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Food Science

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Summary of the Profile of study programme

General Description: Objective(s) of a study programme: To prepare specialists who know how to apply the food (bio)technology model for the creation of safe

food with added-value and who are able to practically implement quality and business management knowledge to optimize company management. Learning outcomes: 1.1. Independently study professional and scientific literature and integrate knowledge for personal development, as well as apply the principles of scientific information dissemination. 1.2. Improve professional qualifications, work in a team and in the international space, use information search systems. 1.3. To be able to solve problems independently, choosing the most appropriate methods and critically evaluating work results. 1.4. Be able to adapt to constant changes in the field of professional activity and changes in the content of activities. 1.5. Apply knowledge of economics and management. 1.6. Implement solutions in familiar and new environments. 2.1. To know the composition, properties and biochemical processes of food raw materials and products. 2.2. Select and apply the methods applied to the research of food raw materials and products and evaluate the obtained results. 2.3. Analyze and evaluate quality and safety indicators of food raw materials and products and assess their compliance with requirements. 2.4. Evaluate food raw materials, taking into account their further use for the production of food products. 3.1. To know the technological processes and technologies of food raw materials and products. 3.2. Apply the acquired knowledge in analyzing and improving the efficiency of food production. 3.3. Apply the concept of a sustainable food production chain. 3.4. Evaluate and analyze the production of food raw materials and products. 4.1. Assess basic guidelines for healthy eating. 4.2. To know the principles of rational and balanced nutrition, groups of basic food products, nutritional needs of people of various age groups and conditions. 5.1. Ensure the quality of food raw materials and products, implement quality management systems. 5.2. Implement a system of risk factor analysis of important control points in the food chain. Activities of teaching and learning:

Laboratory work, practical sessions, seminars, presentations, case studies, traditional lectures, work in groups or individually, discussions, counseling, creative tasks, brainstorming, mind maps, demonstrations, etc. Methods of student achievement assessment: The achievements of the study results of all subjects are evaluated using a summative assessment, which is used to evaluate the student's achievements in the studies of the subject (module). The cumulative score is part of the summative assessment. The achievement of the results of the interns is evaluated by evaluating the intern report. The achievements of the results of the entire study program are evaluated by the final thesis, which the student starts preparing from the first year of studies and presents and defends publicly in the thesis defense committee. Framework: Study subjects (modules), practical training: Food chemistry; Biochemistry; Philosophy; Ecology; Physical and sensory properties of food; Food production technology processes and apparatus; Human and animal physiology; Basics of economics; Applied Psychology, Introduction to Food Science Studies; Technological devices for food raw materials and products; Nutrition; Statistics in Food Science; Water quality and safety; Food toxicology; Basics of management; Chemical and physical testing of food; Food law; Food quality and safety management systems; Microbiology; Viruses, bacteria, parasites in food, their control; Quality management and conformity assessment; Production and quality of plant food raw materials and products; Production and quality of animal food raw materials and products; food preservation and packaging; Principles and technologies of organizing public catering; Food production chain waste management; Sanitation of food establishments; Industrial practice and General practice of food raw materials and product production technology. Specializations: - Optional courses: Students can choose optional study subjects. Distinctive features of a study programme: Graduates can continue their studies in Food Science and others in master's degree programs related to food quality, safety and/or production technologies in Lithuania and abroad. Access to professional activity or further study:

Access to professional activity: Graduates will be able to work in the production of food raw materials and products in companies (examples of held positions: technologist, quality manager, production manager, production foreman, quality manager, food research laboratory worker, etc.) in public catering companies, companies related to organized food supply, etc. Regarding food quality issues relevance, graduates are employed in the State after completing their studies in the food and veterinary service, linking their activities with by solving food quality issues (e.g. state food and food products of the Food Department of the Veterinary Service inspector). Graduates will be able to choose civil service and in departments of ministries, municipalities of cities and districts in companies that require special knowledge about food quality and safety (e.g. in the Food Department of the Ministry of Agriculture, Economic and Program Evaluation Department Strategic duties of a specialist in the planning and science department, etc.), LR in the Chamber of Agriculture, in various farmers' organizations, in organizations of agricultural product processors and others in institutions responsible not only for food raw materials and products production, but also raising the qualifications of food specialists, their organization of training. Having a wide perception in many areas related to food, they will be able to start their own business or be part of it. Access to further study: The graduates can continue their studies at other universities.