PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 1 |
1 |
Define complex scientific problems at an advanced level. | 0 | 0 | 0 | 0.00 |
2 |
Develop research on food chemistry, food microbiology and food technology. | 0 | 0 | 0 | 0.00 |
3 |
Expand background in mathematics, sciences and food engineering. | 0 | 0 | 0 | 0.00 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 1 |
1 |
Apply typical engineering methodologies to the design and operation of food processing plants. | 0 | 0 | 0 | 0.00 |
2 |
Apply theoretical knowledge in solving engineering problems in food engineering. | 0 | 0 | 0 | 0.00 |
3 |
Conduct scientific literature survey in order to plan a new project. | 0 | 0 | 0 | 0.00 |
4 |
Apply modern technology in food engineering. | 0 | 0 | 0 | 0.00 |
5 |
Conduct experiments in food engineering. | 0 | 0 | 0 | 0.00 |
6 |
Manipulate all food engineering applications (production, processing, storage, packaging, and quality management). | 0 | 0 | 0 | 0.00 |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
Autonomy & Responsibility |
1 | 1 |
1 |
Work as a responsible professional in the field of food engineering. | 0 | 0 | 0 | 0.00 |
2 |
Display self-motivation as a member of a team that designs and conducts experiments. | 0 | 0 | 0 | 0.00 |
3 |
Utilize most recent techniques in data analysis and in written-oral communication. | 0 | 0 | 0 | 0.00 |
Learning to Learn |
1 | 1 | T | % |
1 |
Comprehend the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering microbiology, management, nutrition and public health. | 0 | 0 | 0 | 0.00 |
2 |
Operate at the theoretical and practical branches of the food industry. | 0 | 0 | 0 | 0.00 |
Communication & Social |
1 | 1 | T | % |
1 |
Contact with the community in an intellectually stimulating and professional environment. | 0 | 0 | 0 | 0.00 |
2 |
Plan with the members of the community. | 0 | 0 | 0 | 0.00 |
Occupational and/or Vocational |
1 | 1 | T | % |
1 |
Manipulate the food chain from the production of raw materials to the ultimate product. | 0 | 0 | 0 | 0.00 |
2 |
Participate in designing and manufacturing safe, high quality, value added food products and in the distribution system itself. | 0 | 0 | 0 | 0.00 |
3 |
Perform in food production industry, such as in the dairy industry, the canning industry, pasta industry, oil industry, beverage industry and the wine industry as well as in pharmaceutical and process industries and the companies in the sector of the cold chain for storage and the transport of frozen foods. | 0 | 0 | 0 | 0.00 |
Related number of programme learning outcomes/ 19 | | | - | - |
---|
Level of contribution | | | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |