COURSE CURRICULUM

The program develops the ability to apply and integrate core principles of food science and technology to ensure the safe production, preservation, and distribution of healthy food. Students learn to use logical and rational approaches to critically analyse food-related issues, while applying appropriate technologies effectively and recognising their advantages and limitations. The course encourages creative thinking, enabling learners to develop innovative solutions to challenges within the food industry. Strong emphasis is placed on the ability to access, evaluate, and synthesise information from a wide range of sources using modern technologies, as well as communicating findings clearly and professionally to diverse audiences through both oral and written methods. Students are also prepared to recognise and apply international standards and practices, ensuring their work aligns with global expectations and engages with food-related issues on an international scale. Cultural awareness is an important component, helping students understand how cultural diversity influences food preferences, practices, and consumption patterns. The program further promotes self-directed learning and reflective practice, supporting continuous professional development. In addition, students develop the ability to work both independently and collaboratively while demonstrating professional behaviour, preparing them to contribute effectively to the food science and technology field.