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Fermentation Products and Winemaking Technologies
8.181.00.01
Fermentation Products and Winemaking Technologies
– to search information from various sources to solve the problems in the food technology field, particularly in the branch of fermentation products technology and winemaking;
– to think systemically and apply creativity for formation of fundamentally new ideas in the field of food technology;
– to solve problems of synthesis and analysis within systems featuring food technologies;
– to use the means of advanced management for the food enterprises efficient functioning in the domestic and foreign markets;
– to choose methodological methods of creative activity to solve occupational tasks and assess the outcome of creative activity. – ability to create conditions for innovation, investment and of advanced technology transfer to the of food production;
– ability to analyze and evaluate the activities, contributing to the further development of efficient usage of the food enterprises resource;
– ability to create decision making and strategy developing for food enterprises activities, considering human values, social, public and industrial interests;
– ability to carry out research and apply research skills in food technology, fermentation production and winemaking;
– ability to demonstrate understanding of the professional and civil security fundamentals and apply them to professional activities.
Qualification awarded
: Master of Food Techology on Fermentative Production Technology and Winemaking
Entry year: 2018
Program duration: 1,5 years
Number of credits: 90 ECTS credits
Level of qualification according to the National Qualification Framework and the European Qualifications Framework: Second (Master) level, 8-th level of NQF, EHEA second 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: Study Programme Accomplishment and Master’s Thesis Defence
Characteristics of the educational program:
Gained competence: – the achievements of modern scientific principles underlying food technology;
– research methodology, design and modernization of food technologies under the regulations applicable standards and specifications;
– the principles of control in the fermentation production and winemaking;
– the principles of development of new technological processes of fermentation products obtaining and improvement of the available fermentation products technological processes;
– the principles of the fermentation products obtaining management.
– to design, explore and bring to market new products with enhanced nutritional and /or healing properties;– research methodology, design and modernization of food technologies under the regulations applicable standards and specifications;
– the principles of control in the fermentation production and winemaking;
– the principles of development of new technological processes of fermentation products obtaining and improvement of the available fermentation products technological processes;
– the principles of the fermentation products obtaining management.
– to search information from various sources to solve the problems in the food technology field, particularly in the branch of fermentation products technology and winemaking;
– to think systemically and apply creativity for formation of fundamentally new ideas in the field of food technology;
– to solve problems of synthesis and analysis within systems featuring food technologies;
– to use the means of advanced management for the food enterprises efficient functioning in the domestic and foreign markets;
– to choose methodological methods of creative activity to solve occupational tasks and assess the outcome of creative activity. – ability to create conditions for innovation, investment and of advanced technology transfer to the of food production;
– ability to analyze and evaluate the activities, contributing to the further development of efficient usage of the food enterprises resource;
– ability to create decision making and strategy developing for food enterprises activities, considering human values, social, public and industrial interests;
– ability to carry out research and apply research skills in food technology, fermentation production and winemaking;
– ability to demonstrate understanding of the professional and civil security fundamentals and apply them to professional activities.
Mode of study: part
Academic mobility:
Work placement(s):
Programme director: Shevchuk Liliya Ivanivna
Occupational profiles of graduates:
Access to further studies: Education at Ph.D., advanced training programmes
Other program features:
Institute: Institute of Chemistry and Chemical Technologies