MA/MS in Food Technology and Innovation

Objective(s) of a study programme: To develop integrated competencies in food technology design, safety and quality management, consumer-orientated new product development and launching to the market, necessary to design and implement sustainable production processes in food business enterprises applying food technology innovations. Description of the study programme: https://admissions.ktu.edu/programme/m-food-technology-and-innovation/ Learning outcomes: Knowledge and understanding: Is able to reasonably justify the impact of innovative food processing, manufacturing and packaging methods on changes in the composition, nutritional value, quality and safety of food products. Is able to integrate the knowledge of food technology, food law, quality and safety management, assessing the possibilities of developing, designing, implementing and managing sustainable production technology. Is able to assemble knowledge of production processes, hygienic design of food factories, as well as principles and methods of economic project evaluation to solve the design and reconstruction tasks of food business enterprises. Is able associate the knowledge of new product development and launch to the market with the latest achievements and trends in the fields of food science and technology carrying out food innovation development and implementation projects. Technological analysis: Is able to identify and analyse multiple non-standard and undefined food technology, quality and safety management issues throughout the food system. Is able to reasonably justify the importance of social, health, environmental and commercial requirements in carrying out food innovation and sustainable food business development and implementation projects. Is able to critically evaluate food science and technology innovations in order to select appropriate methods and tools to implement solutions of problems in the thematic areas of food technology. Technological Design: Is able to solve multiple non-standard and undefined design and reconstruction problems of food business enterprises. Is able to generate and advance ideas for the development of new food products and the design and implementation of innovative technology by integrating the latest scientific achievements and technological innovations. Is able to make socially responsible, natural resources and energy preserving and consumer health-orientated decisions in developing, designing, advancing and implementing sustainable food technology. Research: Is able to find and analyse scientific and technical literature in subscribed databases and other informational sources that are necessary for conducting applied scientific research and implementing food innovations. Is able to conduct applied scientific research independently, formulating its aim, organising experiments according to the devised plan, statistically processing and critically evaluating the obtained results and presenting reasonable conclusions when solving the tasks of developing, improving and implementing food product and technology innovations. Is able to scientifically substantiate the applicability and compliance of innovative food products and technology with consumer needs, food quality and safety requirements, and the principles of sustainable food production. Practical Activities: Is able to apply appropriate methods, laboratory and technological equipment, and materials in search of advanced ways to solve food chemical composition and nutritional value improvement, quality and safety assurance, new product development and production tasks. Is able to use different fields-related practical skills to solve food product development, technology design, implementation and control tasks throughout the food system. Is able to implement sustainable food production and development, and innovation implementation projects, combining technological and engineering activities, food safety, human nutrition, occupational safety, environmental protection, economic and ethical requirements. 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 communicate in written and oral forms in the national and at least one foreign language to various audiences food technology, quality, safety and innovation issues and advanced solutions thereof by integrating technological progress and scientific research results. Is able to take responsibility for the activities of the interdisciplinary food product and technology development and implementation teams, associating technological solutions with their economic-social consequences and aspects of food business management. By advancing the competences of professional activities, is able to continue individual lifelong learning and improve in the fields of food technology and innovation, 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): Food Law, Food Quality and Safety Management, Innovation Economics, Innovative Food Processing and Packaging Methods, Food Factory Design, Launching of New Products to the Market, New Food Product Development, Research Project and Practice, Master’s Degree Final Project. Electives: Catering Science and Technology, Sugar and Starch Science and Technology, Science and Technology of Oils and Fats, Meat Products Science and Technology, Fruit and Vegetable Science and Technology, Fisheries Science and Technology, Fermentation Science and Technology, Dairy Science and Technology, Cereal and Confectionery Science and Technology. Study programme abstract: A graduate has integrated knowledge and practical skills in the latest food technologies and their design, safety and quality management, product development and launching to the market. The graduate has skills to develop innovative, sustainable and consumer-orientated food products, make strategic and tactical new product marketing decisions, develop, design, implement and manage new technologies, engineering systems and production processes in food enterprises, perform food quality and safety control, lead an interdisciplinary team. Access to professional activity: The graduate can carry out technological, engineering, scientific research, expert and consulting work, to hold leading positions in food enterprises and institutions. Access to further study: S/he has access to the third cycle studies.