Management of gastronomic sciences for wellbeing

SCIENTIFIC AND TECHNICAL LANGUAGE: Introduction to technical vocabulary in the fields of nutrition, food technology, and health; strategies for expanding scientific vocabulary; linguistic analysis of scientific articles and technical documents. BIBLIOGRAPHIC RESEARCH: Introduction to major scientific databases (e.g., PubMed, Scopus, Web of Science); development of effective search strategies (keywords, Boolean operators, filters). TYPES AND STRUCTURE OF SCIENTIFIC ARTICLES: The IMRAD structure (Introduction, Methods, Results, Discussion); differences between original research articles, reviews, meta-analyses, and case reports; guided analysis of selected scientific papers. READING AND CRITICAL ANALYSIS OF SCIENTIFIC LITERATURE: Understanding scientific methods and study designs; interpretation of tables, graphs, and statistical results; evaluation of source quality and reliability; discussion of complex case studies and sector-specific reports. SCIENTIFIC COMMUNICATION: Techniques for summarizing and reformulating scientific content; preparation of effective scientific presentations; classroom simulations and presentations of scientific papers.

Basic language proficiency level

Slides and handouts, including scientific readings and specific case studies, will be provided.

mandatory

Presentation of a scientific article in class: maximum score of 3 points (ongoing assessment). Written test using multiple-choice questions: maximum score 30 points.

Slides and handouts, including scientific readings and specific case studies, will be provided.

Lectures and interactive lessons, group and individual work