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Food technology

Language of instruction

lithuanian

Qualification degree and (or) qualification to be awarded

Professional Bachelor of Technological Sciences

Place of delivery

Vilnius, Saltoniškių g. 58-1, LT-08106

Institution that has carried out assessment

Qualifications and Vocational Education and Training Development Centre

Institution that has performed accreditation, accreditation term

Studijų kokybės vertinimo centras, 6/30/2021

Data provided or updated (date)

2/26/2018

Order on accreditation

SV6-45
More about programme

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Programmes granting same qualifications

Summary of the Profile

General Description:
Objective(s) of a study programme:
Prepare specialist who is able to design, organize, execute and manage all the food groups technological processes of food business operators.
Learning outcomes:
1. Be able to communicate with the technology community, nutrition and food safety experts and the public.
2. Be able to apply communication skills, convey ideas and solutions in the food enterprise.
3. Be able to work individually and in a team.
4. Be able to present results of experiments or tests and submit findings about the nutritional value, quality and safety.
5. Be able to find the required professional information in databases and other sources of information.
6. Be able to apply food science and technology innovation in food production, distribution and consumption related activities.
7. Be able to carry out the required experiments, process data, and justify decisions.
8. Be able to select the appropriate raw and other materials, tools, techniques and apply them in food technology.
9. Be able to evaluate safety and quality of the raw and other materials and products used in food technology.
10. Be able to apply the knowledge of the production, as well as safety and quality requirements for the raw and other materials, and all food groups in technological processes.
11. Be able to implement the production safety and quality requirements for the raw material and food production process in accordance with the self-regulation systems.
12. Be able to plan, organise, implement and control food technological processes.
13. Be able to select and arrange the technological equipment in accordance with the food technological operation flow and justify the decisions.
14. Be able to apply food technology design methodologies.
15. Be able to apply food production safety and quality requirements at all stages of food production.
16. Be able to apply entrepreneurial skills and the basic knowledge of economics in the food enterprise.
17. Be able to carry out the food production in accordance with the ethical, environmental and work safety requirements.
Bread Baking Technology Specialisation
18. Be able to project, organise and implement independently the technological process of bread baking
19. Be able to manage and ensure safety and quality of bread bakery products.
Meat Product Technology Specialisation
20. Be able to project, organise and implement independently the technological process of meat and meat products.
21. Be able to manage and ensure safety and quality of meat products.
Catering Enterprise Production Technology Specialisation
22. Be able to project, organise and implement independently the production and service organisation in catering enterprises.
23. Be able to ensure safety and quality of food production.
Activities of teaching and learning:
Lectures, practical classes, laboratory work, instructional literature analysis, task solving, preparation and presentation of the literature review, course projects, self-study assignments, professional practice, final thesis project.
Methods of assessment of learning achievements:
Cumulative assessment is applied. Certain learning outcomes foreseen by the curriculum are assessed by components of the cumulative assessment. Each subject or module is completed with the final examination or the evaluation of the student's individual work (project). The final grade consists of the cumulative assessment components, which are indicated in the curriculum of the study subject (e.g. intermediate settlements, self-study assignments, examination). The percentage of the final grade is indicated in the curriculum of the study subject.

Framework:
Study subjects (modules), practical training:
General college-level study modules (20 credits): Basics of Exact Sciences; Self-Development and Communication.
Study field modules (120 credits): Nutrition and Food Chemistry; Chemistry I; Chemistry II; Environment Protection and Labour Law; Foodstuffs Technology I; Foodstuffs Technology II; Food Safety and Quality; Basics of Entrepreneurship.
Practices (30 credits): General Technological and Food Quality; Special Technologies; Final.
Specialisations:
Bread Baking Technology modules: Bread Baking Technologies and Equipment; Management and Assurance of Bread Product Safety and Quality.
Meat Product Technology modules: Slaughter and Meat Production Technology and Technological Equipment; Management and Assurance of Meat Product Safety and Quality.
Catering Enterprise Production Technology modules: Catering Enterprise Production Technology and Equipment; Management and Assurance of Catering Enterprise Production Safety and Quality.
Optional courses:
A list of the proposed subjects is separately approved every academic year.

Distinctive features of a study programme:
Students are encouraged to improve professional skills in practice.

Access to professional activity or further studies:
Access to professional activity:
You will be able to work in the food industry, catering and trade companies, organize food production, efficiently manage the production process, and produce quality products corresponding to the EU legislation.
Access to further studies:
Access to the second cycle studies upon meeting requirements set by the accepting higher education institution.