Lund University

The aim of the course is achieved by a combination of theoretical studies of measuring principles, planning and execution of field investigations, writing of a technical report, and oral presentation at a seminar. The course is dominated by a major compulsory project work which is carried out in groups of three students. The field investigation project consists of establishing a conceptual model, numerical pre-modeling for the design of investigation strategy, field investigation, data processing, inverse modeling, interpretation, and also written and oral presentation of results. The field investigation comprises three days and consists of geological field reconnaissance, and measurements with a couple of geophysical methods in combination with other field investigation methods such as drilling, penetration testing, and digging of test pits. Two of the days are carried out in small groups of about three-four students with one teacher per group.

The delicate art of eating has many implications for sustainability. Food production and consumption affect the climate, the natural environment, and the landscape. Food also affects the sustainability of societies and individuals. Both bodily functions and length of life are partly determined by how, what, where, and when we eat. The course gives a broad introduction to the study of food and eating concerning sustainability. The course has an interdisciplinary approach, combining cultural, nutritional, and geographical perspectives. Local field studies are combined with a global outlook, based on literature studies.

Bacteria make up the foundation of the biosphere and sustain all life on earth. This course provides insights into how genes are organized and regulated in bacteria and in their viruses. The course comprises molecular biology of genes, proteins, multi-component protein complexes, and other biomolecules that provide structure and perform the organism’s functions. The use of genetic engineering and modern techniques such as transcriptomics, proteomics, and sequence analysis are included. The experimental part focus on the most studied bacteria, Bacillus subtilis, Escherichia coli, and Streptomyces coelicolor. 

This course provides the basic insights into the use of advanced computer aided tools for 3D product modelling. From a product idea a computerized model is made (product modelling) of a physical object by surface modeling, 3D scanning, and printing. Product simulation gives an insight to the use of real time simulation (Virtual Reality, VR). The created product models give possibilities to simulate the relations between man, product, and environment. The course includes parts of 3D product modelling by surface modelling, scanning, product simulation, modelling and Rapid Prototyping in 3D. The computerized surface modelling (Rhino och Maxwell studio) deals with the following areas: introduction to 3D modelling; interface basics, primitive objects (spheres, cubes, cylinders); transformation, mirror, and duplicate objects; NURBS-curves (CVs, Edit points and Key-points curves); turn curves into different types of NURBS surfaces (skinned, revolved, planar, extruded and swept); edit CV-curves; working with layers and use layer symmetry; trim excess of surfaces; create advanced double bent surfaces. Other areas covered in the course are create STL (Sterio Lithography) file; export model to CAD-program; rendering basics using different types of renders including light setup, shaders and textures; animation basics. The computerized product simulation deals with the following areas: introduction to Virtual Reality; interface basics; importing 3D objects; associate behaviors with the objects; create interactivity; the 3D scanning part includes some basic 3D scanning methods; scanning objects and exporting the data to a computer program. The rapid prototyping part of the course includes creating a 3D print from a computerized product model to a physical object. Assumed prior knowledge: MMK010/MMKA15 Manual and Computer Aided drafting in Mechanical Engineering.

This course gives in-depth knowledge on the interest and need of using biobased building materials such as wood, wood-based materials, and materials based on plant fibers these materials' properties as well as strengths and weaknesses for different areas of usage. The course covers the following topics: Makro and microstructure of biobased materials; moisture sorption and moisture properties; durability; modification techniques and how these affect the material properties; thermal and mechanical properties; biobased materials in a life cycle perspective; and usage of biobased materials in buildings/structures.

The course covers the intercultural issues presented in our personal and professional life, a necessary prerequisite if we want to become global citizens.