Food Technologies
31 Jul, 2026Application Deadline
SepStarting Month
Programme overview
Main Subject
Engineering - Chemical
Degree
BSc
Study Level
Undergraduate
Study Mode
Blended
The Bachelor’s Educational and Professional Programme “Food Technologies” is implemented by the State University of Trade and Economics through its separate structural unit, the Kharkiv Trade and Economics Professional College. It belongs to the field G “Engineering, Manufacturing and Construction” and the specialty G13 “Food Technologies” and leads to the qualification “Bachelor of Food Technologies”. The programme is developed in accordance with the national higher education standard approved by the Ministry of Education and Science of Ukraine (Order No. 1125 of 18 October 2018) and corresponds to Level 6 of the National Qualifications Framework of Ukraine, Level 6 of the European Qualifications Framework for Lifelong Learning, and the first cycle of the Framework for Qualifications of the European Higher Education Area. It awards a single Bachelor’s diploma, comprises 240 ECTS credits, and has a normative duration of 3 years and 10 months. Instruction is provided in Ukrainian, and there are no restrictions on the modes of study. Admission is available on the basis of completed general secondary education, a junior specialist qualification, professional pre-higher education, or prior higher education. The programme is valid until the next scheduled revision; however, it should be noted that it is currently not accredited.
The overall goal of the programme is to train specialists who possess both conceptual scientific knowledge and strong practical competence in the production of food products, including advanced applied skills and innovation capacity sufficient to address complex tasks and real-world problems in food production and in quality and safety management. In essence, the programme prepares graduates to understand the full chain of food technology: from raw material transformation and process design to product quality assurance, safety systems, documentation, and operational decision-making within food industry enterprises and the restaurant sector.
The programme’s subject area is defined by technological processes and food products. Its learning objective is to form competencies needed for professional activity in food production and in management of food quality and safety. The theoretical core includes the principles of designing and operating food industry enterprises and restaurant establishments; the systems of food quality and safety management; the nature, parameters, and control points of technological processes; and the principles of developing new and improving existing food technologies. Importantly, the programme also includes the application of the current legislative and regulatory framework relevant to food production, as well as the basics of analysing marketing activity under production conditions, reflecting the reality that food technology decisions often require market-oriented justification and compliance-oriented implementation.
A key part of the programme is practical mastery of methods, techniques, and technologies. Students are trained in organisational and технологічні measures aimed at increasing operational effectiveness of enterprises and establishments in the food sector. They learn methodologies and tools for quality and safety control of raw materials, semi-finished products, and finished food products, and they develop skills in planning and calculating the need for material, financial, and labour resources. This is supported by the use of modern technological and laboratory equipment, measurement instruments, and computer hardware and software that reflect contemporary production and control environments.
The programme is educational and professional in orientation and is based on the synthesis of national and global theoretical foundations and practical experience in the food sector. Its main focus is a comprehensive study of food production processes and their parameters, together with the principles for creating new technologies and improving existing ones. The declared keywords—food technologies, culinology, functional food products, HACCP, packaging, and food storage technologies—clearly indicate the programme’s emphasis on both classical технологічна підготовка and modern safety- and innovation-driven approaches, including systems-based risk management in food safety and product development with functional value.
Teaching and learning are organised through a balanced combination of classroom work and independent study, using problem-oriented and interactive methods, including дистанційні technologies where appropriate. The programme follows a student-centred approach. Assessment is conducted through examinations and pass-fail credits, oral presentations, and continuous evaluation such as tests, situational tasks, case studies, discussions, public speaking, and essays. Final attestation is implemented through the public defence of a qualification thesis. The thesis is expected to involve independent solution of a specialised project-based or research-based task and must not contain academic plagiarism, falsification, or cheating. The qualification work must also be published on the college website or placed in its repository, which reinforces transparency and academic integrity standards.
In terms of employability, graduates are prepared for positions related to managerial and engineering activity in food production, including quality control inspector roles and assistant managerial positions within production units or enterprises. The professional scope also includes technician-technologist positions across multiple specialised production areas, such as processing of fruit and vegetable products, fermentation and winemaking, dairy production, meat products, flour and confectionery production, food concentrates, grain storage and processing, catering and nutrition technologies, fats and fat substitutes, polysaccharide production, sugar substances, and related directions. The programme additionally acknowledges the restaurant and culinary segment by listing the role of chef, aligning technological competence with real production and service contexts. Graduates may also continue their education at the second (Master’s) level and obtain additional qualifications through postgraduate education.
The programme’s distinctive features include a dynamic, integrative, and interactive learning model, complemented by enrichment through non-formal education, including online courses aligned with each discipline. It also provides advanced study of professional English, supporting access to global standards, scientific sources, and international professional communication. High adaptability is promoted through engagement with employers and other stakeholders, and practical training is embedded through structured practice placements, including a pre-diploma practice period. Practical competencies are further strengthened through learning opportunities in a dedicated educational and production centre for modelling and business simulations, enabling students to practise decisions that mirror real industrial and restaurant-sector challenges.
Programme overview
Main Subject
Engineering - Chemical
Degree
BSc
Study Level
Undergraduate
Study Mode
Blended
The Bachelor’s Educational and Professional Programme “Food Technologies” is implemented by the State University of Trade and Economics through its separate structural unit, the Kharkiv Trade and Economics Professional College. It belongs to the field G “Engineering, Manufacturing and Construction” and the specialty G13 “Food Technologies” and leads to the qualification “Bachelor of Food Technologies”. The programme is developed in accordance with the national higher education standard approved by the Ministry of Education and Science of Ukraine (Order No. 1125 of 18 October 2018) and corresponds to Level 6 of the National Qualifications Framework of Ukraine, Level 6 of the European Qualifications Framework for Lifelong Learning, and the first cycle of the Framework for Qualifications of the European Higher Education Area. It awards a single Bachelor’s diploma, comprises 240 ECTS credits, and has a normative duration of 3 years and 10 months. Instruction is provided in Ukrainian, and there are no restrictions on the modes of study. Admission is available on the basis of completed general secondary education, a junior specialist qualification, professional pre-higher education, or prior higher education. The programme is valid until the next scheduled revision; however, it should be noted that it is currently not accredited.
The overall goal of the programme is to train specialists who possess both conceptual scientific knowledge and strong practical competence in the production of food products, including advanced applied skills and innovation capacity sufficient to address complex tasks and real-world problems in food production and in quality and safety management. In essence, the programme prepares graduates to understand the full chain of food technology: from raw material transformation and process design to product quality assurance, safety systems, documentation, and operational decision-making within food industry enterprises and the restaurant sector.
The programme’s subject area is defined by technological processes and food products. Its learning objective is to form competencies needed for professional activity in food production and in management of food quality and safety. The theoretical core includes the principles of designing and operating food industry enterprises and restaurant establishments; the systems of food quality and safety management; the nature, parameters, and control points of technological processes; and the principles of developing new and improving existing food technologies. Importantly, the programme also includes the application of the current legislative and regulatory framework relevant to food production, as well as the basics of analysing marketing activity under production conditions, reflecting the reality that food technology decisions often require market-oriented justification and compliance-oriented implementation.
A key part of the programme is practical mastery of methods, techniques, and technologies. Students are trained in organisational and технологічні measures aimed at increasing operational effectiveness of enterprises and establishments in the food sector. They learn methodologies and tools for quality and safety control of raw materials, semi-finished products, and finished food products, and they develop skills in planning and calculating the need for material, financial, and labour resources. This is supported by the use of modern technological and laboratory equipment, measurement instruments, and computer hardware and software that reflect contemporary production and control environments.
The programme is educational and professional in orientation and is based on the synthesis of national and global theoretical foundations and practical experience in the food sector. Its main focus is a comprehensive study of food production processes and their parameters, together with the principles for creating new technologies and improving existing ones. The declared keywords—food technologies, culinology, functional food products, HACCP, packaging, and food storage technologies—clearly indicate the programme’s emphasis on both classical технологічна підготовка and modern safety- and innovation-driven approaches, including systems-based risk management in food safety and product development with functional value.
Teaching and learning are organised through a balanced combination of classroom work and independent study, using problem-oriented and interactive methods, including дистанційні technologies where appropriate. The programme follows a student-centred approach. Assessment is conducted through examinations and pass-fail credits, oral presentations, and continuous evaluation such as tests, situational tasks, case studies, discussions, public speaking, and essays. Final attestation is implemented through the public defence of a qualification thesis. The thesis is expected to involve independent solution of a specialised project-based or research-based task and must not contain academic plagiarism, falsification, or cheating. The qualification work must also be published on the college website or placed in its repository, which reinforces transparency and academic integrity standards.
In terms of employability, graduates are prepared for positions related to managerial and engineering activity in food production, including quality control inspector roles and assistant managerial positions within production units or enterprises. The professional scope also includes technician-technologist positions across multiple specialised production areas, such as processing of fruit and vegetable products, fermentation and winemaking, dairy production, meat products, flour and confectionery production, food concentrates, grain storage and processing, catering and nutrition technologies, fats and fat substitutes, polysaccharide production, sugar substances, and related directions. The programme additionally acknowledges the restaurant and culinary segment by listing the role of chef, aligning technological competence with real production and service contexts. Graduates may also continue their education at the second (Master’s) level and obtain additional qualifications through postgraduate education.
The programme’s distinctive features include a dynamic, integrative, and interactive learning model, complemented by enrichment through non-formal education, including online courses aligned with each discipline. It also provides advanced study of professional English, supporting access to global standards, scientific sources, and international professional communication. High adaptability is promoted through engagement with employers and other stakeholders, and practical training is embedded through structured practice placements, including a pre-diploma practice period. Practical competencies are further strengthened through learning opportunities in a dedicated educational and production centre for modelling and business simulations, enabling students to practise decisions that mirror real industrial and restaurant-sector challenges.
Admission Requirements
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