Upon successful completion of this programme, the enrolled students will be gaining the following knowledge, skills and competences ;
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1-
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To be able to understand the basics of the profession
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2-
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To be able to understand the features Foods harvesting, processing, packaging, storage and sale of importance
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To be able to use machinery, equipment and machinery for Food industry
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To be able to have knowledge about the food production techniques and new technologies
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To be able to make and interpret rheological and sensory properties related to food quality assurance and control based on HACCP and other quality control, quality assurance systems and additives all of the physical, chemical, technological and microbiological analyzes
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6-
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To be able to learn national and international standards related to food codex and acquire information
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To be able to develope professional research capabilities
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To be able to use the methods of research presentations, lab reports, project preparation and pilot production to make
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To be able to develope and professionally mastered a foreign language, management and organizational skills
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To be able to learn environment, food, agriculture, environmental protection and awareness, including awareness of the interaction of vaccination
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To be able to develope creativity skills
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To be able to have Independent study decision making, disciplinary and multi-disciplinary team work ability, professional ethics, values and the quality and safety-conscious
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To be able to adopt the importance of lifelong learning, science, technology and contemporary issues developing self-monitoring developments in
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14-
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To be able to use foods into the basic operations and basic calculations Understanding the level of production processes, flow charts, and food
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15-
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To be able to understand Food chemistry, food chemistry, nutrition practices laboratories
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16-
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To be able to learn meat, milk, butter, fermentation, alcoholic and non-alcoholic beverages, frozen food, canned food, fruits and vegetables, grain products, production, packaging, distribution, storage, food quality, food safety, microbiological
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