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Food Science

Programme's language

lithuanian

Qualification degree and (or) qualification to be awarded

Bachelor of Agricultural Sciences

Place of delivery

Kauno r. sav. Akademijos mstl. Studentų g. 11

Institution that has performed accreditation, accreditation term

Studijų kokybės vertinimo centras, 8/31/2020

Data provided or updated (date)

8/1/2014

Order on accreditation

SV6-15
More about programme

Institution title

Lithuanian University of Health Sciences

Institution title in Lithuanian

Lietuvos sveikatos mokslų universitetas

Institution code of legal entity

302536989

Institution legal form

Public Institution

Institution documents of founding

LSMU.docx

Institution group

Higher education institution

Institution subordination

State

Main type and other types

University

Institution address

Kauno m. sav. Kauno m. A. Mickevičiaus g. 9

Institution phone

+370 37 327201

Institution fax

+370 37 220733

Institution email

rektoratas@lsmuni.lt

Institution web address

http://www.lsmuni.lt/

Phone of admission office

+370 686 10217

Email of admission office

komisija@lsmuni.lt

Institution funding sources

National budget, Other legaly acquired finances, Shairholders contributions, State financial funds

Institution main type description

Awarded Lithuanian National Qualifications Framework levels:
Level 6, Level 7
Issued certificate levels:
Bachelor's diploma, Master's diploma, Certificate of Residency
More about institution

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Programmes with similar name

Programmes provided and certificates issued by institution

Qualifications provided by institution

Programmes granting same qualifications

Summary of the Profile of study programme

Objective(s) of a study programme:
educate well qualified, open-minded for industrial and scientific innovations, understanding importance of healthy nutrition specialists for food chain who are capable in taking and realizing independent decisions in everyday professional life under the changing market conditions.
Learning outcomes:
1.1. Study on self-contained basis professional, scientific information sources and integrate knowledge to personal development and apply principles of scientific information diffusion.
1.2. Develop professional skills, perform in team and in international environment, apply tools of information search.
1.3. Select proper problem-solving methods and apply them on self-contained base, evaluate results.
1.4. Be capable adapt oneself to continuous changes in professional activity.
1.5. Apply knowledge in economics and management.
1.6. Implement decisions in familiar and new environment.
2.1. Know composition of food raw materials and products as well biochemical processes.
2.2. Select and apply methods for testing of properties of raw materials and food products and evaluate testing results.
2.3. Analyse and evaluate quality and safety indicators of raw materials and assess their conformance to requirements.
2.4. Evaluate raw materials for food with perspective of their further use for food manufacturing.
3.1. Be familiar with technological processes and technologies in manufacturing of raw materials and food products.
3.2. Apply gained knowledge for analysis and improvement of efficiency in food manufacturing processes.
3.3. Apply concept of sustainability in food manufacturing chain.
3.4. Analyse and evaluate production of raw materials and food products
4.1. Evaluate key guidelines for healthy nutrition.
4.2. Be familiar with key principles of reasonable and balanced nutrition, basic groups of food products, nutritional needs of different ages of population taking into account their health.
5.1. Assure quality for raw materials and food products, implement quality management systems.
5.2. Implement HACCP system in food chain.
Activities of teaching and learning:
Lectures, slef-contained work, laboratory and practical classes, study of scientific and educational literature, problem solving in teamwork, readings and presentations by students, final project.
Methods of assessment of learning achievements:
All courses ends with examination, practice results are evaluated by presentation of results. Results of all curricula are evaluated by final thesis which shall be publicly presented to the Board of Final Thesis Evaluation. Results from practical classes and laboratory works are presented in written reports and oral presentations if necessary. Student achievements are evaluated from oral presentations, answers to questions or quizzes, solving case studies, project work, acting in teamwork, writing various essays and evaluation reports. Students are evaluated in 10 points scale where pass level corresponds to 5 points. Cumulative mark system is used for student evaluation where cumulative part shall make not less than 50 percent of weight of final mark. Evaluation forms are: exam, colloquia, presentation of results of practical class, intermediate tasks, course work, and overall activity during the studies.

Specialisations:
-
Optional courses:
Student may extend knowledge within study branch by selecting appropriate elective courses.
Distinctive features of a study programme:
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