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Food technology

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Summary of the Profile of study programme

General Description: Objective(s) of the study programme: To prepare a food technology specialist able to take technological and organisational decisions, design / model technological processes in the whole food production chain, possessing knowledge and practical skills to select tools and equipment for development and improvement of food production. Learning outcomes: 1. To use knowledge of natural, physics, social science and engineering while taking decisions in the professional activity. 2. To apply basics of theoretical knowledge and practical skills of food technology and engineering in the production-related activity. 3. To collect and analyse information on technological processes within the whole food production chain. 4. To conduct experiments in designing technological processes of food production, using laboratory equipment, and to evaluate results and provide conclusions / recommendations. 5. To select raw materials and equipment and carry out food production in compliance with technological requirements. 6. To provide principles for the organisation of food technological activities and manage them in accordance with food safety and quality, human safety, commercial, ethical and environmental requirements. 7. To solve technological tasks independently and in team, assess the impact of technological processes on society and the environment, following professional ethics. 8. To cooperate and collaborate with food industry specialists and other interested parties while making technological decisions. 9. To link professional and personal development with the importance of life-long learning. Activities of teaching and learning: Lectures, practical sessions, practical and laboratory work, consultation/counselling, self-study, study of scientific and teaching literature, review and presentation of information sources, seminars, debates, individual and group activities, case studies, project planning, problem solving, internships, business visits, final project. Methods of assessment of learning achievements: Certain criteria in addition to individual cumulative assessment are applied to the assessment of students'

achievements. The final study assessment may include an examination or a project defence. The final evaluation consists of mid-session reports (practical or laboratory tasks, tests), self-study (case study, problem-oriented practical tasks, etc.) and the evaluation of an examination or project. Framework: Study courses (modules), practical training: General collegial study courses (15 credits): Professional Communication, Behavioral Culture and Professional Ethics, Ergonomics and Employee Safety, Foreign Language Study field courses (111 credits): Information Technologies, Mathematics and Statistics, Organic Chemistry, Introduction to Food Technologies, Packaging Materials and Technologies, Analytical Chemistry, Experimental Physics, Basics of Food Microbiology, Business Law, Basics of Food Quality and Safety, Sensory Analysis of Food Products, Food Biochemistry, General Food Industry Equipment, Technology of Food of Plant Origin, Technology of Food of Animal Origin, Food Engineering, Engineering Graphics, Enterprise Economics and Accounting, Food Quality and Safety Management, Research Methodology, Production Design of Plant Origin Food, Production Design of Animal Origin Food, Marketing and Research Professional internships (30 credits): Industrial Practice, Specialty Practice, Designing Practice of Food Plant, Economic Calculations Practice, Food Quality and Safety Practice, Final Practice. Professional Bachelor Thesis – 15 credits. Specialisations: - Optional courses: Alternatives – 6 credits. Alternative 1: Nutrition, Sustainable Food Production. Alternative 2: Management Psychology, Business English. Students may choose 3 credits from the list of freely elective courses offered by Kauno kolegija. The study programme offers the following courses: Food Toxicology, Culinary Heritage. Distinctive features of a study programme: The study programme distinguishes itself from the other similar profile college programmes as it is the only study programme in Lithuania that possesses practice and applied research facilities of technological profile allowing to assure the unity of studies and science outcomes, enabling to provide a specialist for the labour market who is able to analyse technological innovations and apply them creatively in practice. Access to professional activity or further study: Access to professional activity: The graduates may work as production managers, senior technologist, production control managers,

supervisors/shift managers in food industry enterprises; may start up their own business. Access to further study: Professional Bachelors in Food Studies may continue their studies at Kaunas University of Technology, Lithuanian University of Health Sciences, and Agriculture Academy of Vytautas Magnus University. Graduates may receive credits if they choose university first cycle study programmes. Having completed additional studies, they are entitled to enrol in the second cycle Master degree studies.