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Food Product Technology

Language of instruction

lithuanian

Qualification degree and (or) qualification to be awarded

Professional Bachelor of Technological Sciences

Place of delivery

Utena, Maironio g. 7, LT-28142

Institution that has carried out assessment

No data

Institution that has performed accreditation, accreditation term

Studijų kokybės vertinimo centras, 7/1/2021

Data provided or updated (date)

3/7/2018

Order on accreditation

SV6-45
More about programme

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Summary of the Profile

General Description:
Objective(s) of a study programme:
To train a highly qualified specialist, a Professional Bachelor of Foodstuff Technology, having sufficient knowledge and competences to evaluate the quality of food industry raw materials, other materials and production, to design a technological process, manage foodstuff manufacturing technological processes, organize a foodstuff company (division) activity and ready for a high-level and complicated professional activity in a constantly changing labour market.
Learning outcomes:
1. Will acquire knowledge of natural, physical and engineering sciences, will know and understand the basic concepts and theoretical foundations of food technology and engineering, and will apply them in making decisions in professional activities.
2. Know and evaluate the functional technological properties and efficiency of food raw materials and food additives.
3. Will select quality raw materials and food additives for the production of food products.
4. Will know the ways of food production, know and connect the knowledge of food technology.
5. Will be able to find the necessary professional information using databases and other sources of scientific and engineering information.
6. Will have laboratory work skills and work skills with used equipment for food quality analysis.
7. Will be able to carry out the necessary experiments, process their data and provide conclusions about nutritional value, quality and safety indicators of products.
8. Will be able to investigate the food industry market.
9. Will be able to plan, manage and evaluate food production processes, apply the principles of work organization in accordance with the principles of law, labor safety and environmental protection, ethics and commerce.
10. Will be able to plan the company's activities and income, manage and control the available material resources.
11. Understand food technology design methodologies and will be able to apply them to the selection and placement of technological equipment according to the flow of technological operations.
12. Will be able to organize the activities of the food production company (unit), to carry out and evaluate the food technological process in accordance with the ethical, legal, environmental, commercial principles of technological work organization.
13. Will be able to assess the business environment and its capabilities, will understand the main aspects of project management and business at the technological level.
14. Will be able to apply knowledge and understanding of food science and technology in the development of new foods and in the implementation of tasks according to specified requirements.
15. Will be able to find, collect, systematize and analyze the latest information in databases and other sources necessary for the production of food products.
16. Will be able to communicate with the engineering and technology community, nutritionists, food safety specialists and the general public, and will appreciate the importance of individual lifelong learning.
17. Will be able to independently study, communicate in native and foreign languages, apply information technologies, team work and professional ethics in analyzing and summarizing performance.
Dairy Products Manufacturing Technology Specialization:
1. Will be able to select suitable raw materials, materials, suitable equipment, production methods and apply them in milk and dairy production technologies.
2. Will be able to organize the primary processing of milk and processes of dairy product production, in accordance with the principles of technological activity.
3. Ensure the safety and quality of dairy products throughout the food chain.
Meat Product Manufacturing Technology Specialization
1. Will be able to select suitable raw materials, materials, suitable equipment, production methods and apply them in the production of meat products.
2. Will be able to organize the meat processing and processing of meat products in accordance with the principles of technological activity.
3. Ensure the safety and quality of meat products throughout the food chain.
Bread and Breadstuff Manufacturing Technology Specialization
1. Will be able to select suitable raw materials, materials, equipment, production methods and apply them in bread and bakery manufacturing technologies.
2. Will be able to organize bread and bakery production processes, in accordance with the principles of technological activities.
3. Ensure the safety and quality of bread and bakery products throughout the food chain.
Activities of teaching and learning:
Innovative teaching and learning methods are applied. Student centered to self-directed work, based on assignments and group work. The program aims at active participation of students in the study process, the aim is to create an active educational environment using various methods: interactive lectures, practical work, discussions, solution of situations, reading and analysis of teaching literature, project preparation, etc.
Methods of assessment of learning achievements:
The study results are assessed at the level of achievement of studies and in the tenth grade of the criteria evaluation system according to the Utena College's study results assessment procedure in 2017, which can be found on web page:https://www.utenos-kolegija.lt/upload/file_manager/Kolegija/Studiju%20rezultatu%20vertinimo%20tvarka_2017-03-21.pdf
The most common form of assessment in the College is an exam or project, depending on the results of the study programme. The final evaluation of a subject is a cumulative score
Framework:
Study subjects (modules), practical training:
General College Study Subjects (15 ECTS):
Philosophy/ Sociology, Professional Language Culture; Professional Foreign Language; Professional Ethics.
Subjects in the Study Field (96 ECTS):
Mathematics; Physics; Inorganical Chemistry; Electrotechnics; Information Technologies and Engineering Computer Graphics; Environmental Protection; Industrial and Civil Safety; Organic Chemistry and Fundamentals of biochemistry;
Microbiology and Sanitary; Chemical Analysis; Physical Chemistry; General Chemical Engineering and
Technology; Fundamentals of Law; Introduction into Entrepreneurship; Economics of Food Processing Company; Food Chemistry and Analysis; General Foodstuff Technology; Management and Assurance of Food Quality.
Practices (33 ECTS)::
Cognitive Practice; Practice in Practice Training Firm; Food Production Process Research; Industrial Technological Practical Professional Activity Practice; Final Practice.
Preparation and assessment of the Final Work (12 ECTS)
Specialisations:
Dairy Products Manufacturing Technology (15 ECTS): Dairy Products Manufacturing Technology; Dairy Products Manufacturing Technological Equipment; Economical Justification of a Technological Process.
Meat Products Manufacturing Technology (15 ECTS): Meat Products Manufacturing Technology; Meat Products Manufacturing Technological Equipment; Economical Justification of a Technological Process.
Bread and Breadstuff Manufacturing Technology (15 ECTS): Bread and Breadstuff Manufacturing Technology; Bread and Breadstuff Manufacturing Technological Equipment; Economical Justification of a Technological Process.
Optional courses:
Alternative Elective Subjects: Philosophy /Sociology.
Optional studies (9 ECTS): any three subjects from the list of freely selective subjects (courses) found at the following link: https://www.utenos-kolegija.lt/upload/file_manager/STUDENTAMS/LPD_2018-2019_Bendras.pdf

Distinctive features of a study programme:
Part of the study program performed in foreign language (English and Russian).
Access to professional activity or further study:
Access to professional activity:
The graduates will be able work in a various branches of foodstuff technology companies; will be able to manage food production process; graduates will be able organize companies or subdivision activity of foodstuff technology.
Access to further study:
Graduates will be able to continue their bachelor's degree studies at a university. After completing supplementary studies or fulfilling other requirements set by the higher education institution, they will have the right to enter the second cycle master studies and the third cycle doctoral studies.