Study programme	Food Quality and Innovations
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	43541
EQF/LQF Level	6
Study Programme Type	Akadēmiskā izglītība (bakalaura grāds), īstenojama pēc vispārējās vai profesionālās vidējās izglītības ieguves. Studiju ilgums pilna laika studijās trīs–četri gadi
Study programme (short name)	Academic bachelor study programme
Thematic group	Pārtikas ražošanas tehnoloģijas un izstrādājumu izgatavošana
ISCED code	0721
ISCED	Pārtikas ražošanas tehnoloģijas un izstrādājumu izgatavošana
Credit points	160
Degree to be acquired	Bachelor's Degree of Engineering in Food Processing Technologies
Qualification to be obtained	-
Study type and form	Full time studies
Study lenght	4 years
Language	latvian; english

Licence number	-
Licence date
Licenced till

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

Knowledges:
Apply the theoretical and practical knowledge in food production, quality management and innovation derived from basic and special science courses.
Able to explain the most important concepts and regularities of food science.
Able to demonstrate specialised knowledge and critical understanding of the importance of research in the development of new products.
Skills:
Able to use knowledge in food production processes to plan, model and choose the most appropriate solution for food production, quality management and innovation development.
Able to self-formulate, plan, structure, analyse, debate and demonstrate a scientific approach to the development of new products in collaboration with industry professionals.
Competencies:
Apply the acquired knowledge and skills in food production, quality management and the development of new products in a complex way.
Plan, organise and implement quality management and development of new products in the food production company, using critical thinking and teamwork.
Scientific research shall be capable of independently selecting and analysing scientific information and methods, describing the obtained information in analytical terms, using it in decision-making and problem solving in food production, quality management and innovation.