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General Information

Name of the module: Master’s degree final project
Number of credits: 15 ECTS
Temporal Unity: Annual
Character: Compulsory

Module Contents

The Master’s Degree Final Project is thought as an element to allow students to increase their skills in aspects such as: interacting with clients, developing formal specifications for problems, reviewing specific bibliography for a topic, constructing prototypes, practising the development of technical documentation and the oral defence of ideas.
The type of problem to develop can be very variable, although it has to stick o the competences and objectives established for the Master’s title. The objective of the final project is to apply the acquired competences during the studies to the researching activitiy.
The contents of the topic are related to Clinical Nutrition, Sports Nutrition or Nutrition and Society.

Competencies:

GENERAL AND BASIC COMPETENCIES:

  •  Being able of obtaining and selecting relevant information and sources for the resolution of problems, elaboration of strategies and assessment.
  •  Elaborating and handling the most appropriate documents, reports and acting procedures for the problems that may arouse.
  •  Looking at the big picture and taking into account the different aspects and implications in the different decisions and options, knowing how to choose or advise the most convenient ones within the frame of ethics, legality and social cohabitation values.
  •  Possessing and comprehending knowledge that offers a base and opportunity of being original in the development and/or application of ideas, usually in a research context.
  •  That the students know how to apply the knowledge acquired and their capacity for problem resolution in new environments within wider contexts (or multidisciplinary contexts) related to their study area.
  • The students being able to integrate knowledge and face the complexity of making judgments from an information that, being incomplete or limited, includes opinions on the social and ethic responsibility related to the implementation of their knowledge and judgment.
  • That the students know how to communicate clearly and straightforward their conclusions, and the knowledge and the ultimate reasons that support them, to specialised and non-specialised audiences.
  • Possessing learning abilities which allow them to continue studying in a way that will be mostly self-directed and autonomous.

CROSS-DISCIPLINARY COURSES.

  • Knowing how to work in multi-disciplinary teams reproducing real contexts and providing and coordinating the acquired knowledge in other branches and parties.
  • Participating in debates and discussions, directing and coordinating them and summarizing and extracting the most relevant and accepted conclusions from them.
  • Using the different oral and written expression techniques, presentations, panels, etc. in order to communicate, knowledge, proposals and propositions.
  • Projecting knowledge on concrete problems; summarizing and extracting the most relevant arguments and conclusions for its resolution.

SPECIFIC

  • Developing and composing results and/or publisbhing scientific projects in Nutrition.
  •  Knowing and applying the acquired knowledge and competences in the professional field of nutrition and diet.
  • Acquiring the knowledge that allows to act in accordance with the fundamental rights and equality principles.

Assessment System

The Master’s Degree Final Project will be assessed by a Master’s degree Management Committee which will be formed by three members, one from each of the knowledge branches implied: Nutrition and Bromatology, Food Technology and Toxicology.

Master’s Degree Final Project grade will be the result of:

  • 1) the tutor’s report,
  • 2) the work’s scientific technic quality,
  • 3) the ability for both written and oral synthesis, exposition clarity of the student and
  • 4)the ability of debating and defending the report