Learning outcomes:

Effects of education were determined in the Resolution no. 916 of the Senate of the University of Warmia and Mazury in Olsztyn of 27 April 2012, as amended, on determination of effects of education for levels and profiles of education in the fields of study conducted at the University.

The major “Food technology and human nutrition” lies within the field of agriculture, forest and veterinary science. It is a general academic and interdisciplinary major, which covers knowledge of technical sciences (food storage and production engineering), life sciences (the chemical, biochemical and microbiological processes which take place in food), social sciences (economics, management and marketing in food industry) and medical sciences (human nutrition). The number of ECTS score points is 91, and the total number of tuition hours is 912.

A graduate possesses an advanced knowledge in food chemistry, technical, technological and economic sciences and human nutrition. He/she is a specialist in processing, preserving and storing food and designing products and ensuring its high quality. He/she knows the principles of proper human nutrition, marketing and food law. Graduates are prepared to work as engineers and managers in food processing companies, companies dealing with production, storage and distribution of food and in human nutrition.

He/she is able to organise production including the selection of machines and equipment as well as to make economic calculations of production. He/she knows how to use computers in controlling the technical process and in managing a company. A graduate is a qualified expert in the field of food production and developing, monitoring and managing the quality of food in all branches of the food industry. A graduate has knowledge enabling them to work in the positions related to the organization of food production, distribution and storage.

A graduate is prepared to do research and take up third degree studies (doctoral studies).

The following education outcome is required to complete the 2nd degree studies. After completing the 2nd degree studies in the major “Food technology and human nutrition”, a graduate:  

In terms of knowledge:

• has knowledge of statistics, information technology and the theory of experimentation, which is necessary to solve problems associated with data processing and analysis by means of information techniques; formulating a measurement result taking into account its uncertainty, modelling regression equations, testing hypotheses and probabilistic formulation of conclusions;

• has knowledge of the structure and functions of enzymes and on the effect of modification of an enzyme on its activity as well as on the choice of methods of their isolation, purification and immobilisation in food processing and human nutrition;

• has basic knowledge of protein families, the structure of biologically-active fragments of proteins, such as linear and conformational epitopes and on the possibilities of affecting the epitope structure or their inactivation and use in human nutrition;

• defines basic terms and issues of human nutrition, the goals of state nutrition policy and challenges in nutrition and demography;

• has advanced knowledge of economics which allows them to develop a company’s vision and strategy;

• defines the basic structural elements of a company’s competitiveness and the methods of building competitive advantage of contemporary companies;

• theoretical explanations for statistical quality control and statistical process control and the principles of applying plans of testing and tools of SPC;

• defines terms associated with quality control systems, food safety, environmental safety, safety and hygiene at work as well as the requirements laid down in management system standards;

• has extended knowledge ofthe technical and process-related factors which affect food production and on trends in using new technologies in food preservation and improving its quality in terms of human nutrition and public health;

• has extended knowledge ofthe physical and functional properties of food, methods of their measurement and their links with the technological process and the requirements for human nutrition;

• lists the factors which determine the way populations in different world regions feed and knows their relationship to chronic non-infectious diseases occurring there;

• characterises food-related and non-food-related factors which affect the development of diet-related diseases;

• liststhe benefits and advantages of alternative diets and the methods of replenishing nutrient deficits by an individual and on the society/population level;

• describes capabilities and goals of nutritional preventive policy regarding current and expected problems in terms of public health

• lists the reasons for using functional food additives as well as market mechanisms applicable in highlyprocessed food products, such as GMO, in food processing and human nutrition;

• identifies the necessary processes and stages in a market launch of a new product and the factors which, make a new product a success or a failure;

• proposes the choice of specific enzymes and environmental conditions for purposeful modifications of proteins, carbohydrates and fats, as well as the technological processes in the production of hypoallergic food and improvement of nutrition quality;

• has knowledge of the latest trends in raw material production and on technological and technical innovations in food production and human nutrition;

• knows the general rules of labelling food based on food law;

• knows the principles of decency in science, copyright, patent information, etiquette and diplomacy, safety and hygiene at work as well as ergonomics at work;

In terms of skills:

• knows how to search, to conduct creative analysis and to summarise knowledge from available sources  (handbooks, professional and scientific periodicals, the internet, including materials in foreign languages)

• analyses the structure and functions of bioactive compounds in human food and nutrition;

• conducts mathematical and statistical analysis of the results of their own and other authors’ experiments;

• applies computer software to work out and present study results;

• plans, conducts and analyses the results of simple laboratory experiments with the use of acquired

methods, techniques and analytical procedures in food processing and human nutrition;

• designs an integrated management system and conducts aninternal audit of it;

• applies SQC and SPC tools for comprehensive analysis of technological problems;

• analyses the fundamental production-related, economic and social issues of contemporary nutritional policy, taking into account food safety and human health;

• conducts an advanced economic analysis of a company’s activity, designs competition strategies for

companies, evaluates their competitive positions and develops future scenarios;

• chooses technical equipment for an installation and elements of process lines in accordance with trends and innovations in different branches of the food industry;

• develops an ability to view the issues of nutritional quality, food and nutrition safety and methods of bioassessment of food in a comprehensive and interactive way;

• proposes and designs new types of food, supplements and dishes and applies the latest trends in human nutrition, production of raw materials, techniques and technologies of their processing and consumer preferences;

• develops a concept of new products, taking into account new market trends, nutrition and health-related issues and consumer preferences;

• designs competition strategies for the food industry;

• prepares standard written reports, seminars, projects and diploma work;

• prepares short written pieces using specialist foreign language;

• uses specialist foreign language (usually English) to prepare short speeches;

• uses a foreign language to acquire specialist knowledge available in the form of publications,  instructions, patents and legal acts, and to prepare written pieces and speeches using vocabulary typical ofthe field of “food technology and human nutrition”;

In terms of social competence:

• understands the need for permanent education and for improving one’s professional, personal and social competence;

• organises work and distributes responsibilities at a study site in planning and performing experiments,  projects, seminars;

• is aware of the principles of team work and of the responsibility for the tasks executed in groups;

• participates actively in discussions and is open to other opinions;

• is aware that it is necessary to apply the principles of decency in science, to observe the copyright and to work creatively while preparing their own work;

• perceives problems associated with the correctorganisation and execution of work (both in research and production);

• shows commitment in preparing and performing audits;

• is aware that the activities of a company and the quality of food it produces can be affected by the nutritional needs of specific groups of people, raw material-related, technical and technological solutions;

• is aware of the importance of social, professional and ethical responsibility for improvement of nutrition quality by ensuring proper nutritional value and wholesomeness of food, and of threats arising from the globalisation of food production;

• is aware of the need for proper food labelling in terms of nutritional value and health claims.