Study programme	Food Science
Higher Education Institution	Latvia University of Life Sciences and Technologies
Study field	Manufacture and Processing

Code of the study programme in accordance with the Latvian Education Classification	45541
EQF/LQF Level	7
Study Programme Type	Akadēmiskā izglītība (maģistra grāds), īstenojama pēc bakalaura vai profesionālā bakalaura grāda ieguves. Studiju ilgums pilna laika studijās viens–divi gadi. Kopējais pilna laika studiju ilgums vismaz pieci gadi
Study programme (short name)	Academic master study programme
Thematic group	Pārtikas ražošanas tehnoloģijas un izstrādājumu izgatavošana
ISCED code	0721
ISCED	Pārtikas ražošanas tehnoloģijas un izstrādājumu izgatavošana
Credit points	120
Degree to be acquired	Master's Degree of Engineering in Food Processing Technologies
Qualification to be obtained	-
Study type and form	Full time studies
Study lenght	2 years
Language	latvian; english

Licence number	04056-78
Licence date	25.11.2009
Licenced till

Accreditation page number	Netiek izsniegta
Accreditation date	14.12.2022
Accreditation duration (in years)	6
Accreditation till	15.12.2028

Knowledge:

is able to demonstrate in-depth knowledge and understanding of the latest trends in food science, which is the basis for creative thinking and research;

demonstrates an understanding of food design and quality assurance conditions in product development;

is able to demonstrate knowledge in the field of food science, analysing and evaluating the results of scientific research, substantiating their significance in the development of production technologies or products;

is able to demonstrate the acquired theoretical and practical knowledge by choosing and applying various scientific research methods in solving specific issues.

Skills:

is able to independently use theory, methods and skills in solving problems, to substantiate the parameters characterizing the quality of food products;

is able to choose and apply various scientific research methods in solving issues relevant to the field;

is able to analyse and creatively evaluate the results of the performed research work, substantiating their significance in the development of production technologies or products;

is able to take responsibility for the results of the work of scientific groups and their analysis, to do business, to implement innovations in the food industry.

Competencies:

is able to independently formulate and critically analyse complex scientific and professional problems in food science, substantiate the decisions made;

is able to integrate knowledge from different fields, contribute to the creation of new knowledge and the development of research methods;

is able to develop scientifically based food production technologies, improve the food quality system and operation for the production of consumer safe products.