There are no other study programmes for comparison
Search study programmes for comparison:
Language of instruction
| english, lithuanian
Qualification degree and (or) qualification to be awarded
|Master of Agricultural sciences
Place of delivery
|Kaunas, A. Mickevičiaus g. 9
Institution that has carried out assessment
Institution that has performed accreditation, accreditation term
|Studijų kokybės vertinimo centras, 8/31/2020
Data provided or updated (date)
Order on accreditation
|More about programme
Institutions providing this programme
Programmes with similar name
Programmes granting same qualifications
Summary of the Profile
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.
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.
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)
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.