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Food safety and quality
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Summary of the Profile
General Description: Objective(s) of a study programme: To prepare a food safety and quality specialist able to take decisions ensuring food quality and safety within the entire chain of food production: evaluate the quality of raw materials, analyse food safety hazards and apply preventive measures to control them, ensure that technological processes are implemented in compliance with the legislation requirements.
Learning outcomes: Study programme graduates:
1. To use knowledge of natural, physics, social science and engineering while identifying hazards within the entire chain of food production and organising the activities of food enterprise.
2. To apply food safety and quality requirements for raw materials, food products, technological processes and infrastructure.
3. To collect and analyse information on food safety and quality trends in production processes.
4. To carry out research of raw materials, food products, safety and quality of production processes ensuring food safety control in the entire chain of food production; to evaluate results and provide conclusions / recommendations.
5. To apply food safety and quality legal acts while designing quality and food safety management system in food production enterprise and / or laboratory.
6. To provide the principles of quality and food safety management system organisation and manage them in accordance with to the risks and opportunities, food safety and quality, human safety, commercial, ethical and environmental requirements.
7. To solve food safety and quality tasks independently and in team, assess internal and external factors of management systems, following professional ethics.
8. To cooperate and collaborate with food industry specialists and other interested parties while making technological decisions to ensure food safety and quality.
9. To link professional and personal development with the importance of life-long learning.
Activities of teaching and learning: Lectures, practical sessions, practical and laboratory work, consultation/counselling, self-study, study of scientific and teaching literature, review and presentation of information sources, seminars, debates, individual and group activities, case studies, project planning, problem solving, internships, business visits, final project.
Methods of assessment of learning achievements: Certain criteria in addition to individual cumulative assessment are applied to the assessment of students' achievements. The final study assessment may include an examination or a project defence. The final evaluation consists of mid-session reports (practical or laboratory tasks, tests), self-study (case study, problem-oriented practical tasks, etc.) and the evaluation of an examination or project.
Framework: Study subjects (modules), practical training:
General collegial study courses (15 credits): Professional Communication, Quality Management, Foreign Language, Occupational Safety and Health.
Study field courses (114 credits): Mathematics and Statistics, Information Technologies, Inorganic Chemistry, Food Chemistry, Biological Food Safety, Basics of Analytical Methods, Dispersion Systems, Instrumental Analysis, Experimental Physics, Basics of Food Quality and Safety, Food Biochemistry, Basics of Food Law, Food Technologies, Sensory Analysis of Food Products, Engineering of Safe Process, Marketing, Food Toxicology, Technology of Food of Plant Origin, Engineering Graphics, Economics, Technology of Food of Animal Origin, Food Quality and Safety Management, Basics of Food Enterprise Design, Basics of Inner Audit, Environmental Management in Food Processing Industry.
Professional internships (30 credits): Laboratory Practice, Work Placement, Technological Practice, Practice of Microbiological Research, Food Safety Management Practice, Final Practice.
Professional Bachelor Thesis – 12 credits.
Optional courses: Alternatives – 6 credits. Alternative 1: Nutrition, Sustainable Food Production. Alternative 2: Management Psychology, Business English. Students may choose 3 credits from the list of freely elective courses offered by Kaunas University of Applied Sciences. The study programme offers the following courses: Alternative Food Technologies, Behavioral Culture and Professional Ethics.
Distinctive features of a study programme: The content of the study programme is of applied nature, oriented to practical activities in which the student performs processes under the constant supervision of a mentor at the laboratories of practical training in the Technology Faculty of Kaunas University of Applied Sciences and at companies in the food industry. The Food Safety and Quality study programme is the only programme of such nature in Lithuania. The study programme distinguishes itself from other college programmes. It is the only study programme in Lithuania that includes quality and safety practices and provides applied research facilities, assuring the compatibility of study and science outcomes. This enables providing the labour market with specialists capable of analysing innovations in the areas of food safety and quality and applying them creatively in practice.
Access to professional activity or further study: Access to professional activity: The graduates may work as representatives of the management for food quality and safety, quality control specialists, quality assurance specialists, quality managers, assistant-analysts of quality and safety laboratory in food industry companies; technologists, supervisors/ shift managers in food industry enterprises; may start up their own business in the food industry.
Access to further study: Professional Bachelors in Food Studies may continue their studies at Kaunas University of Technology, Lithuanian University of Health Sciences, Vytautas Magnus University and Vilnius University. Graduates may receive credits if they choose university first cycle study programmes. Having completed additional studies, they are entitled to enrol in the second cycle Master degree studies.
