Successful completion of one course in the specialisation European Integration (ST-408, ST-418, ST-419 or ST-420).
Upon successful completion of the thesis, the student should be able to:
apply analytical and theoretically informed tools to issues of European integration
analyse core aspects of the European Unions policies, its organisational set-up and the interface of EU institutions and the Member States
critically assess well-established approaches and dissenting arguments vis-à-vis European integration and the EU
This advanced course provides students with the opportunity to study a topic of their choice within the specialisation European Integration. Topics may reflect particular feature of the EUs political system and/or address:
the history of European unification and integration, especially the development of the European Union since 1951
theories of regional integration, in particular with regards to Europe
institutions and Member States of the European Union
decision- and policy-making in the European Union
policies of the European Union, e.g. the Economic and Monetary Union
future perspectives of the European Union
Undervisnings- og læringsformer
This course is offered during fall and will be based on the learning platform fronter, potentially involving only a few face-to-face consultations. Interested students are expected to make arrangements with the programme director (see responsible faculty below).
Vilkår for å gå opp til eksamen
Successful completion of minimum one of the European Integration Summer School courses (ST-419 and ST-420).
Thesis of 15-20 pages (app. 7000 words). Students are expected to identify the relevant literature for the thesis topic (ca. 600-800 pages).
The list of books, journal articles and reports needs to be endorsed by the one responsible for the course and be presented at the end of the summer school.
The course responsible, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1.