Food Technology Engineer

2. LEARNING OUTCOMES

2.1 Overall learning outcomes

• Planning, organizing, and monitoring the work within the food processing plants – production technologist
• Working in the laboratories for food analysis as a professional associate
• Working at the scientific and research institutes as a professional associate
• Planning and controlling of raw materials and final products as a quality control technologist

* Monitoring in the food industry factories pertains to small industrial plants

* NOTE: The learning outcomes should be further divided into categories of knowledge, skills and competencies.

2.2 Learning outcomes

Groups of learning outcomes; Minimal ECTS; List of learning outcomes

• Unit 1. Fundamental disciplines, minimum 50 ECTS
  • Solving of tasks and problems in the field of mathematics, computing operations, algebra, differential equations, probability and statistics (including the modelling and practical designing of experiments)
  • Interpreting and performing critical analysis of the basic physical phenomenon and laws in the field of mechanics, electricity and magnetism, nuclear physics and the basics of quantum mechanics
  • Solving tasks and problems in the general, inorganic, organic, physical and analytical chemistry
  • Providing critical explanations of the functioning of the cell and its organelles, being able to discuss the genetic laws and tendencies in genetic research
  • Presentation and explanation of biochemical processes with practical execution of basic biochemical laboratory tests
  • Effective use of standard IT equipment, commercially available general use software and a limited number of specific software packages
  • Speak, read, and write in foreign language at least at an intermediate level
  • Prepare and execute written and oral-visual presentations
• Unit 2. Food chemistry and analysis, including nutrition basics, minimum 15 ECTS
  • Sampling and executing of basic laboratory and instrumental methods for food analysis in accordance with predetermined protocols
  • Critically analyse chemisms and mechanisms, chemical, biochemical and physical transformations of ingredients of food during the production of food
  • Analyse with arguments the functional and nutritional properties of the most important groups of ingredients in food
  • Determine the physical properties of food and analyse the samples and processes which form a base for their different levels of expression
  • Classify and functionally analyse the most important groups of food additives
• Unit 3. Microbiology and food safety, minimum 10 ECTS
  • Sampling, isolating, and identifying the microbiological cultures significant for food processing technologies and microbiological spoilage of food through the application of knowledge in the field of general and industrial microbiology
  • Draft a programme for maintenance of adequate hygiene of a model and real plant within the food industry
  • Functionally differentiate between the elements of GMP and GHP
  • Design the elements of the HACCP plan for a model and real plant within the food industry
  • Determine the causes and consequences of the most frequent food poisoning
• Unit 4. Environment protection, minimum 5 ECTS
  • Categorise the air, water, and soil pollution originating from the food industry
  • Identify and characterise the most frequent pollutants originating from food industry
  • Elementary designing of the environmental protection system and a system for waste management through the implementation of various models of food industry plants
• Unit 5. Food engineering and technology, minimum 50 ECTS
  • Critically analyse technological quality parameters of the basic raw materials in the food processing industry
  • Explain and present the most important transformation processes in food production through the use of flow charts
  • Analyse the structure and the basic elements of the process equipment and control in the various food industry plants and practically demonstrate the measuring, recording, processing and interpreting of data obtained through measuring
  • Classify, functionally differentiate and perform process analysis of the preservation technology and techniques (including: cooling, freezing, thermal processing, dehydration, radiation and chemical protection)
  • Analyse the ways of packing of food products, elements of their labelling and the interaction of the packaging materials with the food
  • Model the storing conditions for various groups of food products
  • Calculate, solve problems, and perform simulations and modelling in the field of process engineering
  • Create conceptual designs of model plants in the food processing industry with necessary energetic and installation environments
• Unit 6. Economics and management, minimum 5 ECTS
  • Calculate and interpret the microeconomic indicators in food processing industry
  • Make the production cost calculations for the most important food products
  • Model the management systems in the food processing industry through the use of organisation schematics and charts
  • Perform critical analysis of the mechanisms and factors existing at the food products market
• Unit 7. Professional practise and student’s project (final paper/project), minimum 10 ECTS
  • Perform critical analysis of the production organisation and the technological flow in specific production conditions (practical work may be performed in other systems (laboratories, institutions, catering industry, etc.)
  • Perform functional analysis and selection of the literature and sources, use scientific methods in the processing of obtained research results with written and oral-visual presentation of the project.