Fermentation Products and Winemaking Technologies

8.181.00.01 Fermentation Products and Winemaking Technologies
Qualification awarded: Master of Food Techology on Fermentative Production Technology and Winemaking
Entry year: 2022
Mode of study: full
Program duration: 1,5 years
Institute: Institute of Chemistry and Chemical Technologies
Number of credits: 90 ECTS credits
Level of qualification according to the National Qualification Framework and the European Qualifications Framework: NQF Level 7 (Second cycle of QF-EHEA / EQF Level 7)
Field(s) of study: Production and Technologies
Qualification requirements and regulations, including graduation requirements: Study Programme Accomplishment and Master’s Thesis Defence
Програмні результати навчання: 1. Search, systematize and analyze scientific and technical information from various sources to solve professional and scientific tasks in the field of food technology. 2. Make effective decisions, evaluate and compare alternatives in the field of food technology, including in uncertain situations and in the presence of risks, as well as in interdisciplinary contexts. 3. Apply special equipment, modern methods and tools, including mathematical and computer modeling to solve complex problems in food technology. 4. Apply statistical methods of processing experimental data in the field of food technologies, use specialized software for processing experimental data. 5. To choose and introduce effective technologies, equipment and rational methods of production management into practical production activities, taking into account global trends in the development of food technologies. 6. Develop and implement short- and long-term development programs for industry enterprises, analyze and evaluate their effectiveness, environmental and social consequences. 7. To have specialized conceptual knowledge, including modern scientific achievements in the field of food technology, to clearly and unambiguously convey one's own knowledge, conclusions and arguments to specialists and non-specialists. 8. Protect intellectual property in the field of food technologies, perform relevant patent research, prepare documents for obtaining patents for inventions and useful models. 9. Fluency in national and foreign languages ??to discuss professional activities, research results and innovations in the field of food technology. 10. Plan and carry out scientific research in the field of food technologies, analyze their results, argue the conclusions. 11. Assess and eliminate risks and uncertainties when making technological and organizational decisions in production conditions to ensure the quality and safety of food products. 12. To combine theory and practice, as well as to make decisions and develop a strategy for the development of fermentation industries and winemaking, taking into account universal human values, public, state and industrial interests. 13. Use knowledge of professional and civil safety for the effective functioning of food enterprises. 14. To systematically think and apply creative abilities to the formation of fundamentally new ideas in the technologies of fermentation products and winemaking. 15. Apply knowledge of microbiological principles to develop modern technologies of fermentation and winemaking products. 16. Apply acquired knowledge and understanding to formulate and solve tasks and problems of development of technologies of baker's yeast, microbial biomass and functional drinks. 1. The ability to use the terminology of the chosen profession in professional activities. 2. Ability to use modern communication methods for effective communication at a professional level 1. Ability to adapt to new situations and evaluate the results of teams and teams. 2. Ability to continue learning with a high degree of autonomy.
Academic mobility: It is implemented on the basis of cooperation agreements between Lviv Polytechnic National University and higher education institutions of Ukraine.
Programme director: Blishch Roksolana Oleksandrivna
Access to further studies: Obtaining third (educational and scientific / educational and creative) level