Methodology of Scientific Work and Intelectual Property Protection (Graduate Study of Food Engineering )

Course Description

COURSE CONTENT

• science and scientific research
• scientific fields
• scientific information sources
• scientific method; fundamental vs. applied research
• primary sources of information
• secondary sources
• tertiary sources
• citation and reference styles - bibliographic reference
• electronic information resources
• intellectual property – basics
• patents
• academic papers
• bibliometrics; evaluation in science

LEARNING OUTCOMES

• recognize and explain role and significance of science and scientific research
• describe and propose reliable and the most relevant information resources, as well as options to access scientific and professional papers
• independently review, evaluate, select and use relevant scientific literature
• plan and conduct research procedures related with the master's thesis preparation
• describe in detail how to access to scientific research and how to write a scientific paper
• adopt and implement ethical principles and codes of practice in the scientific, public and technological relations
• explain the basics of the intellectual property systems and conduct a patent search