BA/BS in Food Quality and Safety

General Description: Objective(s) of a study programme: to train specialists in the field of Food studies who are able to solve the problems of food raw materials and production and process management, quality control, increasing the competitiveness of food industry, implementing sustainable production principles, protecting the environment and human health, implementing the principles of the circular economy. Learning outcomes: Student is able to: • explain the impact of primary production and food handling processes on the quality and safety of food raw materials and products, the environment, and the human; • describe the chemical composition of food raw materials and products, the properties of food components and their interactions, and understands the impact of food quality and nutrition on the quality of human life; • describe the processes of production, processing, spoilage and decomposition of food raw materials and products, to select appropriate methods of their control as well as to explain the impact of these processes on the quality and safety of raw materials and products; • formulate a scientific hypothesis, to select innovative methods of quality assessment of food raw materials and products, to plan and to conduct research, to statistically evaluate, to analyse and to summarize research results required to ensure the quality and safety of food raw materials and products throughout the food management chain; • analyse and to critically evaluate the factors influencing raw material and food management processes, ensuring sustainable production, respecting human health and the environment; • select appropriate raw materials, equipment, tools, processes and methods for handling food raw materials and products; • apply quality management systems to control and to evaluate the quality and safety of food raw materials and products at all stages of primary production and food handling; • communicate and to collaborate in solving food management tasks, to present information in a clear, reasoned manner and to collaborate with specialists in various fields of science; • make decisions independently and/or in a team, to critically evaluate and to apply the knowledge in practice, making decisions that ensure food quality and safety; • think critically, to solve problems, to work independently and in a group, to make responsible decisions and to adapt to a changing environment as well as to understand the need for lifelong learning and career planning. Activities of teaching and learning: Interpretation, presentation of questions and answers, literature analysis, case studies practical and laboratory works, analysis, testing, preparation, and presentation of reports; interpretation, discussion, testing, preparation, and presentation of reports; completion of a group task, etc. Methods of assessment of learning achievements: Written survey, case study evaluation, trial monitoring, report delivery monitoring, evaluation of case studies, discussion of discussions and trials, monitoring of report presentation, etc. Framework: Study subjects (modules), practical training: General microbiology; Mathematics and computer science; Inorganic and analytical chemistry; Professional language; Physical and colloid chemistry; Agricultural systems; Plant food raw materials ; Sustainable food systems; General ecology and environmental protection; Physics; Animal food raw materials; Food chemistry; Functional food; Sensory analysis of food products; Plant physiology; Production of food; Food microbiology and toxicology; Research methodology of raw materials and food; Biologically active nutrients ; Instrumental analysis of food products; Food safety and quality management systems; Coursework (Innovative product development; Information technology in the food sector; Professional internship; Gastronomic science; Storage of food raw materials; Engineering of processing and storage of food raw materials and products; Physiology of human nutrition; Food quality assessment; Biotechnology of food raw materials; Final thesis; Packaging materials and technologies. Specialisations: - Optional courses: Group A (consists of introductory courses to various branches of science and areas) and B courses (comprises the subjects which are chosen freely). Distinctive features of a study programme: The study field programmes are unique because of their interdisciplinarity, covering agronomy and engineering study fields, and trained specialists who acquire competencies important at all stages of the food chain, from growing, preparing, and processing quality raw materials to safe delivery to the consumer. Therefore, employers are interested in ensuring the employment of graduates of these study programmes in their companies Access to professional activity or further study: Access to professional activity: Graduates with a bachelor’s degree in agricultural sciences may work and are working in quality evaluation and management institutions, consulting companies, public institutions and private business; food raw materials processing, food production companies; catering, recreation and other companies providing services (hotels, guest houses, tourism complexes and rural tourism homesteads) as well as to create their own business. Access to further study: Graduates may also continue their studies in master study programmes of agricultural sciences or related fields of study at Lithuanian and foreign universities