About the programme
Programme summary
Find out more
Off to a good start
After graduation
Study programme content subject to change
| Course | Ref | MT1 | Semester | Language | Instructor | Crdt |
|---|---|---|---|---|---|---|
|
|
1
|
sem 1
|
nl
|
Mia Eeckhout
|
3
|
|
|
|
1
|
sem 1
|
nl
|
Liesbeth Jacxsens
|
5
|
|
|
|
1
|
sem 1
|
nl
|
Kathy Messens
|
5
|
|
|
|
1
|
sem 1
|
en
|
Koen Dewettinck
|
4
|
|
|
|
1
|
sem 2
|
nl
|
Filip Van Bockstaele
|
5
|
|
|
|
1
|
sem 2
|
nl
|
Peter Ragaert
|
5
|
|
|
|
1
|
year
|
nl
|
Joachim Schouteten
|
5
|
|
Subscribe to 8 credit units from the modules from the following list.
| Course | Ref | MT1 | Semester | Language | Instructor | Crdt |
|---|---|---|---|---|---|---|
|
|
1
|
sem 2
|
nl
|
Mia Eeckhout
|
4
|
|
|
|
1
|
sem 1
|
en
|
Stefaan De Smet
|
4
|
|
|
|
1
|
sem 2
|
en
|
John Van Camp
|
5
|
|
|
|
|
year
|
nl
|
Mia Eeckhout
|
5
|
|
|
|
1
|
sem 1
|
nl
|
Jessika De Clippeleer
|
4
|
|
Subscribe to course units from Ghent University including the Ghent University Elective Courses. Subject to approval by the faculty.
| Course | Ref | MT1 | Semester | Language | Instructor | Crdt |
|---|---|---|---|---|---|---|
|
|
1
|
year
|
nl
|
Mia Eeckhout
|
20
|
|
Competence field 1: Knowledge competency
- Advanced application-oriented knowledge of conventional and innovative production processes within the food industry and their engineering background
- Advanced application-oriented knowledge of the factors that determine the shelf-life, quality and safety of food products and assess them through a relevant choice of chemical, microbiological, physical and molecular analysis techniques
- Advanced application-oriented knowledge of common quality assurance systems and HACCP principles and know how food safety and quality are assured in industry, through government, through certification bodies
- Have knowledge of the legal framework within which the food sector should operate and independently look up, interpret and implement the required information
- Search, process and synthesise scientific literature into a critical and well-organised whole
- Develop the appropriate research methodology and implement new techniques
- Make relevant decisions based on own research results or the results of others
- Act systematically with scientific integrity
- Creative use of acquired knowledge, insight and experience in applied research whether or not in an industrial context
- Scientific reasoning in a multidisciplinary context using appropriate professional terminology
- Being open to new scientific developments and their applications
- Adopt an active attitude towards permanent knowledge development, lifelong learning and independently directing one's own learning process
- Use knowledge and insights for the qualitative and quantitative analysis of complex problems
- Assess sustainability of production technologies
- Bringing a project concept to fruition and following it up to the level of an entry-level professional
- Evaluate and adjust (production) processes
- Function as a member of a team
- Communicate knowledge in writing or verbally and report to specialists or non-specialists
- Understand scientific literature within own field and summarise orally and in writing
- Formulate written or oral advice to specialists or non-specialists
- Act ethically and socially responsible
- Systematically consider technical, economic, social, humane and sustainability aspects when developing and realising products/production systems in the agro-food chain