Food Technologies

Program aims

Taking a farm-to-fork approach requires to move beyond the most common association with crop production and animal husbandry, to aim at a holistic understanding of agricultural and food systems. Companies and civil society require to rethink more efficient and environmentally friendly production processes to produce new ingredients, smarter food and more sustainable consumer products.

The degree in Food Sciences aims to train professionals in food processes and products for companies in the food sector (production, distribution, packaging, ingredients), public or private food control laboratories, and technical and operational sectors of the food sector. The aim of the course is to provide the knowledge necessary for the evaluation of chemical, physical, nutritional, and sensory quality of food products, to manage and conduct production processes in the name of modern procedural standards in terms of quality and safety, and with a view to economic and marketing efficiency.

Program structure

The first year of the programme focuses mainly on developing the basic knowledge required to approach the core subjects characterizing the profession of food technologist. The second year includes course units on the biology of microorganisms, food hygiene, basics of vegetable and animal productions, chemical processes, unit operations, food science and nutrition, consumer behaviour, as well as a mandatory professional internship in a company or research laboratory, offering to the students the possibility to transfer the theory learned into practice.

The third year of the programme will cover food technology, chemical and sensorial analysis of food products, pathology and parasitology, food microbiology, food law and policy.

During the second and third year, students will have the opportunity to perform practical work in the research labs.

Specific and transversal skills

Theoretical knowledge and practical skills are developed through attendance to lectures, workshops, seminars, experimental activities, and field experience. The academic programme covers different but interconnected macro-areas of learning which provide the skills required to the modern professional figure of food technologist:

• research, develop and oversee the production of food stuffs;
• study the physical, chemical and biological properties of food;
• help to improve food products from their nutritional value to the shelf-life;
• understanding food markets and consumer preferences.

The skills provided in the course are adequate to deal with the dynamism of the food sector, in order to move in highly innovative and extremely changing contexts. Graduates will be able to make rational decisions on the most suitable processes and stages of transformation for modern food production and food administration.

Transversal skills include:

• full proficiency to work in English and Azerbaijani language;
• ability to work autonomously;
• team-work skills in the context of crop production and protection activities;
• ability to consult databases to acquire scientific knowledge on problems related to agricultural production and defense.

Main professional profile

The bachelor professional outline is that of a technician of processes and food products expert in all the aspects related to food production and technology, able to work in extremely innovative environments characterized by great changes.

Main professional functions

Graduates will be able to carry out the following functions:

• lead and control processes and plants in the food industry;
• perform chemical-physical and microbiological analysis of food products;
• evaluate the use of additives and technological aids in the food process;
• implement quality and self-control systems in food companies;
• deal with the qualitative and nutritional improvement of food products;
• support the management and marketing activities of the food company;
• control the procurement of raw materials and the distribution of finished products;
• evaluate the existing relationships between the economy and the distribution of the product;
• implement and organize the management of production processes according to the principles of quality management;
• deal with the company organization regarding the distribution and marketing of food products, including aspects of communication, marketing, and image.

Competencies associated to the function:

• conduct and test the processing processes of the food treated within the food company, including all the processes related to them such as the purification of effluents, the disposal of waste and the recovery of by-products;
• assist and guide the company in the certification process according to voluntary standards (e.g., ISO standards, etc…);
• study marketing strategies, procurement and distribution of raw materials and finished products, additives and food plants;
• research and develop new food products and new packaging technologies.

Employment opportunities

Graduates will have professional opportunities in the following entities:

• technical and operational sectors in the public administrations (general, economic, and social administration);
• public or private food control laboratories, companies and/or private bodies in the food, beverage and tobacco sector (production, distribution, packaging, ingredients);
• companies and/or private organizations in the agricultural sector (agriculture, forestry, horticulture, floriculture, breeding, hunting);
• companies and/or private organizations that manufacture rubber and plastic items (packaging, crockery, pots and pans, kitchen utensils and accessories, etc.) and machines to process food, beverage and tobacco industries;
• companies and/or private organizations involved in the collection, purification and distribution of water;
• hotels and restaurants;
• research and experimental development sector in the field of natural sciences and engineering;
• health services and social assistance sector (laboratories of clinical analyses, hygiene and prophylaxis).

The first cohort of students will be admitted in Fall 2024.