International Project

44B0860

Bachelor

Englisch

10.0

nur Sommersemester

Das International Project wird nur im Sommersemester, typischerweise im 4. Semester, angeboten. Nur in dieser Variante des Projekts wird auch die Prüfungsleistung am Ende des Sommersemesters erbracht.

1 Semester

The international project is the English version of the practical project. The module is an essential part of the curriculum, enabling students to apply the theoretical foundations learned during their studies to real-world problems in science and practice. These problems come from the broad fields of the study programs "Management of Sustainable Food Systems" and "Food Production". In addition to technical knowledge, the practical project focuses on developing interdisciplinary skills such as project management, academic research, communication, teamwork, and self-management. Furthermore, students have the opportunity to work on real-world problems in collaboration with companies. This provides them with valuable insights into professional practice while contributing to solving current challenges. The practical project ideally prepares students for the practical training project and the bachelor's thesis.

Based on the subject matter learned in the first four semesters and the methods acquired in the 'Scientific Work and Project Management' module, students work in teams to address concrete problems from science and practice.

Der Arbeitsaufwand für das Modul umfasst insgesamt 300 Stunden (siehe auch "ECTS-Leistungspunkte und Benotung").

• Projektbericht (schriftlich) und Pr?sentation

For the determination of the overall grade, the project report is weighted at 75% and the presentation at 25%.

For the presentation of a project group, a total of 30 minutes is allocated, with 20 minutes for the presentation and 10 minutes reserved for the discussion with the audience. The length of the project report will be coordinated with the supervising instructor. A guideline of 15 pages per group member applies.

all modules of the first and second semester and the module "Scientific Methodology and Project Management"

Students can identify the fundamental theories and concepts of project management and describe their application in real project situations.

Students can explain scientific methods and procedures and clarify their use in different phases of a project.

Students can categorize the various roles and responsibilities within a project team and explain their impact on project success.

Students can identify the relevant aspects of the management of sustainable food systems and food production and explain their relevance to the practical project.

Students can elaborate on the key approaches of project management in detail and discuss their application in complex project situations.

Students can critically evaluate scientific methods for data collection and analysis and justify their use in specific projects.

Students can describe in detail the steps and techniques for conducting a scientific project and critically reflect on their importance for successful project implementation.

Students can describe in detail the challenges and solution approaches in the area of sustainable food systems and food production, and discuss their impacts on the practical project.

Students can question and critically comment on the effectiveness and efficiency of the project management methods and scientific procedures used.

Students can evaluate various solution approaches for problems in the fields of sustainable food systems and food production and argue which approaches are most suitable.

Students can critically interpret the results of their project work in the context of current research and discuss their significance.

Students can critically analyze scientific data and information in the project and assess their relevance and reliability.

Students can critically question their research results and those of others, and verify their validity and reliability.

Students can collect, evaluate, and interpret relevant information from scientific and practical sources to derive well-founded judgments.

Students can analyze application-related problems and develop and implement scientifically sound solution approaches based on their analysis.

Students can apply project management methods and techniques to efficiently organize projects and ensure their successful execution.

Students can extract and evaluate scientific data and use the results to solve practical problems.

Students can document and present the results of their project work to make them useful in a professional or scientific context.

Students can derive and refine research questions from current issues in sustainable food systems and food production.

Students can select, apply, and systematically evaluate and interpret appropriate research methods and their results.

Students can integrate interdisciplinary research approaches and use the results to solve complex problems.

Students can communicate and collaborate effectively with other professionals and non-specialists to responsibly solve tasks.

Students can present their work results in a structured and comprehensible manner in both written and oral form.

Students can identify, moderate, and constructively resolve conflicts within project teams.

Students can organize and coordinate their project planning and implementation in cooperation with external partners.

Students can realistically assess their abilities and autonomously reflect on and utilize their creative and decision-making freedoms.

Students develop a factual, critical, and reflective attitude toward their own thinking and actions.

Students are able to recognize their role and responsibilities within a professional context and act accordingly.

• Meseth, Nicolas

• Klindtworth, Klaudia
• Meseth, Nicolas
• Enneking, Ulrich
• Kussin, Matthias
• Schnitker, Karin
• Westerheide, Jens
• Ewert, Jacob
• Dirks-Hofmeister, Mareike
• Berstermann, Jan
• Balsliemke, Frank
• Kuhlmann, Annette
• Glahn, Lisa
• Zubek, Nana
• Kaufmann, Falko
• Dierend, Werner
• Daum, Diemo
• Kruppa-Scheetz, Jochen
• Berkemeyer, Shoma Barbara
• Krieger-Güss, Stephanie
• Speck, Melanie
• Straka, Dorothee