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Food Science and Technology
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Summary of the Profile
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.
Description of the study programme: https://admissions.ktu.edu/programme/b-food-science-and-technology/
Learning outcomes:
Knowledge and understanding:
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.
Is able to systematically integrate fundamental knowledge of mathematics, statistics, physics, information technology and engineering for the analysis of food and catering product manufacturing processes, and changes in composition and properties thereof.
Is able to describe structure, properties, functions, processes and research methods of biological systems, necessary to explain microbiological aspects of food and catering product manufacturing production processes, principles of digestibility and assimilation of nutrients and health-promoting nutrition.
Is able to explain operating principles, advantages and disadvantages of various food processing and packaging methods and equipment, physical, chemical and biochemical aspects of production processes and features of technology design and development, emphasizing their potential impact on humans and the environment.
Is able to select advanced food quality and safety assurance methods, necessary to manage and improve production processes and develop health-promoting food and catering products, based on the latest achievements in food science and technology.
Technological analysis:
Is able to evaluate the applicability and potential for improvement of food raw materials, processing methods, production processes and technological equipment, by means of combining knowledge, methods and methodologies of food chemistry, microbiology, process engineering and technology design.
Is able to analyse food science, technology and nutrition innovations, identifying relevant problems in the food supply chain in order to solve challenges in the field of food science and technology.
Technological Design:
Is able to solve relevant problems in the food supply chain in accordance with the legislative requirements and healthy nutrition principles, and by means of applying advanced food and catering product technology design and production organisation methods.
Is able to implement food technology design and development projects by generating ideas in line with the main principles of sustainable food business as well as assessing the interactions between various process chains and links between technological solutions and their social, economic and environmental implications.
Research:
Is able to find and analyse relevant scientific and professional literature in subscribed databases and other sources of information about the composition and properties of food raw materials and products, production technology and the peculiarities of their application in the development and production of health-promoting products.
Is able to select appropriate physical, chemical, microbiological and sensory analytical and mathematical statistical methods, necessary to determine composition, properties, quality and safety parameters of food and catering products and assess the reliability of data.
Is able to carry out scientific research independently in accordance to the defined goal, statistically processing and critically evaluating obtained results, and drawing conclusions about composition, properties, quality and safety of food products, as well as providing recommendations for their improvement.
Practical Activities:
Is able to work independently with laboratory equipment for research of chemical compounds, materials and biological systems.
Is able to independently perform physical, chemical, microbiological and sensory analysis of food products and their raw materials by means of using appropriate methods, laboratory and analytical equipment and tools.
Is able to use suitable raw materials and modern equipment developing food and catering products and designing their production technology.
Is able to carry out, organise 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:
Is able to responsibly plan and organise independent work in compliance with good laboratory and production practices, professional ethics, scientific, technological and engineering activity norms.
Is able to work effectively and responsibly in a team in compliance with academic and professional ethical norms, making socially responsible, natural resources and energy preserving, and human health-orientated decisions.
Is able to present the results of personal 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.
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, 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.
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).
Study subjects (modules):
Information Technologies 1, Inorganic Chemistry, Introduction to Food Science and Technologies, Mathematics 1, Cell and Tissue Biology, General Organic Chemistry, Mathematics 2, Physics 1, Bioorganic chemistry, Chemical and Instrumental Analysis, Microbiology, Physical and Colloid Chemistry, Theory of Probability and Statistics, Food Chemistry and Analysis, Food Microbiology and Hygiene, Food Sensory Evaluation, Principles of Biochemistry, Process Engineering 1, Engineering Graphics, Food Technology 1, Nutrition and Metabolism, Process Engineering 2, Catering Technology, Food Technologies 2, Packaging Materials and Technologies, Food Technology Design and Production Organization, Professional Internship 1, Sustainable Food Systems, Toxicology and Human Safety, Bachelor’s Degree Final Project, Food Quality and Safety, Professional Internship 2.
Electives of Philosophy and Sustainable Development: Media Philosophy, Sustainable Development;
Electives: Engineering Economics, Technology Entrepreneurship, Product Development Project, Principles of Molecular Gastronomy, Marketing, Future Foods and Technologies, Fundamentals of Enterprises Management, Fundamentals of Enterprises Accounting and Financial Management;
Foreign Language Electives (Level C1): Academic and Technical Communication in English (Level C1), Academic and Technical Communication in German (Level C1), Academic and Technical Communication in French (Level C1).
Study programme abstract:
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:
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.
