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Food Sciences

Programme's language

english, lithuanian

Qualification degree and (or) qualification to be awarded

Master of Agricultural sciences

Institution that has performed accreditation, accreditation term

Studijų kokybės vertinimo centras, 8/31/2020

Data provided or updated (date)

5/19/2016

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

General Description:
Objective(s) of a study programme:
The aim of the second cycle programme ‚Food Sciences‘ focus to education of qualified professionals able to implement food research results to food factories, develop new products complying with demands of customers and satisfying needs of healthy nutrition, able manage human resources in the process, organise production process and quickly self-adjusting to continuously changing market.
Learning outcomes:
1. Knowledge and it application
1.1. Have knowledge about healthy and dietetic nutrition, modern research in food factories, development of new food products complying with demands of modern society and principles of healthy nutrition, organisation of productions of such products and adjustment in the market.
1.2. Have knowledge on management of human resources, planning and psychology.
2. Abilities to perform in research
2.1. Abilities to determine needs of society to food and nutrition, apply principles and methods of research work, collect data by utilising IT systems and databases and empirical methods, analyse and evaluate results, apply them for development of new food production technologies complying with customer demands, obey principles of research ethics.
2.2. Ability to organise and perform food related research.
3. Special abilities
3.1. Ability to understand principles of social environment and teamwork, ability to manage human resources.
3.2. Ability to apply theoretical and practical knowledge about modelling, planning and design of food technologies and biotechnology.
3.3. Ability to utilise theoretical knowledge for development of new food products in modern factories conforming to demands of modern society.
3.4. Ability to apply quality management knowledge for competing in the market.
3.5. Ability to apply basic knowledge on successful establishment and organisation of production in business and food factories.
3.6. Ability to apply knowledge on specifics of nutrition and its impact on health while developing prototypes of food production technologies.
4. Social abilities
4.1. Ability to perform in a tem, formulate and initiate important questions of professional profile in professional and multidisciplinary areas.
4.2. Ability to perform in multidisciplinary team of professionals in food sciences and other areas, discuss actual professional questions in multidisciplinary areas.
5. Personal abilities
5.1. Ability to progress independently in defined tasks, understand essential provisions of ethics.
5.2. Ability of critical thinking, creativeness, obey obligations in ethical backgrounds.
5.3. Ability to foresee interdisciplinary perspectives and ways for problems solving, critically evaluate new ideas and suggest new ones.
5.4. Ability to use data from modern research in professional activity, and perform in the world of changes, predict them and build models to solve given tasks.
Activities of teaching and learning:
Discussion, debates, case study, teamwork, individual tasks, problem solving, presentations, reports, projects, creative tasks, error analysis, theoretical modelling, seminars, consultations, interview, demonstrations, practical classes, laboratory classes, traditional lectures, interactive lectures, observation, experiment, search.
Methods of assessment of learning achievements:
Oral exam, written exam, report, case study, portfolio, teamwork based project, individual work, individual project, assessment by group, colloquium, control work, report/description from laboratory class, presentation of laboratory class results, independent performance during laboratory class, information analysis, survey and presentation of information analysis, analysis of scientific articles/texts, internship report, problem-based task, essay, test, solving of given problem, oral presentation, performance in appointed tasks.
Framework:
Study subjects (modules), practical training:
Total programme volume 120 ECTS, including:
 Subjects of study area (98 ECTS)
 Elective subjects in the study area (12 ECTS)
 Placement (10 ETCS)
Specialisations:
None
Optional courses:
Students may choose 12 ECTS from alternative subjects whithin the study area.
Distinctive features of a study programme:
The main distinctive feature of this study programme lays on balanced structure and corresponding to the needs of modern market of human resources. The main aspects playing role on the success of career of young professionals focus on the ability to adopt in the labour market, abilities to perform individually and in the teamwork which facilitates development of new food products and raw materials balanced for specific needs of separate consumer groups using innovative knowledge. Due to these reasons, a special attentions has been paid to provision of knowledge related to principles of healthy nutrition and peculiarities of dietetics to young professionals in Food Sciences.
Access to professional activity or further study:
Access to professional activity:
Graduates in master programme Food Sciences will be eligible for employment in food factories (examples of occupied positions – master of production, quality manager, professional in factory laboratory, technologist, supervisor of product development section, etc.). Due to knowledge and experiences in food quality and safety, graduates will be eligible for positions in state services at ministries, municipalities and counties where specific knowledge in food safety and quality is required. Masters in Food Sciences will be able to seek for career in the Chamber of Agriculture, various farmer organisations and other bodies related to the production of food products and raw materials, its safety and quality assurance, also involved to lifelong learning activities related to food chain. Based on broad understanding of food related issues they will be able establish private business, become stakeholders or be employed in private sector.
Graduates from Food Sciences master programme are eligible for PhD studies.
Access to further study:
Graduates from Food Sciences master programme holding Master degree in Food Sciences are eligible for further PhD studies.