The group of study fields:
Technological Sciences
Field of study program:
Food Technology
Code of study program:
6531FX007
Type of study program:
Undergraduate (college) study programme
Cycle of study program:
Professional Bachelor degree programme
Language of study program:
Lithuanian, English
Credits and form of study program:
180 credits. Full-time studies - 3 years, part-time studies - 4 years.
Upon completion of Foodstuff Technology study program, graduates receive Professional Bachelor of Foodstuff Technologies.
The graduates will be able to work in various branches of foodstuff technology companies; will be able to manage food production process; graduates will be able to organize companies or subdivision activity of foodstuff technology.
The objective of Foodstuff Technology study program is to train a highly qualified specialist, a Professional Bachelor of Foodstuff Technology, having sufficient knowledge and
Learning outcomes:
1. Know and assess functional technological characteristics and the use efficiency of raw materials and food additives;
2. Choose top quality raw material and food additives for food products
3. Know the food products
4. Evaluate the quality of the manufactured production;
5. Research the market of food industry;
6. Plan a technological process;
7. Manage and control the present material resources
8. Design of technological equipment selection and layout by technological operations flow;
9. Implement a preventive food safety system;
10. Manage and assess the technological process;
11. Plan business activities and operating income;
12. Analyze and assess milk and dairy products properties;
13. Organize milk primary processing and dairy products manufacture;
14. Ensure the safety of dairy products;
15. Analyze and evaluate the characteristics of the meat;
16. Organize the initial processing of meat and meat products;
17. Ensure the safety of meat products;
18. Analyze and assess bread, pastry, improved products properties;
19. Organize bread and breadstuff manufacturing;
20. Ensure bread and breadstuff safety;
21. Organize food products
22. Assess business environment and own opportunities;
23. Organize and control the management of an enterprise;
24. Be able to find, store, systematize and analyze the most current information needed for the activity of foodstuff production;
25. Be able to express oneself both orally and in writing in his native language as well as some other foreign language.
Students of Foodstuff Technology study program study these subjects:
Full-time studies:
| 1st year |
1 semester | 2 semester | ||
| Subject | Credits | Subject | Credits | |
| Philosophy | 3 | Professional Language Culture | 3 | |
| Professional Foreign Language | 3 | Professional Foreign Language | 3 | |
| Mathematics | 9 | Physics | 6 | |
| Inorganic Chemistry | 6 | Information Technology and Engineering Computer Graphics | 6 | |
| Microbiology and Sanitation | 6 | Organic Chemistry and Fundamentals of Biochemistry | 6 | |
| Fundamentals of Law | 3 | Introduction into Entrepreneurship | 3 | |
| Introduction into Studies | Cognitive Practice | 3 | ||
| 2nd year |
3 semester | 4 semester | ||
| Subject | Credits | Subject | Credits | |
| Electrotechnics | 3 | Environment Protection | 3 | |
| Chemical Analysis | 3 | Industrial and Civil Safety | 3 | |
| Physical Chemistry | 4 | General Chemical Engineering and Technology | 4 | |
| Economy of a Food Production Enterprise | 5 | General Technology of Food Products | 6 | |
| Food Chemistry and Analysis | 5 | Management and Assurance of Food Quality | 5 | |
| Management and Assurance of Food Quality | 4 | Practice of Analysis of Food Production Process | 6 | |
| Practice in a Practical Training Firm | 6 | Optional Subject | 3 | |
| 3rd year |
5 semester | 6 semester | ||
| Subject | Credits | Subject | Credits | |
| Professional Ethics | 3 | Final Practice | 9 | |
| General Technology of Food Products | 6 | Specialization subjects: | ||
| In-site Technological Practice of Professional Activity | 9 | 1 specialization subject | 3 | |
| Specialization subjects: | 2 specialization subject | 3 | ||
| 1 specialization subject | 4 | Optional subject | 3 | |
| 2 specialization subject | 5 | BPreparation and Assessment of the Final Thesis | 12 | |
| Optional Subject | 3 | |||
Part-time studies:
| 1st year |
1 semester | 2 semester | ||
| Subject | Credits | Subject | Credits | |
| Professional Foreign Language | 3 | Professional Foreign Language | 3 | |
| Matematika | 5 | Mathematics | 4 | |
| Inorganic Chemistry | 6 | Physics | 6 | |
| Microbiology and Sanitation | 6 | Information Technology and Engineering Computer Graphics | 6 | |
| Cognitive Practice | 3 | Fundamentals of Law | 3 | |
| Introduction into Studies | ||||
| 2nd year |
3 semester | 4 semester | ||
| Subject | Credits | Subject | Credits | |
| Electrotechnics | 3 | Chemical Analysis | 3 | |
| 3 | Physical Chemistry | 4 | ||
| Organic Chemistry and Fundamentals of Biochemistry | 6 | General Technology of Food Products | 6 | |
| Introduction into Entrepreneurship | 3 | Practice in a Practical Training Firm | 6 | |
| Economy of a Food Production Enterprise | 5 | Optional Subject | 3 | |
| Optional Subject | 3 | |||
| 3rd year |
5 semester | 6 semester | ||
| Subject | Credits | Subject | Credits | |
| Philosophy | 3 | Professional Language Culture | 3 | |
| Professional Ethics | 3 | Environment Protection | 3 | |
| General Chemical Engineering and Technology | 4 | Food Chemistry and Analysis | 5 | |
| General Technology of Food Products | 6 | In-site Technological Practice of Professional Activity | 9 | |
| Practice of Analysis of Food Production Process | 6 | Optional Subject | 3 | |
| 4th year |
7 semester | 8 semester | ||
| Subject | Credits | Subject | Credits | |
| Management and Assurance of Food Quality | 9 | Final Practice | 9 | |
| Specialization subjects: | Preparation and Assessment of the Final Thesis | 12 | ||
| 1 specialization subject | 7 | |||
| 2 specialization subject | 5 | |||
| 3 specialization subject | 3 | |||
Freely chosen subjects are selected from the List of Freely Chosen Subjects and their descriptions.