The Directorate is an administrative institution in the field of education and its main objective is to improve quality and support progress in education in accordance with law and government policies, best evidence and international standards.
Type of knowledge
The student possesses comprehensive knowledge and understanding of the scientific background of the subjects of food science. The knowledge is based on the latest developments in the field. The student has acquired knowledge by attending courses and carrying out practical exercises and small projects in the field of food science.
Knowledge ability and skills
On completion of the bachelor degree the student should have fulfilled the following criteria:
1. Knowledge and understanding
1.1. The student knows and understands the basic principles of mathematics, physics, chemistry, microbiology, nutrition, engineering, processing and quality assurance that are of relevance to food science.
1.2. The student knows the structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives. The student knows the chemistry of changes occurring during processing, storage and utilization as well as principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients.
1.3. The student knows pathogenic, spoilage and beneficial microorganisms. The student understands the influence of the food system on the growth and survival of microorganisms. The student know how to control micro- organisms in food systems and how to carry out cleaning and sanitation.
1.4. The student knows the characteristics of raw food material. Principles of food preservation including low and high temperatures, water activity, etc. Engineering principles including mass and energy balances, thermo-dynamics, fluid flow, and heat and mass transfer. Principles of food processing techniques, such as freeze drying, high pressure, aseptic processing, extrusion, etc. Packaging materials and methods. Water and waste management.
1.5. The student knows the nutrients and other food components and in which foods they are to be found. What becomes of them and their influence in the human body.
1.6. The student can integrate and apply of food science principles (food chemistry, microbiology, engineering/processing, etc.) for solving problem or carrying out tasks of research and quality assurance. The student has computer and statistical skills.
1.7. The student understands quality assurance. And knows analytical and affective methods of assessing sensory properties of food utilizing statistical methods. The student is aware of current issues in food science and basic food laws and regulations.
2. Practical ability and skills
By the completion of food science program, the student should:
2.1. Understand the chemistry underlying the properties and reactions of various food components. Have sufficient knowledge of food chemistry to control reactions in foods. Understand the major chemical reactions that limit shelf life of foods. Be able to use the laboratory techniques common to basic and applied food chemistry. Understand the principles behind analytical techniques associated with food. Be able to select the appropriate analytical technique when presented with a practical problem. Demonstrate practical proficiency in a food analysis laboratory.
2.2. Identify the important pathogens and spoilage microorganisms in foods
and the conditions under which they will grow. Identify the conditions
under which the important pathogens are commonly inactivated, killed or made harmless in foods. Utilize laboratory techniques to identify microorganisms in foods. Understand the principles involving food preservation via fermentation processes. Understand the role and significance of microbial inactivation, adaptation and environmental factors (i.e., aW, pH, temperature) on growth and response of microorganisms in various environments. Be able to identify the conditions, including sanitation practices, under which the important pathogens and spoilage microorganisms are commonly inactivated, killed or made harmless in foods. Understand the basic principles and practices of cleaning and sanitation in food processing operations.
2.3. Understand the source and variability of raw food material and their impact on food processing operations. Know the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. Understand the principles that make a food product safe for consumption. Understand the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings. Be able to use the mass and energy balances for a given food process. Understand the unit operations required to produce a given food product. Understand the principles and current practices of processing techniques and the effects of processing parameters on product quality. Understand the requirements for water utilization and waste management in food and food processing. Understand the properties and uses of various packaging material. Understand the requirements for water utilization and waste management in food and food processing.
2.4. Understand the positive and negative influence of different food components on the human body. Be able to calculate using food composition databanks the nutritional value and composition of both single food products and whole diets composed of many food products.
2.5. Know how to use computers to solve food science problems. Be able to apply statistical principles to food science applications. Be able to apply the principles of food science to control and assure the quality of food products. Understand the basic principles of sensory analysis. Be aware of current topics of importance to the food industry. Understand government regulations required for the manufacture and sale of food products.
3. Theoretical skill
3.1. The student has an insight into the main scientific principles, definitions and methods of food science.
3.2. The student can independently research scientific and non-scientific information. Competently use library resources.
3.3. The student can analyse and interpret scientific data in graphs, equations and with statistical tests
3.4. The student apply, integrate and incorporate the principles of food science in practical, real-world situations and problems
3.5. The student can organize and carry out a submitted research plan.
4. Communication skills and information literacy
4.1. The student demonstrates oral and written communication skills. This includes such skills as writing technical reports, letters and memos; communicating technical information to a non-technical audience; and making formal and informal presentations.
4.2. The students commits to the highest standards of professional integrity and ethical values. Work and/or interact with individuals from diverse cultures
4.3. The student can define a problem, identify potential causes and possible solutions, and make thoughtful recommendations. Apply critical thinking skills to new situations
4.4. The student has information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.)
4.5. The student has interaction skills (i.e., teamwork, mentoring, leadership, networking, interpersonal skills, etc.). Works effectively with others. Provides leadership in a variety of situations. Deals with individual and/or group conflict.
5. General learning skills
5.1. The student has organizational skills and can manage time effectively, facilitate group projects and handle multiple tasks and pressures
5.2. The student has the skills necessary to continually educate oneself.