Objectives and Attainment Targets of the Study Programme

The Food Technology programme gives students:

• a thorough scientific background of living organisms (microbiology, animal biology, plant biology)
• a thorough understanding of chemistry, physics, informatics, mathematics (including statistics) and knowledge of engineering technologies (process engineering; process technology, process modelling and control, etc.) that can be employed in food science related applications
• an in depth scientific background in food science related sub-disciplines in production, preservation and/or preparation processes of food (food chemistry, food technology, food quality, food safety and microbiology, nutrition)
• an understanding of related disciplines (e.g., consumer health aspects, quality management) and important concepts in marketing and legislation of food products.

This is achieved by theoretical training as well as training in practical use of research methodology to study food science. The student will develop a critical mindset that enables him to solve problems related to industrial food production. The Bachelor of Food Technology has its own graduation finality, which is ensured by courses giving insight in the social context of food sciences (such as market economics and marketing, project management, intellectual property, food marketing, food legislation, insight in employability) and also through a big emphasis on the undergraduate thesis. Next to that the programme is also very well designed to enable students to move on to various Master degree programmes related to food sciences, at Ghent University as well as other Belgian and international institutions.

Next to the above mentioned knowledge and understanding, learning outcomes also include the following skills and attitudes:

Skills:

• Readily assimilate knowledge that is offered with regard to living matter and/or food sciences in particular
• Search, assimilate and process information and new knowledge
• Use knowledge and insight to solve problems related to food science through logical reasoning and analytical thinking
• Work goal-oriented, systematically and methodically
• Report and communicate clearly, intelligibly and scientifically (oral, written and graphical communication)
• Exhibit the capacity to put in place an experimental design and execute laboratory techniques in some specific scientific disciplines, with knowledge of the underlying
principles
• Use the computer/ICT as a work instrument
• Work both self-reliantly as in a team, also in an interdisciplinary context

Attitudes:

• Creative
• Innovative
• Receptive to new ideas
• Critical
• Communicativ
• Meticulous
• Ethical awareness
• Conscious of the social and economical role of food sciences in the society; Focusing on lifelong learning
• Capable of great commitment