PROGRAM OVERVIEW

Program name: Food Technology

Discipline: Manufacturing and Processing

Major code: 8540101

Training duration: 1.5 years (60 credits)

1. Role and Position of the Discipline

At the master’s level, Food Technology plays a key role in the science–technology ecosystem and economic development, particularly in the context of globalization, food security, and the growing demand for safe and nutritious food.

At this level, the discipline extends beyond processing and production to:

• Advancing scientific knowledge through research in biochemistry, food transformations, and advanced processing technologies
• Driving technological innovation in food enterprises, from process optimization to high-value product development
• Ensuring food quality and safety throughout the supply chain
• Integrating interdisciplinary fields (biotechnology, nutrition, management, data science) to solve complex problems in modern food systems

2. Key Strengths of the Program

Advanced and Comprehensive Knowledge Foundation

• Integration of core areas: food biochemistry, processing technology, sensory science, and food transformation
• Exposure to advanced technologies such as:
  • Enzyme and protein technology
  • Microencapsulation and nanotechnology
  • Process modeling and optimization
  • Modern fermentation technology

→ Enabling learners to innovate and improve technologies effectively.

Scientific Research and Data Analysis Competence

• Proficiency in experimental design and data processing
• Ability to conduct literature reviews and evaluate scientific evidence
• Capacity for independent research and knowledge development

This is a key distinction between master’s and undergraduate education.

Strong Industry Relevance

• Courses covering:
  • Food plant management
  • Supply chain and traceability
  • Food marketing and consumer behavior

→ Demonstrating the ability to translate research into practical production applications.

Professional Management and Leadership Skills

• Resource coordination and project management
• Ability to make expert judgments and defend professional viewpoints
• Capability to lead research or project teams

→ Preparing graduates for expert roles in the field.

International Integration Competence

• Foreign language requirement (equivalent to level 4/6)
• Ability to read scientific literature and write research reports in English

→ Facilitating participation in global research and industry networks.

3. Required Competencies and Attributes

Scientific and Research-Oriented Thinking

• Problem identification, analysis, and solving
• Logical, systematic, and evidence-based thinking

Creativity and Innovation

• Proactive exploration of new technological and product solutions
• Willingness to experiment and improve

Attention to Detail and Responsibility

• Strong awareness of food safety and public health
• Adherence to professional ethics and research integrity

Independent and Teamwork Skills

• Ability to conduct independent research
• Effective collaboration in interdisciplinary projects

Lifelong Learning and Adaptability

• Ability to access and understand international materials
• Adaptation to emerging technologies and market trends

4. Career Opportunities

Graduates may take on roles such as:

• Production and quality managers in enterprises
• R&D specialists and product developers
• Researchers in institutes and centers
• Lecturers and training specialists