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Academic study programme - Food Quality and Innovations

If you like biology, and chemistry. Want to study how to transform that knowledge into a quality food product, then involve yourself in the academic bachelor's study program "Food Quality and Innovations".


Degree: Bachelor's degree in engineering in food and beverage technology
Credits/ECTS: 160 CP/180 ECTS
Duration of studies: full-time studies  – 4 years (8 semester)
Language of instruction: English
Tuition fee per year:  3500 EUR
Admission: once a year (September)
Program director: Dr.sc.ing. Dace Kļava, dace.klava@lbtu.lv
Accredited until: December 31, 2022

 

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Abstract

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.

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.

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.


Career opportunities

The implementation of the programme has all the preconditions for preparing a competitive and knowledgeable specialist in food quality and innovation, who is able to organize quality management and innovation development in food production companies, perform creative research and create the basis for further studies in higher-level studies.


Aim

The aim of the academic Bachelor Degree 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.


Study plan and structure

Available in the study programme plan

The study program includes three main focuses :

Food - Knowledges of classical and modern Food Technology and Processing and Use of modern packaging in food production

Quality - quality systems in the food chain, Quality management in the food industry, Quality monitoring in the food sector and Food safety.

Innovations - Future Food, New product development and innovations transfer from Science to Industry


Learning outcomes

Knowledge: Apply the theoretical and practical knowledge in food production, quality management and innovation derived from basic and special science courses. Able to explain the most important concepts and regularities of food science. Able to demonstrate specialised knowledge and critical understanding of the importance of research in the development of new products.

Skills: Able to use knowledge in food production processes to plan, model and choose the most appropriate solution for food production, quality management and innovation development. Able to self-formulate, plan, structure, analyse, debate and demonstrate a scientific approach to the development of new products in collaboration with industry professionals.

Competencies: Apply the acquired knowledge and skills in food production, quality management and the development of new products in a complex way. Plan, organise and implement quality management and development of new products in the food production company, using critical thinking and teamwork. Scientific research shall be capable of independently selecting and analyzing scientific information and methods, describing the obtained information in analytical terms, using it in decision-making and problem-solving in food production, quality management and innovation.


Examinations procedure

Knowledge is assessed by grades taken from tests, individual works and as a part of study course exam. The assessment of integrated knowledge, skills and competencies will be tested with the resulting Bachelor thesis.


Admission Requirements

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)

 documents:

  • Copy of documents that state your previous education (diploma, transcript of records) in their original language.
  • Motivation letter
  • A copy of your passport
  • Copy of a document stating your English proficiency (IELTS, TOEFL, etc.), if you are not a native English speaker.
  • Copy of a receipt confirming the payment of the application fee.

We may require additional documents depending on your educational background and your country of origin. Complete the online application to receive a comprehensive list of the required documents. 


Programme director - Dace Kļava says:

"Knowledge is wealth that opens the door to prosperity in your life. You are always welcome to our study program “Food Quality and Innovations. "