Food Technology

FOOD TECHNOLOGY
State code 6531FX004
Faculty Faculty of Agrotechnologies
Study field Technological Sciences
Qualification Professional Bachelor‘s  degree of Technological Sciences
Form and duration of studies Full-time studies, 3 years

Part-time studies 4 years

Credits 180
Study plans Full-time Degree Course 2019-2022

Part-time Degree Course 2019-2022

 

Career Prospects

You will be able to work in the food industry, catering and trade companies, organize food production, efficiently manage the production process, and produce quality products corresponding to the EU legislation.

Our graduates work as technologists, quality managers, supervisors, department managers, production managers, and shift managers in JSC “Žiežmarių mėsinė”, JSC “Daivida”, PLLC “Vilniaus paukštynas”, JSC “Utenos mesa”, JSC “Arvi kalakutai” KŪB, JSC Vilniaus duona, JSC “Gurevita”, JSC “Skanuma”, JSC “Remgas”, JSC “Rimi Lietuva”, JSC “Palink”, JSC “Maxima LT”, JSC “Dzūkija”, PLLC “Vilniaus Pergalė”, etc.

 

Learning Outcomes

You will be able to:

  • communicate with the technology community, nutrition and food safety experts and the public; ·
  • apply communication skills, convey ideas and solutions in the food enterprise; ·
  • work individually and in a team;·
  • present results of experiments or tests and submit findings about the nutritional value, quality and safety; ·
  • find the required professional information in databases and other sources of information;·
  • apply food science and technology innovation in food production, distribution and consumption related activities; ·
  • carry out the required experiments, process data, and justify decisions;·
  • select the appropriate raw and other materials, tools, techniques and apply them in food technology;  ·
  • evaluate safety and quality of the raw and other materials and products used in food technology; ·
  • apply the knowledge of the production, as well as safety and quality requirements for the raw and other materials, and all food groups in technological processes;·
  • implement the production safety and quality requirements for the raw material and food production process in accordance with the self-regulation systems; ·
  • plan, organise, implement and control food technological processes;·
  • select and arrange the technological equipment in accordance with the food technological operation flow and justify the decisions; ·
  • apply food technology design methodologies;·
  • apply food production safety and quality requirements at all stages of food production; ·
  • apply entrepreneurial skills and the basic knowledge of economics in the food enterprise;·
  • carry out the food production in accordance with the ethical, environmental and work safety requirements;
    Bread Baking Technology Specialisation·
  • project, organise and implement independently the technological process of bread baking; ·
  • manage and ensure safety and quality of bread bakery products;
    Meat Product Technology Specialisation·
  • project, organise and implement independently the technological process of meat and meat products;·
  • manage and ensure safety and quality of meat products;
    Catering Enterprise Production Technology Specialisation·
  • project, organise and implement independently the production and service organisation in catering enterprises; ·
  • ensure safety and quality of food production.

 

Full-time studies

Degree Course 2019-2022

1st semester (30 credits)
Compulsory course Credits Evaluation*
Self-Development and Communication 10 E
Chemistry I 10 E
Foodstuffs Technology I 10 E
2nd semester (30 credits)
Compulsory course Credits Evaluation *
Basics of Exact Sciences 10 E
Chemistry II 10 E
Foodstuffs Technology  II 10 E
3rd semester (30 credits)
Compulsory course Credits Evaluation *
Nutrition and Food Chemistry 20 E
Environment Protection and Labour Law 10 E
4th semester (30 credits)
Compulsory course Credits Evaluation *
Food Safety and Quality 10 E
General Technological and Food Quality Professional Practice 10 R
Specialisation course Credits Evaluation *
BREAD BAKING TECHNOLOGY Specialisation
Bread Baking Technologies and Equipment 10 E
MEAT PRODUCT TECHNOLOGY Specialisation
Slaughter and Meat Production Technology and Technological Equipment 10 E
CATERING ENTERPRISE PRODUCTION TECHNOLOGY Specialisation
Catering Enterprise Production Technology and Equipment 10 E
5th semester (30 credits)
Compulsory course Credits Evaluation *
Basics of Entrepreneurship 10 P
Professional Practice of Special Technologies 10 R
Specialisation course Credits Evaluation *
BREAD BAKING TECHNOLOGY Specialisation
Management and Assurance of Bread Product Safety and Quality 10 E
MEAT PRODUCT TECHNOLOGY Specialisation
Management and Assurance of Meat Product Safety and Quality 10 E
CATERING ENTERPRISE PRODUCTION TECHNOLOGY Specialisation
Management and Assurance of Catering Enterprise Production Safety and Quality 10 E
6th semester (30 credits)
Compulsory course Credits Evaluation *
Final Professional Practice 10 R
Final Thesis (project) 10 FTh
Optional course Credits Evaluation *
A list of the proposed modules is separately approved every academic year. 10 E

Optional subjects are freely selectable subjects from the list of predefined subjects.

* E – exam, P – project, R – report, FTh – final thesis

 

Part-time studies

Degree Course 2019-2022

1st semester (20 credits)
Compulsory course Credits Evaluation*
Chemistry I 10 E
Foodstuffs Technology I 10 E
2nd semester (30 credits)
Compulsory course Credits Evaluation *
Self-Development and Communication 10 E
Chemistry II 10 E
Foodstuffs Technology II 10 E
3rd semester (20 credits)
Compulsory course Credits Evaluation *
Basics of Exact Sciences 10 E
Environment Protection and Labour Law 10 E
4th semester (20 credits)
Compulsory course Credits Evaluation *
Nutrition and Food Chemistry 20 E
5th semester (20 credits)
Compulsory course Credits Evaluation *
Food Safety and Quality 10 E
General Technological and Food Quality Professional Practice 10 R
6th semester (20 credits)
Specialisation course Credits Evaluation *
BREAD BAKING TECHNOLOGY Specialisation
Bread Baking Technologies and Equipment 10 E
MEAT PRODUCT TECHNOLOGY Specialisation
Slaughter and Meat Production Technology and Technological Equipment 10 E
CATERING ENTERPRISE PRODUCTION TECHNOLOGY Specialisation
Catering Enterprise Production Technology and Equipment 10 E
Optional course Credits Evaluation *
A list of the proposed modules is separately approved every academic year. 10 E
7th semester (30 credits)
Compulsory course Credits Evaluation *
Basics of Entrepreneurship 10 E
Professional Practice of Special Technologies 10 R
Specialisation course Credits Evaluation *
BREAD BAKING TECHNOLOGY Specialisation
Management and Assurance of Bread Product Safety and Quality 10 E
MEAT PRODUCT TECHNOLOGY Specialisation
Management and Assurance of Meat Product Safety and Quality 10 E
CATERING ENTERPRISE PRODUCTION TECHNOLOGY Specialisation
Management and Assurance of Catering Enterprise Production Safety and Quality 10 E
8th semester (20 credits)
Compulsory course Credits Evaluation *
Professional Practice 10 R
Thesis (Project) 10 FTh

Optional subjects are freely selectable subjects from the list of predefined subjects.

* E – exam, P – project, R – report, FTh – final thesis