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Food Systems and Innovations
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Summary of the Profile
General Description:
Objective(s) of a study programme:
The aim of the study programme “Food Systems and Innovations” is to educate food studies specialists capable of independently managing sustainable food production systems by applying interdisciplinary knowledge, implementing innovations, and analysing their impact on the environment and human health, addressing problems related to the provision of society with high-quality, health-promoting food, and carrying out scientific research in the field of food studies.
Learning outcomes:
Knowledge and its application:
Is able to identify the quality and safety problems of food raw materials that reflect the needs of society as well as to explain their solutions based on scientific principles; Is able to define the determinants of quality and safety of food raw material, to describe and to select food raw material quality assessment methods as well as food quality management systems; Is able to apply the latest scientific knowledge in the development of innovative raw materials and products, applying the principles of sustainable production as well as assessing the impact of their production process on society and the environment.
Research skills:
Is able to formulate a scientific hypothesis defining the quality of food raw materials, to select innovative quality assessment methods, to independently plan research on raw material quality assessment;Is able to independently and, in a group, to carry out planned research, to analyse research results, to evaluate and to interpret them, to prepare scientific conclusions of the evaluation of food raw materials and recommendations for the improvement of food raw materials and products management process.
Special abilities:
Is able to assess the quality and safety issues of plant food raw materials and products in the handling, storage and processing of raw materials related to the impact on the environment, human health, and public welfare; Is able to identify and to apply food quality management systems, as well as to comply with environmental and ethical requirements in primary production and food management chain; Is able to identify the factors necessary for the optimization of production processes of innovative food raw materials and products, to make complex process improvement decisions and to assess their impact on the society and the environment.
Social abilities:
Is able to clearly and coherently present well-reasoned information on the quality and safety aspects of food raw materials to specialists from various scientific fields; is able to work independently and/or as part of a team, to act as a team leader, to responsibly apply interdisciplinary knowledge in the food sector, and to critically evaluate decisions and select the most appropriate ones.
Personal abilities:
Is able to continuously deepen the knowledge of food studies and other fields, to improve his/her ability to solve relevant professional tasks related to the processes of primary production and food management, and to plan his/her personal career.
Activities of teaching and learning:
Lectures, laboratory and/or practical work, seminars, independent studies, conducting scientific research, preparation of independent assignments, and their presentation.
Methods of assessment of learning achievements:
Examinations, written tests and surveys, observation of discussions and debates, evaluation of case analyses, assessment of problem-solving, observation of practical tasks and laboratory work, evaluation of completed practical tasks and laboratory work, observation and assessment of independent work presentations, and defense of the master’s thesis.
Framework:
Study subjects (modules), practical training
Applied food chemistry, Quality and Safety Management of Food Raw Materials, Research planning and analysis, Quality of agroecosystems and crop production, Entrepreneurship and innovation, Chemical safety of food raw materials, Quality Assessment Methods of Food Raw Materials, Circular economy in food systems, Microbiological Contamination of Food Raw Materials and Toxins, Human ecology and environmental epidemiology, Innovative processing of food products and agro-food waste, Consumer law and education, Final Thesis.
Specialisations:
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Optional courses:
Enhancing plant genetic diversity by biotechnological methods, Food Ethics, Novel Foods, Food allergens, Biodegradation of organic compounds, Career management modelling.
Distinctive features of a study programme:
An interdisciplinary study programme integrating knowledge of food science and agricultural sciences with the application of innovations, focused on the development and management of sustainable food systems. The programme develops the ability to assess the quality and safety of food raw materials and products, identify problems related to food production, apply science-based and innovative solutions, optimise the production processes of food raw materials and products, and evaluate the impact of decisions on human health and the environment.
Access to professional activity or further study:
Access to professional activity:
Quality managers and production process specialists in primary production and food processing enterprises; consultants, project managers, and experts in companies or institutions operating in the food sector; research staff and researchers in laboratories, food science and research institutions, and integrated research, study, and business centres; senior and chief specialists in public administration institutions related to food safety and quality control; additionally, to establish their own business.
Access to further study:
To continue studies at the doctoral level.
