Compare
There are no other study programmes for comparison
 | Loading… |
Search study programmes for comparison:
Compare
Food Science and Technology
Institutions providing this programme
Programmes with similar name
Programmes granting same qualifications
Summary of the Profile
General Description:
Objective(s) of a study programme:
To develop integrated competencies in food science and technology, nutrition and entrepreneurship, with a particular focus on the responsible and creative application of the principles of sustainable food business development within the food chain.
Learning outcomes:
Knowledge and Understanding:
A1 Is able to combine knowledge of inorganic, organic, physical, colloidal, analytical and food chemistry, as well as instrumental and sensory analysis to characterize raw materials and products of the food supply chain, their nature, composition, properties and research methods
A2 Is able to systematically integrate fundamental knowledge of mathematics, statistics, physics, information technology and engineering in the analysis of food and catering product manufacturing processes, and changes in composition and properties thereof
A3 Is able to describe the structure, properties, functions, processes and research methods of biological systems, explaining the microbiological aspects of food and catering product manufacturing production processes, the principles of digestibility and assimilation of nutrients and health-promoting nutrition
A4 Is able to explain the operating principles, advantages and disadvantages of various food processing and packaging methods and equipment, the physical, chemical and biochemical aspects of production processes and the features of technology design and development, emphasizing their potential impact on humans and the environment
A5 Is able to select advanced food quality and safety assurance methods, necessary to manage and improve production processes and to develop health-promoting food and catering products, based on the latest achievements in food science and technology
Technological Analysis:
B1 Is able to analyze and evaluate the applicability and potential for improvement of food raw materials, processing methods, production processes and technological equipment, using knowledge, methods and methodologies of food chemistry, microbiology, process engineering and technology design
B2 Is able to analyze food science, technology and nutrition innovations, and to identify and formulate relevant problems in the food supply chain, solving challenges in the field of food science and technology
Technological Design:
C1 Is able to solve relevant problems in the food supply chain in accordance with the legislative requirements and the healthy nutrition principles, and by applying advanced methods of designing food and catering product technologies and organizing their production
C2 Is able to generate ideas in line with the principles of sustainable food business and to implement food technology design and development projects, assessing the interactions between the various process chains and the link between technological solutions and their social, economic and environmental implications
Research:
D1 Is able to find and analyse relevant scientific and professional literature on the composition and properties of food raw materials and products, production technologies and the specifics of their application in the development and production of health-promoting products by using databases and other sources of information
D2 Is able to select appropriate physical, chemical, microbiological and sensory analytical and mathematical statistical methods to determine the composition, properties, quality and safety parameters of food and catering products and to assess the reliability of data
D3 Is able to carry out scientific research independently in accordance to the defined goal, statistically process, analyse and critically evaluate obtained results, and draw sound conclusions about the composition, properties, quality and safety of food products, as well as provide recommendations for their improvement
Practical Activities:
E1 Is able to work independently with laboratory equipment for research of chemical compounds, materials and biological systems
E2 Is able to independently perform physical, chemical, microbiological and sensory analysis of food products and their raw materials using appropriate methods, laboratory and analytical equipment and tools
E3 Is able to use suitable raw materials and modern equipment developing food and catering products and designing their production technologies
E4 Is able to carry out, organize and manage the food and catering product manufacturing processes in food business enterprises, evaluating the ethical, occupational safety, environmental and commercial aspects of these activities
Personal Skills:
F1 Is able to responsibly plan and organize independent work in compliance with good laboratory and production practices, professional ethics, scientific, technological and engineering activity norms
F2 Is able to work effectively and responsibly in a team in compliance with academic and professional ethics norms, making socially responsible, natural resources and energy preserving, and human health-orientated decisions
F3 Is able to present the results of one's work to food science, technology and engineering, quality and safety and nutrition specialists, and the general public in written and oral forms in the national and at least one foreign language
F4 By advancing the competences of professional activities, is able to continue individual lifelong learning and improve in the fields of food science and technology, responding to the needs and challenges of modern society on a national and international scale
Activities of teaching and learning:
The studies include classroom work (lectures, practical work, laboratory work, consultation seminars, outgoing visits to enterprises, etc.) and individual work for mastering theoretical material, preparation for classroom work, intermediate and final assessments and performing other activities. The studies of each study module are completed by the assessment of the student’s knowledge and skills – an examination or another final assessment; the study programme is completed by the final degree project and its defence.
The study methods of active learning, such as design (programming), design thinking, challenge-based learning, creative workshops, group work, experiential learning, discussion, problem-based learning, reflective learning, idea (mind) mapping, etc. are applied to encourage the active participation and creativity of students in the study process. The achievements are assessed using the traditional assessment methods, such as laboratory examination, assignments, laboratory or project report, as well as other methods: work or competency file (portfolio), problem-solving task, engineering project, reflection on action, self-assessment, etc.
Methods of assessment of learning achievements:
The applied cumulative assessment system of the learning outcomes ensures constant and involving work of students during the entire semester of studies; the final evaluation of the study module consists of the sum of the grades of intermediate assessments and the final assessment multiplied by the weighting coefficients (percentages of components).
The number of intermediate assessments and their expression in percentage are chosen by the study module’s coordinating lecturer. Besides the usual forms of assessment (for example, examination, oral presentation, project report, laboratory examination), an additional form of assessment “Assessment of student activity (level)” may be applied (up to 10% of the final grade) for the assessment of the student’s preparation for case analysis, an active discussion, participation in debates, etc.
Framework:
Study subjects (modules), practical training:
Bachelor’s Degree Final Project, Bioorganic chemistry, Catering technology, Cell and Tissue Biology, Chemical and Instrumental Analysis, Engineering Economics, Engineering Graphics, Food Chemistry and Analysis, Food Microbiology and Hygiene, Food Quality and Safety, Food Sensory Evaluation, Food Technology Design and Production Organization, Food Technologies 1, Food Technologies 2, Fundamentals of Enterprises Accounting and Financial Management, Fundamentals of Enterprises Management, General organic chemistry, Information Technologies 1, Inorganic Chemistry, Introduction to Food Science and Technologies, Marketing, Mathematics 1, Mathematics 2, Microbiology, Nutrition and Metabolism, Packaging Materials and Technologies, Physical and Colloid Chemistry, Physics 1, Principles of Biochemistry, Process Engineering 1, Process Engineering 2, Product Development Project, Professional Internship 1, Professional Internship 2, Sustainable Food Systems, Technology Entrepreneurship, Theory of Probability and Statistics, Toxicology and Human Safety.
Specialisations:
-
Optional courses:
Electives of Philosophy and Sustainable Development 2023:
Media Philosophy, Sustainable Development;
Electives:
Future Food and Technologies, Principles of Molecular Gastronomy;
Foreign Language Electives (Level C1) 2023:
Academic and Technical Communication in English (Level C1), Russian Language (Level C1), German Language (Level C1), French Language (Level C1);
Optional Subjects 2023.
Distinctive features of a study programme:
A graduate has fundamental knowledge of food science, technology, engineering and microbiological analysis, is able to apply the principles of mass and heat exchange, hydro-mechanical and membrane processes in food production, design new products, develop and implement technologies of product production, control production processes, test and evaluate the quality and safety of raw materials and food products as well as perform production control. The graduate has specific knowledge and skills of plant-based food and food of animal origin technologies or technologies of organisation of catering.
Access to professional activity or further study:
Access to professional activity:
The graduate can work at the enterprises of food industry (milk, meat, fruit and vegetable processing plants, industrial bakeries, breweries, confectioneries and sugar refineries), mass catering enterprises (cafes, restaurants and hotels), distribution businesses, and food control institutions as well as perform the activities of an expert-consultant.
Access to further study:
S/he has access to the second cycle studies.
