Bachelor’s degree programme 6.051701, Food Technology and Engineering

Qualification awarded: 
Bachelor of Food Technology and Engineering
Level of qualification : 
Bachelor
Specific admission requirements: 
None. The enrollment is carried out on the general grounds.
Specific arrangements for recognition of prior learning: 
None
Profile of the programme: 
The students acquire the necessary knowledge for conduct of technological processes of food products obtaining, designing (construction) of technological apparatus for food production, investigation, testing, and wiring of equipment as well as maintenance of apparatus for food production. The specialists in food technology and engineering are able to apply the necessary knowledge in the branch of development of technologies for food products. The areas of their activity are both traditional and modern technologies of high quality food products.
In the course of training, the students master theoretical basics of food technologies, methods of obiological and chemical-technological inspection of row materials, semi-products, and stock-products of food industry. The future specialists are able to design and develop modern technologies of food products with the use of the latest information and software.
The total amount of the curriculum is 240 ECTS-credits, including module of humanities and social subjects — 24 credits, module of natural, fundamental, and general economic subjects — 60 credits, module of professional and practical training — 156 credits.
Key learning outcomes: 

1. Subject area knowledge

  • Basic ideas of the structure, control, and optimization of a technological process; selection and calculation for effective consumption of materials.
  • Principles of development of technological schemes and those of the procedure of work planing, choice of equipment and tools for the process of production.
  • Principles of operation of equipment and automated control systems for technological processes of food industry.
  • Planning the technological process of production.
  • Methods of calculation of storehouses and some kinds of equipment in a bay.
  • Correction of technological conditions and compounding depending on the availability and quality of the row material.
  • Improvement of technological processes.
  • Ensuring high quality of finished products.
  • Principles of calculation of row materials and finished products.
  • Management of the technological process in a bay.
  • Methods of checking the observance of technological conditions and regulations.
  • Development of production forms and records.

2. Cognitive skills

  • Ability to use professional-profiled knowledge and practical skills from fundamental subjects in technological processes of food industry.
  • Ability to apply knowledge and understanding for solving qualitative and quantitative problems.
  • Skills in making changes in range of finished products and in technological conditions.
  • Ability to apply methods of inspection of row materials, intermediate products, and finished products in order to ensure proper quality of them.
  • Skills in conduction of primary accounting documentation.
  • Ability to estimate, interpret, and synthesize information and data from tests in order to ensure proper technological process.
  • Skills in applying scientific knowledge for introduction of progressive technologies into production.
  • Ability to effectively check the execution of technological operations in production.

3. Practical skills

  • Skills in developing and management of technological process of food production.
  • Skills in correcting the technological conditions of production depending on the availability and quality of the row material.
  • Skills in work in a technological laboratory.
  • Skills in introduction of progressive technologies into production.
  • Skills in rational consumption of row materials, equipment, and devices in production.
  • Skills in introduction of requests for proposal for reconstruction of equipment and devices into production.

4. General skills and comprehension

  • Using main achievements of Ukrainian and World cultures, to be able to analyze past and to-day’s heritages of culture, problems and tendencies of the development of Ukraine and World society.
  • Using knowledge of fundamentals of psychology, fundamentals of economic theory, to master means of modern management taking into account the peculiarities of relations between members of working team.
  • Skills of communication, including oral and written communication in Ukrainian and, at least, one of the main European languages.
  • Skills of interaction with other people, skills of working in teams.
  • Ability to apply the obtained knowledge in practice.
  • Ability to self-study and continuing professional development.
  • Skills in organizing own activity and effective time management.
Occupational profiles of graduates with examples: 
Areas of study for the Bachelor’s degree in Food Technology and Engineering are technological processes of food products obtaining, designing (construction) of technological apparatus for food production, investigation, testing, and wiring of equipment and apparatus for food production.

Professional profile:

foreman of a bay (subdivision) in food industry. Participation in development of technological conditions for food production, calculation of row materials consumption, compounding, and yield of finished products.

Professional profile:

process engineer in enterprises of food industry. Development of technologies for food production and procession of agricultural products. Professional profile: laboratory technician (chemical and physical investigations) in enterprises of food industry Checking the quality of row materials, semi-products, and finished products.

Professional profile:

designer technician in enterprises of food industry. Designing new technologies of food production and procession of agricultural products. Choice of certain materials (row materials) depending on the chosen technology, selection of equipment depending on the suggested technology in all stages of the technological process.
Access to further studies: 
The Bachelor of Food Technology and Engineering can continue his/her training in the university in the level of higher education Master/Specialist.
Examination regulations, assessment and grading: 
Provisional regulation on knowledge estimation and recognition of student’s rating in the credite-module system of training.
Graduation requirements: 
Completed training curriculum amounting to 237 credits, successfully defensed Bachelor’s qualification work.
Mode of study: 
Full-time training
Programme director: 
Associate prof. Lubov Ya. Palanytsa, candidate of chemical sciences