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Food Technologies
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Summary of the Profile
General Description:
Objective(s) of a study programme:
To train food technologists with the knowledge, practical skills, and abilities to analyze the quality of food products, to develop new products, to design and improve food production technologies, and to solve organizational and technological problems.
Learning outcomes:
Graduate of the program:
1. Possesses general knowledge of the subjects necessary to achieve the results of food technology studies.
2. Has fundamental and up-to-date knowledge in a field of food technology studies.
3. Can apply the knowledge of food science and technology to the analysis of raw materials, technological processes, and production systems.
4. Can apply knowledge and understanding to assess the quality, safety, nutritional value and sustainability of nutrients and products.
5. Understands food technology design, process digitization and data management methodologies and can apply them.
6. Can apply knowledge of food science and technology, the latest scientific achievements in the development of new food products and the design of production processes.
7. Can find and systematize the necessary professional information, conduct experiments, process their data, make conclusions and recommendations.
8. Possesses skills in working with technological and laboratory equipment, can conduct research on the quality of food.
9. Selects suitable raw materials, materials, equipment, tools, and production methods and applies them in food technology.
10. Applies theoretical knowledge in solving technological problems and ensuring food safety and quality.
11. Can carry out and organize technological activities in accordance with food safety norms, occupational safety requirements, environmental, ethical, and commercial principles.
12. Can work effectively individually and in a team, communicate with the professional community and the general public.
Activities of teaching and learning:
Teaching and training activities ae focused on the development of general and professional competencies and the development of creativity: lectures, seminars, discussions, individual and group projects, practice, case studies, public presentation and defense of projects, mind-maps, problem - solving reading, writing articles, information search and systematizing, etc.
Methods of student achievement assessment:
The assessment of the learning outcomes of the study program is carried out during the semester and the examination session applying a cumulative assessment system. During the semester, the learning outcomes are assessed by means of interim assignments: tests, individual and group projects, case studies, information search and systematizing, discussions, essays, independent creative tasks, seminars, term papers, practice reports, examinations, final projects.
Framework:
Study subjects (modules), practical training:
Study subjects (126 credits): Professional Foreign Language (English), Professional Communication, Mathematics, General Chemistry, Introduction to Food Technologies, Basics of Food Preparation Technologies, Computer Information Management, Philosophy (A1), Communication Psychology (A1), Environmental and Human Safety, Microbiology and Sanitation, Physical Chemistry, Food of Plant Origin Processing and Equipment, Nutrition, Organic Chemistry and Basics of Biochemistry, Applied Research Methodology, Food of Animal Origin Processing and Equipment, Food Law, Food Chemistry and Analysis, Sensory Analysis, Food Quality and Safety Control, Sustainable Food Production and Sustainable Environment, Food Industry Processes Engineering, Food Business Economics, Computer-aided Design, Laboratory Testing of Food, Design of Food Production Processes.
Optional subjects (6 credits).
Practices (36 credits): Introductory Internship, Business Internship, Internship of Food Technologies, Internship of Food Production Process research, Final Internship.
Graduation paper (12 credits)).
Specializations:
-
Optional courses:
It is possible:
- to select optional subjects;
- to select alternative subjects.
Distinctive features of a study programme:
Food technology study program is the only one in Western Lithuania that trains food specialists with higher education. Food technology study program focuses on innovations, the latest technologies, sustainability aspects, encouraging students to think about the environmental impact of food production, issues of social responsibility and ethical business standards.
Access to professional activity or further study:
Access to professional activity:
A graduate will have access to work in food production enterprises and public catering establishments as a technologist, a master, a laboratory worker, a representative on quality and safety of foodstuffs or create and manage own company.
Access to further study:
Access to the second cycle studies upon meeting requirements set by the accepting higher education institution.
