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The group of study fields: Technological Sciences
Field of study program: Food and Beverage 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.
Full time: price 1680 €
Part time: price 1125 €

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 competences to evaluate the quality of food industry raw materials, other materials and production, to design a technological process, manage foodstuff manufacturing technological processes, organize a foodstuff  company (division) activity and ready for a high-level and complicated professional activity in a constantly changing labour market.

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 manufacture;

3. Know the food products manufacture technology standards, their establishment and approval order;

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 manufacture technological process in  a food industry enterprise or its division;

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
Indutsrial and Civil Safety 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.