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Presentation
Presentation
The Project II course aims to deepen knowledge of scientific research methods and techniques, providing each student with a unique opportunity for active learning. In this context, students will be challenged to design and implement an original research project with the potential for subsequent publication in a scientific journal.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 6
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Year | Nature | Language
Year | Nature | Language
4 | Mandatory | Português
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Code
Code
ULHT1101-512
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Consolidation of the fundamentals and stages of the scientific research process. Planning and implementation of a research project in Nutrition Sciences. Strategies for collecting, processing and analysing quantitative and/or qualitative data. Documentary research techniques and criteria for relevance and quality in bibliographic research. Standards and best practices in scientific writing: structure, style and academic integrity. Drafting and preparation of a scientific article for submission to a specialist journal. Presentation and discussion of the results of the scientific work carried out.
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Objectives
Objectives
Apply, in a practical manner, the knowledge acquired in the Project I course unit, with a view to developing scientific research work in the field of Nutrition Sciences. Design and plan a research project, covering all stages of the scientific process: problem formulation, study design definition, data collection and analysis, and scientific writing of results. Develop specific methodological skills for conducting studies in Nutrition Sciences, respecting ethical principles, standards of scientific conduct and criteria of rigour and precision in research. Know, understand and apply the fundamentals of scientific methodology, as well as quantitative and/or qualitative research techniques appropriate to the field of study. Stimulate critical thinking and scientific autonomy in the analysis of specific nutritional problems, promoting the production of knowledge with academic and social relevance.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Project-Based Learning (PBL). Classes in workshop format, practical and interactive sessions on the topics taught. Peer review, in which students critically analyse each other's projects, promoting critical thinking, constructive communication and shared knowledge. Individualised mentoring by the teacher, with continuous and personalised feedback throughout the research process. Scientific presentation in ‘pitch’ format, in which students present their project in a brief and persuasive format (conference style), improving oral scientific communication and synthesis skills.
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References
References
Abramson, J. H., & Abramson, Z. H. (2011). Research Methods in Community Medicine: Surveys, Epidemiological Research, Programme Evaluation, Clinical Trials (6ª ed.). Wiley. Coutinho, C. P. (2023). Metodologia de Investigação em Ciências Sociais e Humanas: Teoria e Prática (2ª ed.). Almedina. Creswell, J. W., & Creswell, J. D. (2023). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (6ª ed.). SAGE. Fowler Jr., F. J. (2013). Survey Research Methods (5ª ed.). SAGE. Brink, H., van der Walt, C., & van Rensburg, G. (2018). Fundamentals of Research Methodology for Healthcare Professionals (4ª ed.). Juta.
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Office Hours
Office Hours
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Mobility
Mobility
No
