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Food Sciences
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Summary of the Profile
General Description: Objective(s) of a study programme: To prepare specialists who know how to apply the food (bio)technology model for the creation of safe food with added-value and who are able to practically implement quality and business management knowledge to optimize company management. Learning outcomes: 1.1. To independently and consistently achieve the set goals, to understand the basic ethical provisions. 1.2. To understand the social environment and the principles of teamwork, to be able to manage human resources. 2.1. To be able to apply theoretical and practical knowledge about food technology and biotechnology modelling, production planning and design. 2.2. To be able to use the acquired theoretical knowledge to create new food products that meet the needs of modern society in modern companies. 3.1. To be able to apply in practice the knowledge about the basics of creating successful business and food processing companies, and the organization of their activities. 3.2. Have knowledge of human resource management, planning and psychology. 4.1. Be able to analyze the latest scientific achievements, have knowledge about healthy and dietary nutrition. 4.2. To be able to apply knowledge about the peculiarities of nutrition, its influence on health, in creating prototypes of food production technologies. 5.1. To be able to apply knowledge of quality management, integrating into the market of food raw materials and products. 5.2. Be able to organize and conduct food research. Activities of teaching and learning: Laboratory work, practical sessions, seminars, presentations, case studies, traditional lectures, work in groups or individually, discussions, counseling, creative tasks, brainstorming, mind maps, demonstrations, etc. Methods of student achievement assessment: The achievements of the study results of all subjects are evaluated using a summative assessment, which is used to evaluate the student's achievements in the studies of the subject (module). The cumulative score is part of the summative assessment. The achievement of the results of the interns is
evaluated by evaluating the intern report. The achievements of the results of the entire study program are evaluated by the final thesis, which the student starts preparing from the first year of studies and presents and defends publicly in the thesis defense committee. Framework: Study subjects (modules), practical training: Food Biotechnology; Formation of Toxic Compounds During the Food Processing; Organisation of Food Research, Quality Management and Assurance; Nutrition and Health; Applied Statistics; Functional Food; New Food Products Development, Production Planning, Food Ethics Dietetic Nutrition Peculiarities; Applied Organizational; Psychology; Small Business Management; Food Additives in Innovative Technologies, and etc.; Industrial Practice. Specializations: - Optional courses: Students can choose optional study subjects. Distinctive features of a study programme: The program belongs to the direction of Food studies programs; the structure of the program includes the development, key application (during laboratory work and in-house practice) of the food biotechnology model "higher added-value safe food" based on scientific practice and management throughout the food chain, nutrition and dietetics, quality and business management, and artificial intelligence in determining consumer food choices knowledge of factor analysis. Access to professional activity or further study: Access to professional activity: After completing the master's studies in Food Science, graduates work in food processing companies (as technologists, quality managers) and are able to apply the acquired knowledge of nutrition in the development of new technologies and products; works in laboratories and scientific institutions, is able to organize and carry out research, create, establish and manage food processing entities, organize their activities. Access to further study: The graduates can continue their studies at other universities
