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
|
4
|
|
|
1
|
year
|
nl
|
Joachim Schouteten
|
5
|
|
Subscribe to 23 credit units from the modules from the following list.
Obligatory to subscibe to 12 credit units from the specific elective list
Subscribe to no less than 16 credit units from the following list.
Course | Ref | MT1 | Semester | Language | Instructor | Crdt |
---|---|---|---|---|---|---|
|
1
|
sem 1
|
nl
|
Ingrid De Leyn
|
6
|
|
|
1
|
sem 2
|
nl
|
Mia Eeckhout
|
4
|
|
|
1
|
sem 1
|
en
|
Koen Dewettinck
|
4
|
|
|
1
|
sem 1
|
en
|
Stefaan De Smet
|
4
|
|
|
1
|
sem 2
|
nl
|
Kathy Messens
|
4
|
|
|
1
|
sem 2
|
en
|
John Van Camp
|
5
|
|
|
1
|
sem 2
|
en
|
Peter Ragaert
|
5
|
|
|
1
|
year
|
nl
|
Ingrid De Leyn
|
6
|
|
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