Food Technologies
9.181.00.00 Food Technologies
Qualification awarded: Doctor of Philosophy in Food Technologies
Entry year: 2021
Mode of study: full
Program duration: 4 years
Institute: Department of Doctoral and Post-graduate studies
Number of credits: 45 ECTS credits
Level of qualification according to the National Qualification Framework and the European Qualifications Framework: NQF Level 8 (Third cycle of QF-EHEA / EQF Level 8)
Field(s) of study: Production and Technologies
Specific admission requirements: -
Qualification requirements and regulations, including graduation requirements: The applicant must acquire theoretical knowledge, skills, abilities and competencies defined by the standard of higher education of the third (educational and scientific) level, conduct his or her own scientific research in the form of a dissertation, and publish its main scientific results.
Characteristics of the educational program: Subject area: field of knowledge 18 Production and Technologies, specialty 181 Food technologies.
Orientation of the educational and scientific program: theoretical and methodological, scientific and applied foundations of Food Technologies; principles of optimizing technological processes to ensure a high level of quality and safety of food products, environmental safety and resource conservation of production; patterns of innovative development of the theory and practice of food technologies; methodological principles of scientific, scientific and technical as well as research and teaching work.
Gained competence: - scientific principles and development trends of food technology;
- modern analytical and numerical research methods;
- the principles of modeling and optimization of technological processes;
- foreign language necessary for presenting the results of scientific research, conducting professional scientific dialogue;
- philosophical methodology of cognition and psychological and pedagogical aspects of professional and scientific activity.
- ability to identify current scientific problems, determine the goals and objectives of scientific research, to form and critically analyze the information base;
- ability to choose and apply methodology and methods of empirical and theoretical stages of scientific research;
- ability to substantiate research materials and formulate the author's conclusions and suggestions, commercialize the results;
- ability to conduct a scientific conversation and discussion in Ukrainian and foreign languages at an appropriate professional level, to present the results of scientific researches in oral and written form,
- ability to organize and conduct training sessions.
- ability to integrate and apply acquired knowledge from different cross-curricular areas in the process of solving theoretical and applied problems in a specific field of research;
- ability to initiate, justify and manage current innovative projects of an innovative nature;
- ability to independently carry out scientific researches, to communicate in a team and to show leadership abilities when carrying out scientific projects;
- ability to realize and bear personal social and moral responsibility for the scientific results of the research;
- ability to be aware of the lifelong learning necessity in order to deepen acquired and acquire new professional knowledge.
Academic mobility: On the basis of bilateral agreements between Lviv Polytechnic National University and partner universities.
Work placement(s): -
Programme director: Ruslana Kosiv
Occupational profiles of graduates: Positions of research and research and teaching workers in scientific institutions and institutions of higher education, engineering, expert, analytical, etc. positions in research, design and construction institutions and divisions of food industry enterprises.
Other program features: The educational and scientific program covers a wide range of modern innovative vectors of the development of the theory and practice of Food Technologies, in particular, the technologies of fermentation products and winemaking, which forms an updated theoretical and applied base for conducting scientific studies.