RESEARCH METHODOLOGY
Code: 22075
ECTS: 7,5
Departament: Department of Sciences and Technology
Field of Study: Food Science and Technology
Keywords:
    Database research
    Elaboration of scientific reports
    Food consumption sciences
    Types of scientific work
Teachers:
Ana Pinto de Moura
Área Científica: Food Consumption Sciences.
E-mail: apmoura@uab.pt

Ulisses Azeiteiro
Field of Study: Biology (branch: Ecology).
E-mail: ulisses@uab.pt

Course Description:
This curricular unit will enable the students to acquire scientific and technical skills to undertake research into food consumption sciences and to write scientific work, as well as to enlarge the students’ perspective considering the new research at food consumption area.


Competences:
At end of this course each student shall be able to:
• Search for information in scientific data bases
• Develop critical evaluation ability regarding agro food published research, considering structure and subject
• Pursue agro food research projects (monograph, paper)

Contents:
1. Data bases research
2. Scientific reports elaboration
3. Evaluation of scientific reports
4. Questionnaires design
5. Reviewer paper elaboration
6. Workshop (classroom)

Bibliography:
- Azevedo, C.A.M., Azevedo, A.G. Metodologia Científica: Contributos Práticos para a Elaboração de Trabalhos Académicos, Lisboa, Universidade Católica, 2003.
- Carmo, H., Ferreira M.M. Metodologia da Investigação: Guia para Auto-aprendizagem, Universidade Aberta, 1998.
- Dias, M.O., Planos de Investigação - Avançando Passo a Passo, Edição do Autor, 2010.
- Hill, A., Hill, M.M., Investigação por Questionário, Edições Sílabo, 2008.
- Moura, A. P., Guia de Elaboração de Monografias, Universidade Aberta, Setembro, 2005.
- Pereira, A., Poupa, C., Como Escrever uma Tese, Monografia ou Livro Científico usando o Word, Edições Sílabo, 2003.
- Pocinho, M., Metodologia de Investigação e Comunicação do Conhecimento Científico, Lidel, 2012.

Format:
Blended learning

Workload (hours): 195
Contact Hours: 35

Assessment:
Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.

Comments:
Face-to-face Workshop

Language(s) of Instruction: Portuguese.

Contact for virtual mobility students: GDERI/International Affairs - ri@uab.pt