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KNOWLEDGE: The graduate Food Technologist must be aware of the chemical structure and properties of food and of their components, the action of pathogenic microorganisms, the methods for analysing food, the principles and conditions for the same management of food, the processes and the devices for producing food, and the principles of operation thereof, the basic health and safety principles for food processing units, the principles and methods for the organoleptic analysis and certification of food quality.
SKILLS: The graduate Food Technologist must be able to understand and know how to use laboratory techniques for analysing food, identify the action of pathogenic microorganisms, the processes taking place during processing or preservation, while being able to apply statistical techniques in the quality control of food, and acquire extensive practical experience on basic and modern food analysis and quality.
COMPETENCES: The graduate Food Technologist must be able to put the principles of food technology in practice, have an analytical competence, identify the sources of problems in foods and in the productive procedure, and compose the suitable solutions, while being able to assume the responsibility for establishing analytical laboratories and quality protocols, having moral and professional integrity, being able to work in teams, refer to literature to seek information, issue scientific and technical studies, have IT skills and skills for written communication, while having a sufficient level of knowledge for participation in advanced cycle of studies.