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The European Qualifications Framework (EQF) is a translation tool that helps communication and comparison between qualifications systems in Europe. Its eight common European reference levels are described in terms of learning outcomes: knowledge, skills and competences. This allows any national qualifications systems, national qualifications frameworks (NQFs) and qualifications in Europe to relate to the EQF levels. Learners, graduates, providers and employers can use these levels to understand and compare qualifications awarded in different countries and by different education and training systems.

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Qualifications that are part of national qualifications framework are listed on this page. You can scroll down to find all information. Filter by Subject Field, EQF level and Location and you will find more detailed information on qualifications, and a link to the national database. The qualifications are part of national qualifications frameworks that have formally referenced to the EQF

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Search found 48 items
  1. Academic bachelor's degree in food production and nutrition (no legal status)

    Students will be able to: (general competences) demonstrate basic knowledge of natural science and biotechnology, work in an interdisciplinary team, demonstrate mastery of specialist knowledge acquired through the study of theoretical and practical cases, coherently apply acquired knowledge in practice, transfer, critically assess and apply theoretical and practical knowledge in practice and address problems, above all by seeking out new sources of knowledge, through interdisciplinary work and through the application of scientific methods, accept new developments, address problems and make decisions in practice, communicate in an open manner and demonstrate proficiency in the use of information technology, demonstrate functional literacy within their field of expertise, pursue lifelong learning, demonstrate independence and self-criticism, show professional ethical responsibility, (subject-specific competences) think scientifically, demonstrate mastery of the theoretical and practical knowledge from the general fields of mathematics and applied statistics, physics, chemistry with the basics of physical chemistry, biochemistry, biology, microbiology, food analysis, informatics, human anatomy and physiology, nutrition, demonstrate mastery of theoretical and practical knowledge from specific food technology fields: food chemistry, process engineering, food microbiology, sensory analysis, ingredients for the food industry and food production technologies, preservation and storage methods, quality control methods an ...

    Category: Qualifications Location: Slovenia
  2. Bachelor of Engineering in Food Science (LLU)

    - to acquire fundamentals of chemistry, mathematics, physics and biology to ensure the understanding of modern Food science; - to acquire theoretical courses of Food science connected with agricultural raw material processing branches; - to acquire economical basis and marketing of new food products production; - to acquire fundamentals of research work; - to acquire food products physically-chemical and sensory evaluation methods; - to summarize and analyze results of independent investigation in Bachelor’s Thesis. ...

    Awarding body- Latvia University of Life Sciences and Technologies (till October 2017 Latvia University of...

    Category: Qualifications Location: Latvia
  3. Engineer of Food and Beverage Technology (LLU)

    To acquire fundamentals of chemistry, mathematics and physics for providing understanding of engineering processes in food industry; - to acquire engineering courses for loading of equipment using in food industry; - to acquire different technologies of food production and quality management; - to acquire basics of economics and entrepreneurship in food industry; - obtained practical skills during studies and practical training to apply in diploma project elaborating food processing enterprise project. ...

    Awarding body- Latvia University of Life Sciences and Technologies (till October 2017 Latvia University of...

    Category: Qualifications Location: Latvia
  4. Bachelor's Degree in Food Technology. Department of Food Technology. School of Agriculture Technology and Food and Nutrition Technology. Technological Educational Institute of Ionian Islands.

    KnowledgeUpon completion of studies, the graduate will obtain the necessary scientific knowledge, competences and skills to be able to handle qualitative and effectively the following subjects:• Consulting services and integrated production management of organic products.• Design and implementation of quality assurance systems in food production (ISO 22000) in compliance with the national and European legislation.• Design and implementation of quality assurance systems in environmental management (ISO 14000, EMAS, Agro 2-1/2-2) in compliance with the national and European legislation.• Acting as supervisor, auditor or inspector as defined in the standards or normative documents.• Assessment - evaluation of the processes of food production using techniques such as the Risk Analysis and Critical Control Points (HACCP) to ensure the production of safe and quality food.• Acting as agricultural advisor.• Develop and implement land management plans.• Development and application of fertilizer plans.• Develop and implement plans PPP.• Packaging and marketing of all kinds of agricultural products of vegetable or animal origin.• Staffing control laboratories and food industries to produce high quality and biological value of food.• Take up senior staff and technical support to companies primary sector (nurseries, greenhouses, livestock breeding units) provided by legislations in force each time for the operation of these companies.• Take up senior staff and technical support to food businesses and the control and handlin ...

    Awarding bodyTechnological Educational Institute of Ionian Islands

    Category: Qualifications Location: Greece
  5. Bachelor Degree in Oenology. Department of Oenology and Beverage Technology. Faculty of Agriculture, Food and Nutrition Technology. Technological Educational Institute of Eastern Macedonia and Thrace.

    Graduates of the Oenology and Beverage Technology Department of the School of Agricultural Technology, based on their specialized scientific and technological knowledge, are active independently or in collaboration with other scientists in the study, research and application of technology and biotechnology in modern and specific fields of oenology and beverage technology and the process of preservation, processing and quality control, the establishment of workshops, the utilization of by-products and the biological treatment of waste and other activities. Upon completion of their studies, graduates of the Department acquire the necessary scientific and technological knowledge, abilities and skills to operate as Oenologists and Beverage Technologists, particularly in the following areas:Production, processing, quality assurance, quality and fitness certification and quality control of wine products, beverages and water.Packaging, storage, preservation, distribution and marketing of wines, beverages and water.Organization of wine businesses, and brewery and distillery businesses.Establishment and operation of wine and spirits tasting workshops, of beverage analysis laboratories and test laboratories for wine waste and water.Design and implementation of research and development programs, and preparation of feasibility studies in the fields of oenology, beverage technology and water.Technical support of issues related to environmental and legal obligations of wine and beverage businesses at national and internation ...

    Awarding bodyTechnological Educational Institute of Eastern Macedonia and Thrace

    Category: Qualifications Location: Greece
  6. Bachelor's degree in Food Technology. Department of Food Technology. Faculty of Agricultural Τechnology. Technological Educational Institute of Thessaly.

    The learners shall be capable following the completion of their studies a) of having analytical knowledge about the subject of their studies, understand the principles of the subject of Food Technologist, delve into, expand, and increase their acquired knowledge, while understanding the evolutionary dynamics of the field, and b) analyse and adjust the knowledge acquired, in order to implement them in various issues of their scientific field, properly apply the tools and techniques concerning the management of basic issues, resolve composite and/or new problems, and communicate with specialized and unspecialized groups and with the public, with the purpose of conveying information, ideas, problems, and solutions over specific issues, and finally, c) design, manage, and implement research work, take decisions, evaluate them, and undertake the responsibility in modern professional and business environments, which are constantly changing and evolving, while being capable of undertaking, within specific contexts, the responsibility for developing knowledge, skills, and competences of individuals and groups. ...

    Awarding bodyTechnological Educational Institute of Thessaly

    Category: Qualifications Location: Greece
  7. Bachelor's Degree in Nutrition and Dietetics. Department of Nutrition and Dietetics. Faculty of Agricultural Technology. Technological Educational institute of Thessaly.

    The learners shall be capable following the completion of their studies a) of having analytical knowledge about the subject of their studies, understand the principles of the subject of Dietician and Nutritionist, delve into, expand, and increase their acquired knowledge, while understanding the evolutionary dynamics of the field, and b) analyse and adjust the knowledge acquired, in order to implement them in various issues of their scientific field, properly apply the tools and techniques concerning the management of basic issues, resolve composite and/or new problems, and communicate with specialized and unspecialized groups and with the public, with the purpose of conveying information, ideas, problems, and solutions over specific issues, and finally, c) design, manage, and implement research work, take decisions, evaluate them, and undertake the responsibility in modern professional and business environments, which are constantly changing and evolving, while being capable of undertaking, within specific contexts, the responsibility for developing knowledge, skills, and competences of individuals and groups. ...

    Awarding bodyTechnological Educational Institute of Thessaly

    Category: Qualifications Location: Greece
  8. Bachelor's Degree in Food and Nutrition Sciences. Department of Food and Nutrition Science. Faculty of Environment. University of the Aegean.

    The graduates of the Department of Food and Nutritional Sciences: - know at a theoretical and practical level the basic principles of the scientific fields of Chemistry and Food Analysis, of Food Safety and Microbiology, of Food Processing, and of Food Applied Science; - understand the chemical processes defining the properties and the interactions between the various ingredients of food, the basic chemical and biochemical reactions limiting the life span of food, and the principles governing the analytical techniques related to food analysis; - understand the conditions where pathogenic microorganisms found in food grow, along with the principles governing the preservation of food through fermentation processes; - understand the requirements for the use of water and the management of wastes during food processing; - are capable of using analytical instruments and apply laboratory techniques for the chemical, biochemical, and microbiological analysis of foods; - apply hygiene principles and practices during the processing of food, under which the pathogen microorganisms found in food are deactivated, eliminated or become harmless to humans; - select suitable packaging materials, based on their properties and use; - check, guarantee, and certify the quality of foods. At a wider level, the graduates of the Department hold the knowledge, the skills, and the competences required for the conversion of unprocessed raw materials to attractive, safe, and tasty foods and beverages. ...

    Awarding bodyUniversity of the Aegean

    Category: Qualifications Location: Greece
  9. Bachelor's Degree in Agronomy- Specialization in Food Science and Human Nutrition. Department of Food Science and Human Nutrition. Faculty of Food, Biotechnology and Development. Agricultural University of Athens.

    Knowledge: The learner is taught the principles, methods, techniques, and systems consisting the background of the various agronomy cognitive subjects and delves into the specifications and the applications of procedures for the evaluation of natural raw materials used for the production of safe food of verified nutritional value, which meet the nutritional needs of modern man. Skills: Deals with scientific and technological issues in the field of foods and with regard to their nutritional value. Competences: Designs, implements, manages, and undertakes the technical responsibility in issues of science and food technology. ...

    Awarding bodyAgricultural University of Athens

    Category: Qualifications Location: Greece
  10. Bachelor's Degree in Food Technology. Department of Food Technology. Faculty of Agricultural Technology and Food Technology and Nutrition. Alexander Technological Educational Institute of Thessaloniki.

    KNOWLEDGE: The graduate Food Technologist must be aware of the chemical structure and properties of food and of their components, the action of pathogenic microorganisms, the methods for analysing food, the principles and conditions for the same management of food, the processes and the devices for producing food, and the principles of operation thereof, the basic health and safety principles for food processing units, the principles and methods for the organoleptic analysis and certification of food quality. SKILLS: The graduate Food Technologist must be able to understand and know how to use laboratory techniques for analysing food, identify the action of pathogenic microorganisms, the processes taking place during processing or preservation, while being able to apply statistical techniques in the quality control of food, and acquire extensive practical experience on basic and modern food analysis and quality. COMPETENCES: The graduate Food Technologist must be able to put the principles of food technology in practice, have an analytical competence, identify the sources of problems in foods and in the productive procedure, and compose the suitable solutions, while being able to assume the responsibility for establishing analytical laboratories and quality protocols, having moral and professional integrity, being able to work in teams, refer to literature to seek information, issue scientific and technical studies, have IT skills and skills for written communication, while having a sufficient level of knowle ...

    Awarding bodyAlexander Technological Educational Institute of Thessaloniki

    Category: Qualifications Location: Greece

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