Academic study programme - Food Quality and Innovations
Innovative and qualitative food is a “key to success” for the food producer and guarantee of good health for all consumers. The study program “Food Quality and Innovations” include interdisciplinary studies (food technology, quality management, innovation development), in order to create a new, high – quality, consumer – safe and competitive food product from the idea to market. The knowledge and skills form the competence of new specialist to become a leader in the production company.
full-time studies – 4 years (8 semester)
once a year (September)
Dr.sc.ing. Dace Kļava (firstname.lastname@example.org)246 ECTS
December 31, 2022
The aim of the academic Bachelor study programme is to prepare a competitive and knowledgeable specialist in food production, quality and innovation, who is able to organize quality management and development of innovations in food companies, to carry out creative research and to form the basis for further studies in higher education.
During the interdisciplinary study programme, students acquire knowledge of food technology, quality and new product development from idea till market. The main focus in the food technology component of the programme is on science – chemistry, physic, math, food product and process technology, quality and innovation. The programme’s business component focuses on innovation, entrepreneurship and marketing management.
Each study year Students strengthen the knowledge acquired during studies and gain practical skills on training courses 4.5 ECTS in the food production company.
We offer support in this area with scholarship programmes Erasmus+ for students exchange mobility activities.
The study programme is completed with the elaboration and defence of the Bachelor thesis.
Applicants with completed secondary education are approved for admission to the programme. Applicants must have at least a "Satisfactory" grade in Chemistry, Biology and Mathematics, must be able to present good English knowledge (minimum - CEFR level B2, IELTS score 5.5, TOEFL score 520, TOEFL-iBT score 68)
Career prospects and further studies
Graduates work in food companies – Quality department, New product developed department (R&D) and laboratories; Scientific research institutions, Public administration and control services.
Description of the content of the study program Food Quality and Innovation
The only study program of this kind in Latvia - “Food Quality and Innovations” - includes multifaceted studies in the fields of food technology, food quality management, innovation development in order to create a new, high-quality, consumer-safe and competitive product from an idea. The acquired knowledge and skills form the competence of a young specialist to become a manager in a food production company. Innovative and high-quality food is the "key to success" for a food manufacturers and a guarantee of good health for every consumer.
In the study process, students are involved in the development of scientific research projects, traineeship in leading Latvian food production companies are provided, the best students have the opportunity to apply for a scholarship and use the ERASMUS+ program opportunities to study or have traineeship abroad.
In the 1st study year you will learn about hygiene requirements and quality management systems in a food production company. Legislation related to the food industry will be delved into, as well as the first steps in food science will be explained. All this will be supported by theoretical courses in professional English, food raw materials biology, chemistry, mathematics and physics, the acquired knowledge will be useful in studying and conducting the first research experiments during the development of the course paper "Fundamentals of Food Science". You will be able to improve your professional growth in one of the food production companies during the traineeship.
In the first semester of the 2nd study year, you will acquire basic courses related to food technology, quality and innovation: nutrition , food additives, food production equipment, food packaging, food sensory evaluation, food microbiology and development of new food products. In the spring, the studies are organized in the form of modules, mastering milk and fish processing technology. The modules include acquaintance with technological processes, principles of equipment operation, selection of packaging materials, determination of sensory, physico-chemical parameters and microbiological results, as well as quality management. During the semester, close cooperation with the manufacturers takes place (company visits, development of semi-laboratory works) as well as development of new product prototypes of your choice or manufacturers' recommendations. At the end of the study year there is a production traineeship in the quality management department of a food company,
In the 3rd study year, the training of modules continues, 4 modules are implemented: fruit and vegetable processing, meat processing technology, beverage production technologies and grain processing technology. The modular system allows you to learn different technologies in a concentrated way and see your interests in the industry. At the end of the study year, there is a production traineeship in a food company in the new product development department.
In the 4th study year, several study courses are implemented, which are related to entrepreneurship, marketing, project management and quality, accordingly opening opportunities to fulfill dreams and understand the specifics of food companies. In the end, students develop a bachelor's thesis, which deals with food quality assurance issues, or develops new products, as a result showing competence in solving current issues in the food industry.