1.             Technical knowledge and reasoning.

1.1. Possess fundamental knowledge in mathematics, natural sciences and social sciences to be able to acquire professional and higher academic education.

1.2. Obtain a firm background in food technology that is essential to the operation, control and management of technological processes in practical production.

1.3. Acquire advanced technical background in food technology to meet the requirements of technological research, technological innovation and new product development.

2.             Personal and technical skills and qualities

2.1. Identify and analyze problems, offer suggestions and solutions to them.

2.2. Possess empirical skills and evaluate experimental results.

2.3. Possess skills of systematically approaching and thinking.

2.4. Possess skills of recognizing, analyzing and synthesizing to solve problems; be able to think creatively.

2.5. Acquire professional ethics, self-study and self-direct in the profession; express professional attitudes.

3.             Communication and teamwork skills 

3.1. Be able to work in a team, set up, manage and lead a team.

3.2. Be able to communicate by verbal, written, electronic or multimedia means, present orally, discuss and negotiate.

3.3. Be able to communicate in English.

4.             Conceiving, designing, implementing and operating in business and social context

4.1. Be aware of their role and responsibility in the social context.

4.2. Understand the culture of organizations and companies; Be able to integrate in the working environment of organizations and companies.

4.3. Generate ideas, model systems, implement and manage projects in food technology.

4.4. Design operating systems of food technology corresponding to the generated ideas.

4.5. Deploy and manage the setting up of systems in food technology.

4.6. Operate systems in the field of food technology.