Food Technologies
9.181.00.00 Food Technologies
Qualification awarded: Doctor of Philosophy of Food Technology
Entry year: 2022
Mode of study: full
Program duration: 4 years
Institute: Department of Doctoral and Post-graduate studies
Number of credits: 43
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
Characteristics of the educational program: 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.
Програмні результати навчання: 1. To freely present and discuss the results of research, scientific and applied problems in the field of food technologies in national and foreign languages with specialists and non-specialists, to competently reflect the results of research in scientific publications in compliance with the principles of professional ethics and academic integrity.
2. To formulate and test hypotheses; to use appropriate evidence to substantiate conclusions, in particular, the results of theoretical analysis, experimental studies and mathematical and/or computer modeling, available literature data.
3. To use modern tools and technologies for searching, processing and analyzing information on food technology issues, in particular, statistical methods for analyzing data of a large volume and/or complex structure, specialized databases and information systems.
4. To plan, organize and perform experimental and/or theoretical research in the field of food technologies using modern tools and equipment, information technologies and software.
5. To have advanced conceptual and methodological knowledge, demonstrate research skills in the field of food technologies and at the edge of subject areas, sufficient for conducting scientific and applied research with the aim of obtaining new knowledge and/or implementing innovations at the level of modern world achievements of science and technology.
6. To develop and implement scientific and/or innovative engineering projects that provide an opportunity to solve significant scientific and applied problems in the field of food production, taking into account social, economic, environmental and legal aspects.
7. To critically analyze the results of personal research in the field of food technologies and the results of other researchers within the context of the entire complex of significant knowledge regarding the investigated problem, ensure the protection of intellectual property.
8. To develop and teach special disciplines of food technologies in institutions of higher education, provide educational and methodological support for the educational process.
Academic mobility: On the basis of bilateral agreements between Lviv Polytechnic National University and universities of Ukraine/educational institutions of partner countries