars is organized by the course coordinators, while the remaining sessions are arranged by the students themselves or take place within lectures, workshops, and events promoted by other institutions. Assessment is based on the submission of reports on the seminars attended, encouraging critical reflection, complementary research, and the consolidation of acquired knowledge.