PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 1 |
1 |
Prepare students for professional practice in food process engineering | 0 | 0 | 0 | 0.00 |
2 |
Educate engineers and scientists in different aspects of food engineering and food processing with specialization in an area of food process engineering | 0 | 0 | 0 | 0.00 |
3 |
Gain necessary skills in defining and solving complex engineering problems in food engineering | 0 | 0 | 0 | 0.00 |
4 |
Have knowledge and understanding of the methodological and operational aspects of mathematics, physics, chemistry, inorganic and organic bases of information technology, food microbiology and food technology | 0 | 0 | 0 | 0.00 |
5 |
Use the acquired knowledge and skills to develop and / or apply new ideas to applications and complex problems in food engineering research or industrial environments | 0 | 0 | 0 | 0.00 |
6 |
Use the methodological and operational aspects of engineering sciences and, more in depth, of food engineering, in all its applications (production, processing, storage, packaging, and quality management) | 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 |
Design and develop innovative processes for the production of new food products | 0 | 0 | 0 | 0.00 |
3 |
Select and apply appropriate analytical modelling techniques in food engineering | 0 | 0 | 0 | 0.00 |
4 |
Acquire skills in designing and conducting experiments in food engineering | 0 | 0 | 0 | 0.00 |
5 |
Apply the knowledge of modern technologies in Food industries | 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 professionals in the food engineering field | 0 | 0 | 0 | 0.00 |
2 |
Work as a self-motivated member of a team in designinig and conducting experiments | 0 | 0 | 0 | 0.00 |
3 |
Utilize most recent techniques for data analysis and written-oral communication. | 0 | 0 | 0 | 0.00 |
Learning to Learn |
1 | 1 | T | % |
1 |
Understand 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 |
Work on theoretical and practical aspects of the food industry | 0 | 0 | 0 | 0.00 |
Communication & Social |
1 | 1 | T | % |
1 |
Have close contact with the community in an intellectually stimulating and professional environment | 0 | 0 | 0 | 0.00 |
2 |
Work closely with members of the community and invite concerned parties to come,to meet the faculty, staff and students, and see what they are doing | 0 | 0 | 0 | 0.00 |
Occupational and/or Vocational |
1 | 1 | T | % |
1 |
Get involved in the food chain from the production of raw materials to the ultimate utilization of products by consumers | 0 | 0 | 0 | 0.00 |
2 |
Take part in designing and manufacturing safe, high quality, value added food products and production and distribution systems for the benefit of mankind | 0 | 0 | 0 | 0.00 |
3 |
Work in food production industries, including the dairy industry, the canning industry, the pasta industry, the oil industry, the beverage industry, the wine industry; pharmaceutical and process industries; biotechnology industries; companies in the sector of the cold chain for storage and transport of frozen foods | 0 | 0 | 0 | 0.00 |
Related number of programme learning outcomes/ 21 | | | - | - |
---|
Level of contribution | | | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |