Name of qualification | Magister inženir živilstva/magistrica inženirka živilstvaAdd to comparison [1] |
---|---|
Translated title (no legal status) | Master of Science in Food Science |
Type of qualification | Diploma druge stopnje |
Category of qualification | Izobrazba |
Type of education | Master's education |
Duration |
2 years
|
Credits | 120 credits |
Admission requirements |
In order to enrol in the second-cycle master’s study Food science candidates must have completed:
|
ISCED field |
Tehnika, proizvodne tehnologije in gradbeništvo
|
ISCED subfield | |
Qualification level |
SQF 8 |
The qualification holder will be able to:
- demonstrate knowledge of fundamental natural science and biotechnological knowledge,
- work in an interdisciplinary team,
- demonstrate specialist knowledge acquired through the study of theoretical and practical cases,
- coherently apply acquired knowledge in practice,
- demonstrate research capability and intuition,
- transfer, critically asses and apply theoretical knowledge in practice and problem-solving, especially by seeking out new sources of knowledge, through interdisciplinary work and through the application of scientific methods,
- generate new ideas,
- address problems and make decisions in practice,
- make decisions in complex and unexpected situations,
- communicate in an open manner and demonstrate proficiency in the use of information technologies,
- demonstrate readiness for a lifelong learning,
- communicate various intellectual concepts,
- demonstrate autonomy and a critical spirit,
- show professional ethical responsibility.
Subject-specific competences
Students will be able to:
- think scientifically,
- demonstrate in-depth theoretical and practical knowledge of specific contents of chemistry, biochemistry, microbiology and sensory analysis of food, mastery of all analytical methods used for food control, numerical methods and planning of
- process engineering.
- demonstrate detailed knowledge of raw materials for food industry, technological processes of production of all the important groups of food, conservation methods, storage, process control of production and final control of quality, of
- special microbiology of food and microbiological analysis, of sensory analysis, of safety, toxicology and contamination of food, of legislation governing all these fields.
- broad engineering knowledge: of material and energy transfer in various processes of food processing, of technological processes of cooling, freezing, heat treatment, dehydration, concentration, irradation and packaging of food
- products; of technological processes and lines design; of quality management with an emphasis on hygiene and food safety (HACCP), of new products creation and development, of waste water (or environment) management in the food industry and of good manufacturing practice (GMP).
- demonstrate an in-depth scientific insight into the new techniques and technologies in the field of food engineering (the use of high pressure, ultrasound, microwaves; nanotechnology, new foods, genetically modified food, functional foods, ecological and indigenous foods).
- demonstrate the knowledge necessary of planning, design, management and operation of new technological processes and knowledge of business economics, entrepreneurship and management.
- conduct research work, and work in laboratories for analysis and control, and inspection services.
Students may enrol in the next year if by the end of the academic year they have completed all prescribed requirements in the syllabuses and achieved a minimum of 48 ECTS credits.
Third-cycle doctoral study programmes (SQF level 10)
Students complete the studies when they have completed (passed) all the prescribed requirements in the study programme in the extent of 120 credits. Students must prepare a master’s thesis which must receive a positive grade, and successfully publicly present and defend it.
University of Ljubljana, Biotechnical Faculty
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