Competence field 1: Competency in one or more scientific disciplines

1. Possess in-depth knowledge about living organisms with a main focus on microorganisms, plants, and animals.
2. Understand structure, reactivity, and application of analytical methods of chemical content of (bio-)materials.
3. Apply basic scientific programming and able to adapt to different programming environments.
4. Apply basic statistical methods in life science problems.
5. Have insight into how fundamental concepts in mathematics, modeling, physics and process engineering/technology contribute to life science processes and their control.
6. 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.
7. Relate basic concepts in food technology and life sciences to food processing, food product development, and food safety and quality.

Competence field 2: Scientific competency

1. Have insight into the scientific method and good laboratory practices.
2. Search, evaluate, and process state-of-the-art scientific and technical information via scientific literature and correctly refer to it.
3. Critically apply common physical, chemical, and microbiological methodologies to solve well-defined and concrete problems in experimental food technology.
4. Competent in designing, critically interpreting, reporting, and assessing experiments with regards to food technology and applications thereof in broader fields.
5. Handle according to principles of academic integrity.

Competence field 3: Intellectual competency

1. Developed a critical mindset regarding both existing and novel developments in the field.
2. Able to follow, analyze and defend reasoning within life sciences and applications of food technology therein.
3. Possess a problem-solving attitude to apply basic engineering principles within food technology.
4. Accepts limits to current knowledge and eager to continuously expand scientific and technological competencies through life-long learning.

Competence field 4: Competency in collaborating and communicating

1. Possess full capability of communication in English in all scientific domains concerning life sciences.
2. Present and discuss major life science technology concepts and applications to peers as well as to layman’s audience.
3. Report and graphically represent experimental data to peers as well as to layman’s audience.
4. Confident in working independently as well as in team.

Competence field 5: Social competency

1. Insight into the ethical and regulatory aspects of food methods and applications thereof in societal and scientific contexts.
2. Able to participate in, and critically add to, social debates and trends regarding life science technology in society.
3. Adopted an entrepreneurial, strategic, and innovative mindset with basic understanding of project management, market economy, and intellectual property.