Fermentation Products and Winemaking Technologies

8.181.00.01 Fermentation Products and Winemaking Technologies
Qualification awarded: Master in Food Techology
Entry year: 2021
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
Gained competence: - have specialized conceptual knowledge, including modern scientific achievements in the field of food technology, clearly and unambiguously communicate their own knowledge, conclusions and arguments to specialists and non-specialists - fluent in state and foreign languages to discuss professional activities, research results and innovations in the field of food technology - plan and carry out scientific research in the field of food technologies, analyze their results, argue the conclusions - use knowledge of professional and civil safety for effective functioning of food enterprises.
- search, systematize and analyze scientific and technical information from various sources to solve professional and scientific problems in the field of food technology - 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 - use special equipment, modern methods and tools, including mathematical and computer modeling to solve complex problems in food technology - apply statistical methods of experimental data processing in the field of food technology, use specialized software for experimental data processing - select and implement in practical production activities effective technologies, equipment and rational methods of production management, taking into account global trends in food technology - develop and implement programs for the development of enterprises in the industry in the short and long term, analyze and evaluate their effectiveness, environmental and social consequences - protect intellectual property in the field of food technology, perform appropriate patent research, prepare documents for patents for inventions and utility models - plan and perform research in the field of food technology, analyze their results, argue conclusions - assess and eliminate risks and uncertainties when making technological and organizational decisions in production conditions for. ensuring the quality and safety of food - combine theory and practice, as well as to make decisions and develop a strategy for the development of fermentation and winemaking, taking into account universal values, social, state and industrial interests - systematically think and apply creative abilities to the formation of fundamentally new ideas in the technology of fermentation products and winemaking - apply knowledge of microbiological principles for the development of modern technologies for fermentation and winemaking - apply the acquired knowledge and understanding to formulate and solve problems and problems of development of technologies of baker's yeast, microbial biomass and functional drinks.
- the ability to use the terminology of the chosen profession in professional activities - the ability to use modern communication methods for effective communication at a professional level.
Access to further studies: Obtaining third (educational and scientific / educational and creative) level