Competence field 1: Competency in one or more scientific disciplines
Competence field 2: Scientific competency
- Possess in-depth knowledge about living organisms with a main focus on microorganisms, plants, and animals.
- Understand structure, reactivity, and application of analytical methods of chemical content of (bio-)materials.
- Apply basic scientific programming and able to adapt to different programming environments.
- Apply basic statistical methods in life science problems.
- Have insight into how fundamental concepts in mathematics, modeling, physics and process engineering/technology contribute to life science processes and their control.
- Possess in-depth knowledge of sub-disciplines within food technology, including application of basic techniques/methodology to critically evaluate the functionality and safety of food related products.
- Relate basic concepts in food technology and life sciences to food processing, food product development, and food safety and quality.
Competence field 3: Intellectual competency
- Have insight into the scientific method and good laboratory practices.
- Search, evaluate, and process state-of-the-art scientific and technical information via scientific literature and correctly refer to it.
- Critically apply common physical, chemical, and microbiological methodologies to solve well-defined and concrete problems in experimental food technology.
- Competent in designing, critically interpreting, reporting, and assessing experiments with regards to food technology and applications thereof in broader fields.
- Handle according to principles of academic integrity.
Competence field 4: Competency in collaborating and communicating
- Developed a critical mindset regarding both existing and novel developments in the field.
- Able to follow, analyze and defend reasoning within life sciences and applications of food technology therein.
- Possess a problem-solving attitude to apply basic engineering principles within food technology.
- Accepts limits to current knowledge and eager to continuously expand scientific and technological competencies through life-long learning.
Competence field 5: Social competency
- Possess full capability of communication in English in all scientific domains concerning life sciences.
- Present and discuss major life science technology concepts and applications to peers as well as to layman’s audience.
- Report and graphically represent experimental data to peers as well as to layman’s audience.
- Confident in working independently as well as in team.
- Insight into the ethical and regulatory aspects of food methods and applications thereof in societal and scientific contexts.
- Able to participate in, and critically add to, social debates and trends regarding life science technology in society.
- Adopted an entrepreneurial, strategic, and innovative mindset with basic understanding of project management, market economy, and intellectual property.