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Food Technologies
6.181.00
Food Technologies
– ability to apply mathematical methods for simulation of food production processes;
– ability to design and introduce progressive technologies into production;
– ability to solve the tasks, contributing to efficient energy and raw materials usage in food technology;
– ability to solve typical tasks problems in realm of food technology, presupposed identification and information usage for decision making. – ability of solving the range of tasks contributing to the further development of efficient use of energy and raw materials in food technology;
– ability to evaluate on the basis of comprehensive analysis of all parameters of available technology and to form requirements for prospective technology’s development of food production processes;
– ability to be liable for the work. make independent decision, achieve the objectives, adhering to the professional ethics requirements;
– ability to improve the results of their own educational and professional activities and performance of other the ability to improve own educational results and professional activities and performance of others;
– ability to continue learning with some level of autonomy.
Qualification awarded
: Bachelor in food industry technologies
Entry year: 2016
Program duration: 4 years
Number of credits: 240 ECTS credits
Level of qualification according to the National Qualification Framework and the European Qualifications Framework: First (Bachelor) level, 7-th level of NQF, EHEA first Cycle
Field(s) of study: Production and Technologies
Specific admission requirements:
Specific arrangements for recognition of prior learning:
Qualification requirements and regulations, including graduation requirements:
Characteristics of the educational program:
Gained competence: – of branches of mathematics, physics, organic, analytical, physical and colloid chemistry, biochemistry, microbiology technology to the extent necessary for the fundamental level development of general and vocational subjects;
– of the theoretical foundations of food technology and methods of quality control and food safety;
– of the principles of product consumption rates calculating of raw materials, fuel and energy in food technology;
– of principles of technological processes of food production;
– of principles of selection, equipment layout and design of food production;
– of principles of technological processes development and improvement of current technological processes of food production.
– ability to apply the occupational knowledge and practical skills for efficient maintenance of food production processes;– of the theoretical foundations of food technology and methods of quality control and food safety;
– of the principles of product consumption rates calculating of raw materials, fuel and energy in food technology;
– of principles of technological processes of food production;
– of principles of selection, equipment layout and design of food production;
– of principles of technological processes development and improvement of current technological processes of food production.
– ability to apply mathematical methods for simulation of food production processes;
– ability to design and introduce progressive technologies into production;
– ability to solve the tasks, contributing to efficient energy and raw materials usage in food technology;
– ability to solve typical tasks problems in realm of food technology, presupposed identification and information usage for decision making. – ability of solving the range of tasks contributing to the further development of efficient use of energy and raw materials in food technology;
– ability to evaluate on the basis of comprehensive analysis of all parameters of available technology and to form requirements for prospective technology’s development of food production processes;
– ability to be liable for the work. make independent decision, achieve the objectives, adhering to the professional ethics requirements;
– ability to improve the results of their own educational and professional activities and performance of other the ability to improve own educational results and professional activities and performance of others;
– ability to continue learning with some level of autonomy.
Mode of study: part
Academic mobility:
Work placement(s):
Programme director: Associated Professor Liubov Palianytsia
Occupational profiles of graduates:
Access to further studies:
Other program features:
Institute: Institute of Chemistry and Chemical Technologies