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Food Science and Nutrition
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Summary of the Profile
General Description:
Objective(s) of a study programme:
To develop integrated competencies in food science, safety and nutrition, complex research planning, implementation and evaluation, necessary to solve relevant issues in food composition, production technologies, quality and safety, proper nutrition applying the latest achievements in food and nutrition sciences and sustainable food technology development principles.
Learning outcomes:
Knowledge and Understanding:
A1 Is able to integrate the knowledge in applied food chemistry, microbiology and biotechnology, food toxicology, quality and safety management, and food technologies to analyze food systems, develop and improve products and technologies and ensure their quality and safety
A2 Is able to assemble knowledge of dietetics and personalized nutrition, functional food products, food supplements and ingredients functional assessment and toxicology in solving relevant problems of proper nutrition for various groups of society
A3 Is able to compare the advantages and disadvantages of various methods, methodologies and analytical equipment, assessing application possibilities thereof for targeted studies of the composition, quality and safety, nutritional value and functionality of food ingredients and products
A4 Is able to assemble the latest achievements and development trends in the fields of food science and technology, safety and nutrition for the development of new products that meet consumer needs and nutritional recommendations, and design of sustainable production technologies
Technological Analysis:
B1 Is able to identify and analyze multiple non-standard and undefined food science, technology, quality and safety management and nutrition problems throughout the food system
B2 Is able to draw reasoned conclusions about the applicability of newly emerging research methods and tools to implement tasks in the fields of food science, technology and nutrition
B3 Is able to critically evaluate food science and nutrition innovations and compliance thereof with social, health, environmental and ethical requirements throughout the food system
Technological Design:
C1 Is able to solve multiple non-standard and undefined problems of new product and sustainable production technologies' development in the entire food system, making socially-responsible, natural resources and energy preserving, and consumer health-orientated decisions
C2 Is able to create and develop research-based original and innovative ideas and methods to improve the quality, safety, nutrition and functionality of food ingredients and products
Research:
D1 Is able to find and analyze scientific and technical literature necessary for fundamental and applied research in the fields of food science and nutrition, using databases and other sources of information
D2 Is able to select and adapt analytical, modeling and mathematical statistics methods and methodologies for targeted studies of the composition, quality and safety, nutritional value and functionality of food ingredients and products
D3 Is able to independently formulate the goal of fundamental and applied scientific research, conduct and organize experiments according to the drawn up plan, statistically process, analyze and critically evaluate the obtained results and present reasonable conclusions when solving relevant tasks and problems in the fields of food and nutrition sciences
D4 Is able to scientifically justify the applicability and compliance of new food ingredients, products and technologies with the principles of sustainable production, food quality and safety requirements, consumer needs and the latest nutritional science recommendations
Practical Activities:
E1 Is able to use practical skills from different fields to solve current challenges and problems in the fields of food and nutrition sciences throughout the food system
E2 Is able to select and manage laboratory, analytical and technological equipment for targeted studies of food composition, quality and safety, nutritional value and functionality, for the development and characterization of new products and ingredients
E3 Is able to implement scientific research and experimental development projects to study food systems, develop ingredients, products and technologies, improve their quality and safety, nutritional value and functionality
Personal Skills:
F1 Is able to responsibly plan and organize independent work in compliance with good laboratory and production practices, professional ethics, scientific and technological activity norms
F2 Is able to communicate in written and oral forms in the national and at least one foreign language to various audiences food science and technology, quality, safety and modern nutrition issues, as well advanced solutions thereof by integrating technological progress and scientific research results
F3 Is able to take responsibility for the activities of the interdisciplinary food product and technology development and implementation teams, associating technological solutions with the achievements, development trends and challenges of food and nutrition sciences
F4 By advancing the competences of professional activities, is able to continue individual lifelong learning and improve in the fields of food science, technology and nutrition, responding to the needs and challenges of modern society on a national and international scale
Activities of teaching and learning:
The studies include classroom work (lectures, practical work, laboratory work, consultation seminars, outgoing visits to enterprises, etc.) and individual work for mastering theoretical material, preparation for classroom work, intermediate and final assessments and performing other activities. The studies of each study module are completed by the assessment of the student’s knowledge and skills – an examination or another final assessment; the study programme is completed by the final degree project and its defence.
The study methods of active learning, such as design (programming), design thinking, challenge-based learning, creative workshops, group work, experiential learning, discussion, problem-based learning, reflective learning, idea (mind) mapping, etc. are applied to encourage the active participation and creativity of students in the study process. The achievements are assessed using the traditional assessment methods, such as laboratory examination, assignments, laboratory or project report, as well as other methods: work or competency file (portfolio), problem-solving task, engineering project, reflection on action, self-assessment, etc.
Methods of assessment of learning achievements:
The applied cumulative assessment system of the learning outcomes ensures constant and involving work of students during the entire semester of studies; the final evaluation of the study module consists of the sum of the grades of intermediate assessments and the final assessment multiplied by the weighting coefficients (percentages of components).
The number of intermediate assessments and their expression in percentage are chosen by the study module’s coordinating lecturer. Besides the usual forms of assessment (for example, examination, oral presentation, project report, laboratory examination), an additional form of assessment “Assessment of student activity (level)” may be applied (up to 10% of the final grade) for the assessment of the student’s preparation for case analysis, an active discussion, participation in debates, etc.
Framework:
Study subjects (modules), practical training:
Applied Food Chemistry, Applied Microbiology and Biotechnology, Assessment of Functionality of Food Ingredients, Dietetic, Food Quality and Safety Management, Functional Foods and Food Supplements, Master’s Degree Final Project, Modern Food Toxicology, Modern Methods in Food Analysis and Quality Control, New Food Product Development, Personalized Nutrition, Research Project 1, Research Project 2.
Specialisations:
-
Optional courses:
Electives:
Catering Science and Technology, Sugar and Starch Science and Technology, Oil Science and Technology, Meat Products Science and Technology, Fruit and Vegetable Science and Technology, Fisheries Science and Technology, Fermentation Science and Technology, Dairy Science and Technology, Cereal and Confectionery Science and Technology
Distinctive features of a study programme:
A graduate has integrated knowledge in applied food chemistry, microbiology and biotechnology, quality and safety management, modern analysis methods, dietetic and personalized nutrition, food ingredients functionality assessment as well as skills of research work and is able to solve problems of food technology, quality and safety, nutrition, plan and conduct research work and summarise the results, develop and implement innovative food products and sustainable their production technologies, lead an interdisciplinary team.
Access to professional activity or further study:
Access to professional activity:
The graduate can carry out scientific research, expert, technological and consulting work, to hold leading positions in food and catering enterprises, food research, food control and other institutions involved in food production and analysis.
Access to further study:
S/he has access to the third cycle studies.
