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Qualification: Food production and nutrition engineer (no legal status)

Food production and nutrition engineer (no legal status)

Qualification Information

Students will be able to:

(general competences)

  • act in a moral and ethical manner – i.e. show honesty, accuracy and conscientiousness at work,
  • participate in the development of the profession and take the initiative to introduce new developments into the profession,
  • manage, plan, organise and supervise technological and production units,
  • organise and manage work processes in cooperation with professionals in the field of environmental maintenance and protection,
  • use a foreign language to keep abreast of technical developments abroad and to communicate with professional terminology,
  • use selected statistical methods for data processing,
  • apply knowledge from the fields of economics, organisation and business management and marketing in food production and nutrition,
  • communicate and reach agreements regarding business matters,
  • develop and strengthen the aesthetic appearance of products,
  • make autonomous decisions in business and professional matters and resolve specific professional problems,

(vocationally specific competences)

  • work in the field of food technology and nutrition, acquire knowledge in the food quality field and specialise in an individual field,
  • manage technological processes and organise the preparation of safe and healthy food,
  • autonomously decide on the selection and use of raw materials and materials in production,
  • ensure the quality of production processes and products in the food industry and the organisation of nutrition,
  • participate in improving the eating habits of various groups of the population,
  • carry out technological and economic analysis of production and technological parameters,
  • directly apply their theoretical knowledge from specialised fields of food technology, nutrition and food safety in practice by addressing practical cases in the working environment,
  • participate in decision-making and the selection and use of suitable methods to ensure the suitable composition and quality of food products and food,
  • participate in decision-making and the selection and use of raw materials in food production and food preparation.

Reference Data

EQF Level:
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Further info: 

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Higher Vocational Colleges

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Students' knowledge is assessed by means of practical exercises and seminar papers, and also via products, projects, performances, services, etc. and by examinations. Examination performance is graded as follows: 10 (excellent); 9 (very good: above-average knowledge but with some mistakes); 8 (very good: solid results); 7 (good); 6 (adequate: knowledge satisfies minimum criteria); 5–1 (inadequate). In order to pass an examination, a candidate must achieve a grade between adequate (6) and excellent (10). 

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In order to complete the programme, students must complete all course units (examinations, practical classes, seminar assignments, etc.), as follows: all compulsory modules/subjects, for a total of 54 credits, one elective module/subject consisting of 20 credits, elective modules/subject consisting of 10 credits, a freely elective subject consisting of 5 credits, practical training consisting of 26 credits and a diploma examination (worth 5 credits).

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  • Matura or vocational matura (previously school-leaving examination); or
  • master craftsman/foreman/shop manager examination, three years' work experience and test in general education subjects at the level required for the vocational matura in secondary vocational education.
NQF Level: 
6
Access requirements: 
  • Matura or vocational matura (previously school-leaving examination); or
  • master craftsman/foreman/shop manager examination, three years' work experience and test in general education subjects at the level required for the vocational matura in secondary vocational education.
Ways to acquire: 

In order to complete the programme, students must complete all course units (examinations, practical classes, seminar assignments, etc.), as follows: all compulsory modules/subjects, for a total of 54 credits, one elective module/subject consisting of 20 credits, elective modules/subject consisting of 10 credits, a freely elective subject consisting of 5 credits, practical training consisting of 26 credits and a diploma examination (worth 5 credits).