Vocational education (Food technology)

The “Vocational Education (Food Technologies)” educational and professional program is offered at the second (Master’s) level of higher education in Specialty A5 “Vocational Education,” specialization A5.37 “Agricultural Production, Processing of Agricultural Products and Food Technologies.”

The program comprises 90 ECTS credits, with a standard duration of 1 year and 4 months of full-time (institutional) study. Upon successful completion, graduates are awarded the qualification of Master of Vocational Education (Agricultural Production, Processing of Agricultural Products and Food Technologies).

The aim of the program is to prepare highly qualified professionals capable of addressing complex tasks and challenges in educational and professional activities within the food technology field. This includes organizing and implementing the educational process, processing food raw materials, and ensuring the quality and safety of food products, using modern pedagogical approaches, conducting research, and implementing innovations in conditions of changing requirements and environments.

The “Vocational Education (Food Technologies)” educational and professional program is aimed at preparing competitive Master’s-level professionals who combine a high level of pedagogical, technological, and project-based training.

The program focuses on comprehensive practical training of modern professionals who possess fundamental psychological and pedagogical approaches and methods, as well as advanced specialized knowledge in food technologies. This enables graduates to pursue professional careers in educational institutions at different levels and address current production and project-related challenges.

During their studies, students deepen their knowledge of instructional design, psychology, modern educational technologies, integrated design of food production facilities, product marketing and management, and project management. They also complete teaching internships and pre-graduation practical training and prepare a qualification thesis.

Particular attention is paid to developing leadership skills, teamwork, digital competencies, modern information technologies, and innovative approaches to vocational education.

Graduates can work as teachers and lecturers at vocational, professional pre-higher, and higher education institutions, engage in organizational and pedagogical, educational and methodological, and project activities, and hold positions related to the design and organization of production processes, management, and development of food industry enterprises, in accordance with current labor market requirements.