2nd training event

Biology
Presentation skills
Intellectual property rights

Training

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Présentation de travail

First session in June
Second session in October

Presentation skills training

Online

Presentation skills training - "getting your message across".

The ESRs will look at the elements of a good presentation, will prepare a presentation for the group and get feedback from their peers and suggestions on how to improve. They will also look at resources they can use to improve their presentation skills.

Justice

23.06.2022

Intellectual property rights in life science research

Online

Agenda in progress

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29.06.2022

Expectations of the industrials regarding project thematics, introduction to biology and microbial ecology

University of Malta Valletta Campus, St Paul Street, Valletta VLT 1216 Malta

08:30 - 10:30    Needs and expectations of the industrials regarding project thematics

10:30 - 10:45    Coffee Break
10:45 - 12:45    Introduction to biology and microbial ecology
12:45 - 13:45    Lunch
13:45 - 15:15    Cheesemaking: focus on fermentation and cheese safety

15:15 - 15:30    Coffee Break
15:30 - 17:00    Microbial contaminants and current focus on quantitative assessments

Image de CDC

30.06.2022

Microbiology in cheese making, sulfur compounds, iron metabolism

University of Malta Valletta Campus, St Paul Street, Valletta VLT 1216 Malta

09:00 - 10:30    Microbiology in cheese making with a focus on ripening, organoleptic properties
10:30 - 10:45    Coffee Break
10:45 - 12:15    Sulphur compounds
12:15 - 13:45    Lunch
13:45 - 15:15    Iron metabolism

15:15 - 15:30    Coffee Break

15:30 - 17:00    Iron metabolism

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01.07.2022

Cheese ripening process, sensory analysis

University of Malta Valletta Campus, St Paul Street, Valletta VLT 1216 Malta

09:00 - 10:30    Cheese ripening: biological and process aspects

10:30 - 10:45    Coffee Break

10:45 - 12:15    Cheese ripening: biological and process aspects
12:15 - 13:45    Lunch
13:45 - 15:15    Sensory analysis and interest of studying sensory perceptions when developing food products

15:15 - 15:30    Coffee Break

15:30 - 17:00    Sensory analysis and interest of studying sensory perceptions when developing food products