NSCPHD1167 European Young Cereal Scientists and Technologists Workshop 2015
European Young Cereal Scientists and Technologists Workshop (EYCSTW) is a platform for young research scientists to exchange with their peers on the latest research in cereal science. PhD students are encouraged to share their planned contribution by oral or poster presentation, and an abstract on the work must be submitted before start of the course.
The course includes educational sessions where oral and poster presentations will be organized in a series of subjects related to cereal science and applications, with keynote lectures from senior speakers. Networking with peers is an important goal for the workshop.
http://www.aaccnet.org/membership/sections/CerealsandEurope/EYCSTW/Pages/14thEYSCTW.aspx
- Category
- Hours
- Excursions
- 6
- Lectures
- 15
- Preparation
- 40
- Seminar
- 1
- Total
- 62
Registration for the course will be done by Cereals&Europe (The European section of American Association of Cereal Chemists International (AACC-I) by sending an abstract on your topic and planned contribution.
All participants are expected to prepare an oral or poster presentation based on the topic for their PhD project.
- Credit
- 2 ECTS
- Type of assessment
- Course participation
- Exam registration requirements
- Submission of abstract and oral or poster presentation of the PhD project.
- Marking scale
- Without assessment
- Censorship form
- No external censorship
Course information
- Language
- English
- Course code
- NSCPHD1167
- Credit
- 2 ECTS
- Level
- Ph.D.
- Duration
- Course periode April 15-17 2015
- Placement
- Spring
- Schedule
- The PhD course will run full time from April 15 til 17, abscract and presentations must be prepared before the course.
- Course capacity
- 55 PhD students
- Study board
- Natural Sciences PhD Committee
Contracting department
- Department of Food Science
Course responsibles
- Åse Solvej Hansen (3-71717850767f7f743e7b853e747b)
Lecturers
Åse Solvej Hansen, Food
Birthe Møller Jespersen, Food
Jorge Ruiz Carrascal, Food
Andreas Blennov, Plant Biology