Study location	Lithuania, Kaunas
Type	Bachelor's degree, full-time
Nominal duration	4 years (240 ECTS)
Study language	English
Awards	BSc (Bachelor of Technological Sciences)
Course code	6121FX007

Tuition fee	€3,836 per year *KTU offers partial tuition fee waivers for the candidates with outstanding results
Application fee	€100 one-time Payable within 2 weeks from the application submission by transferring it to the KTU bank account. Non-refundable. Bank details will be provided during application.

Entry qualification

High school / secondary education (or higher) • a senior high school diploma with a good average grade (min. CGPA >60 %), • maximum 3 years after high school graduation is eligible, • minimum average grade (CGPA) > 60 % in each entry subject: final exams of Mathematics and Chemistry, Physics, Biology, Information Technologies or Geography. The entry qualification documents are accepted in the following languages: English / Lithuanian / Russian. The documents must be legalised (Apostille)by the Ministry of Foreign Affairs of the country where the documents were issued. This requirement does not apply for the documents issued in the EU and Belarus, Ukraine. You must take verified copies of the entry qualification documents along with you when you finally go to the university. The accepted student must bring all notary verified documents which were submitted during the application as well as their originals upon arrival or send before: International Studies Office Kaunas University of Technology Studentu 50 LT-51368 Kaunas Lithuania You will also need Police Clearance Certificate (non-criminal record) from all countries you have lived before arriving to Lithuania for more than 6 months. We recommend to take Police Clearance Certificate not earlier than 1 month before departure. NOTE: Certificates must be apostalized or double legalized.

Language requirements

English Accepted proof of proficiency: IELTS ≥5.5, TOEFL ≥75, CEFR ≥B2, IESOL B2, Graduate Record Examinations (GRE), PTE or another equivalent standardised admission test. If your previous studies have been fully in English and it is marked on your degree certificate or transcript, or noted in confirmation from the school which confirms that your studies have been fully in the English language, an additional English test may not be required. If an applicant does not have any official test, an online examination may be organized by KTU.

Other requirements	At least 2 reference(s) should be provided. Specific requirements for Non-EU applicants: Maximum gap after high / secondary school or later studies cannot be more than 3 years.

More information	admissions.ktu.edu/..nology/#qualification

Overview

Objective

Providing people with safe, healthy, and good quality foods daily is one of the most important global challenges that food scientists and technologists are facing today.

Objectives of the study programme is to develop integrated competencies in food science and technology, nutrition and entrepreneurship, with a particular focus on the responsible and creative application of the principles of sustainable food business development within the food chain.

KTU is the only university in the Baltic States offering studies accredited with EQAS-Food Label quality mark on an international level.

Practical Experience
Students of this program gain practical skills while working together with experienced food technologists and being involved in real-life problem solving. Students have access to modern food technology labs, which are provided with pilot-scale technological lines used to model and perform various technological processes.

Career Opportunities
The graduate can work at the enterprises of food industry (milk, meat, cereal and oilseed, fruit and vegetable processing plants, industrial bakeries, breweries, confectioneries and sugar refineries), mass catering enterprises (cafes, restaurants and hotels, hospitals and medical spas), distribution businesses, and food control institutions as well as perform the activities of an expert-consultant.

Program Structure
The programme is optimized for the future food technologist – students in this program are deepening their knowledge in food chemistry, microbiology, nutrition, technology and engineering. Also, you will be able to integrate this knowledge with fundamentals of entrepreneurship and economics.

Key Competences
You will be implementing theoretical knowledge gained through the program to solve real-life problems – this way you will be able to share your skills even before joining the job market. As a result, you will obtain a thorough knowledge of the overall food chain from food production, safety and quality to distribution and consumption.

Facilities
State-of-the-art labs – more than 140 laboratories for you to gain your hands-on practical experience and work with the contemporary equipment to master the skills necessary for your professional future in biomedical materials industries.

Global Opportunities
Internship and study abroad – explore the world through Erasmus+ exchange programs and ECIU network to gain international experience and to build up your own global network.

Programme structure

Mathematics and Physical Sciences Subjects
Mathematics 1
Mathematics 2
Theory of Probability and Statistics
Physics 1
Inorganic Chemistry
General Organic Chemistry
Bioorganic chemistry

Life Sciences Subjects
Cell and Tissue Biology
Microbiology
Principles of Biochemistry
Nutrition and Metabolism

Core Subjects of Engineering
Information Technologies 1
Engineering Graphics
Process Engineering 1
Process Engineering 2

Core Subjects of Food Technology
Introduction to Food Science and Technologies
Chemical and Instrumental Analysis
Physical and Colloid Chemistry
Food Sensory Evaluation
Food Chemistry and Analysis
Food Microbiology and Hygiene
Food Technology 1
Food Technologies 2
Toxicology and Human Safety
Food Quality and Safety

Major Subjects of Food Technology
Packaging Materials and Technologies
Catering Technology
Food Technology Design and Production Organization
Sustainable Food Systems
Future Foods and Technologies
Principles of Molecular Gastronomy

Group of Electives
Product Development Project
Technology Entrepreneurship
Engineering Economics
Marketing
Fundamentals of Enterprises Management
Optional Subjects

Practice
Professional Internship 1
Professional Internship 2

Final Degree project
Bachelor’s Degree Final Project

Career opportunities

After graduating, you will be able to:

• Analyze, model, design and install technologies for food and catering products, organize, execute and manage production processes and assure product safety and quality;

• Follow and analyze innovations in food science and technologies, apply latest knowledge and design skills in development and implementation of food technologies projects for improvement of nutritional value, quality and safety of products;

• Plan, perform and analyze research of food and catering products’ composition, quality and safety, use modern technological, analytical and software equipment;

• Apply principles of good laboratory practice, work effectively both individually and in team, understand the impact of technological and engineering solutions to the public and environment.

You will gain competences of:

• Analysis of composition and properties of food substance, its function in the food and function in the human organism;

• Knowledge of composition, properties of microorganisms, their occurrence in food, biochemical processes;

• Establishment and assurance of production methods, material and quality standards;

• Design of food and catering companies, organization of production, knowledge of food industry equipment, processes and systems.

You may become:

Specialist-technologist of food industry:

• Organization and control of technological production processes.
• Preparation of technological documents, understanding of processing standards, technical specifications in accordance with professional integrity and standards of ethics.
• Quality assurance and control of the manufactured products.

Nutrition specialist:

• Implementation of preventive programmes and strategies related to food safety, quality of water, polluted and dangerous substances.
• Planning of nutrition and menus, supervision of preparation and serving of food, monitoring of the amount and quality of the food eaten.
• Performance of research works of nutrition, dissemination of their results in scientific conferences and other events.

Food safety and quality manager:

• Knowledge of quality standards and processes, assurance of labelling and other requirements.
• Assessment of quality indicators in the specific company’s performance, preparation of recommendations.
• Control of compliance with sanitation-hygiene standards.

Food chemist:

• Control of raw materials, materials used in production, technological process and quality of finished products.
• Establishment of control standards and procedures for insurance of safety of employees and chemical production operations.
• Processing of laboratory documents in accordance with the regulations on document preparation and storage.

Food product development manager:

• New product development and commercialization.
• Coordination of the process of product development with production and commercial divisions.
• Search for innovations and their testing.