Bachelor s degree in Food Technology. Study programme 6 semesters to a Bachelor s degree page 4

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1 Bachelor s degree in Food Technology Study programme 6 semesters to a Bachelor s degree page 4 What our students say Angela and Michael pages 5 and 10 Specialisations Food Technology, Beverage Technology, Nutrition page 7 Prospects From raw material to fi nished product page 8 Zurich Universities of Applied Sciences and Arts

2 Study programme in Delicious, healthy, safe and sustainable food that s our objective!

3 Food Technology What is Food Technology? Food Technology encompasses all aspects of the conversion of raw materials derived from animals and plants into consumer-ready food and beverages, which may also involve the production of semi-finished intermediates. Currently almost ninety percent of all foodstuffs undergo some form of industrial processing. These foodstuffs must be processed cost effectively at industrial scale while satisfying individual consumer expectations and the nutritional requirements of specific demographic groups. This creates exciting career opportunities for graduates of the Food Technology degree programme. Study programme Are you interested in food, beverages and nutrition? Do you enjoy conducting experiments and would you like to develop entirely new products and processes? Then the Bachelor s degree programme in Food Technology is just perfect for you! The study programme combines food-related science and technology with nutritional, environmental and business management expertise. In addition to subject-specific and broad educational content, emphasis is placed on independent study, creativity, teamwork, communication, and holistic thinking. The development of these skills is actively encouraged through participation in projects and research programmes with industrial partners. During the programme you can choose whether to specialise in Food Technology, Beverage Technology or Nutrition, the three areas of specialisation offered, enabling you to tailor the course to meet your specific needs and prepare yourself for your future career. Structure The six semester course is designed to be studied full-time and includes both compulsory and elective modules. This allows you to adapt parts of the programme to suit your previous experience, interests and career goals. The programme can also be completed on a parttime basis, in consultation with the programme directors. Furthermore, the modular structure allows you to spend a semester studying abroad and take part in student exchanges with other universities. The course is divided into basic studies (first and second semesters), subject-specific studies (third and fourth semesters) and specialised topics (fifth and sixth semesters). The programme concludes with your Bachelor s thesis. You choose one of the three areas of specialisation in the final two semesters. Your analytical and social skills are developed through numerous practical exercises and group activities in our modern technical facilities and laboratories. The complexity and duration of independent assignments (literature review, semester thesis, Bachelor s thesis) increase over the course of your studies. The programme concludes with a Bachelor s thesis, which requires you to complete a specific practical project independently. Food Technology ZHAW LSFM 3

4 Overview 1 st and 2 nd semesters Basic studies 3 rd and 4 th semesters Subject-specific studies 5 th and 6 th semesters Specialised studies Science Foundation modules in biology, chemistry, microbiology and physics (with practical work) Biochemistry chemistry for Food Technology Food chemistry (with practical work) Food microbiology (with practical work) Sensory studies for Food Technology with practical work Toxicology Environmental technology Nutritionally related diseases Nutritional physiology Beverage chemistry and analysis Beverage sensory studies Life cycle analysis Methodologies in nutritional science Special types of nutrition Specialised food analysis techniques Specialised food microbiology Technology Introduction to food science and technology Foundation course in process technology Food science and technology Process technology with practical work Food processing technology with practical work Measurement and automation engineering Supply chain management Beverage raw materials Beverage production Industrial case study Food technology, including specialised project weeks Process design Beverage value added chain Food value added chain Society / Communication and management English Cultural and social studies Presentation skills Business economics and marketing English Food law Personnel management Quality management Quality management / food safety Nutrition policy Production control Mathematics Information technology Mathematics Statistics Independent study Literature review Systems engineering Practically oriented semester thesis Practically oriented Bachelor s thesis Specialisations Nutrition Beverage technology Food technology Electives Fit for market Cosmetics Marketing simulation Molecular biological analysis of foodstuffs Sustainability in the value added chain Packaging Graduates are awarded the protected and internationally recognized title Bachelor of Science ZFH in Food Technology. The study programme comprises 180 credits.* One credit corresponds to approximately working hours. *ECTS refers to the European Credit Transfer System, the standardised European system for evaluating academic achievement developed as part of the Bologna reform process. Detailed information on the study programme is available at 4 Food Technology ZHAW LSFM

5 Angela Food Technology student Whether cooking over a camping stove in the mountains, or grilling over a camp fire at the castle, or preparing culinary treats with friends at home, food and its preparation are my passion.

6 Specialisations In the specialisations you expand your knowledge and put what you learn into practice.

7 in the study programme Food Technology Students are able to expand their knowledge of all the scientific disciplines associated with food technology in this specialisation. Modules include product and processing technologies, food security, and the economic, legal and marketing aspects of food production and distribution. Educational objectives Graduates can solve complex problems in diverse sectors of the food and cosmetics industries using the fundamental knowledge they have acquired during the course. are able to develop new food production processes, optimise existing processes and evaluate and improve the safety of unit operations. can determine the quality of foodstuffs using sensory, microbiological, chemical and physical parameters and ensure the continuing quality of those foodstuffs. know how to collect, evaluate and utilise data in support of research and development projects and food production. are able to gather the information necessary to address problems and to analyse the information systematically. Areas of activity Food product development Food production Process monitoring Quality management Product marketing Technology development and consulting relating, in particular, to raw materials, additives and facilities Research, education and training Beverage technology The practical, application-oriented studies in this specialisation cover the entire production process for non-alcoholic and alcoholic beverages, including their marketing. The course covers functional drinks, fruit juices, soft drinks and mineral water in addition to wine, sparkling wine, beer and spirits. The key aspects of production and marketing in the beverage industry are supplemented with an introduction to the process development and process commissioning required in the beverage supply industry. Educational objectives Graduates have a thorough understanding of the technical and economic aspects of beverage production. are familiar with the entire production process. understand which raw materials create value. have a thorough knowledge of beverage marketing. are equipped to assume key positions of responsibility in the beverage industry. Areas of activity Purchase of raw materials Product development Production Quality management Sales Product marketing Research, education, training Nutrition This specialisation enables students to learn about human nutrition, eating habits and nutrition-related diseases and their prevention. Educational objectives Graduates are familiar with the various methods available for determining eating habits and how to select and utilise these surveying tools in particular circumstances. can explain socially and demographically induced changes to eating habits, and identify the resulting potential for innovation in food and beverage products. understand the development of nutritionrelated diseases, and the role of individual ingredients on nutrition and their effects on human metabolism. are aware of the nutritional needs of different population groups and can integrate this knowledge into related product development and optimisation. are familiar with nutrition policies and understand the significance of these policies in relation to the development and optimisation of food products. Areas of activity Development/production and supply/quality control of food and dietetic products Marketing (with particular focus on the nutritional aspects of a product or product groups) Market research (identification of nutritional trends) Catering Development of legislation covering nutritional requirements and its implementation Research, education and training Food Technology ZHAW LSFM 7

8 Prospects Educational objectives On completion of the degree programme, you are equipped to assume positions of responsibility in the food and beverage industry or in the nutrition sector, either in technical or managerial roles. You understand the entire food value chain from raw materials through processing to consumer-ready products, and are familiar with the economic environment, applicable legal regulations and pertinent health, nutrition and environmental issues. You are also sufficiently familiar with modern manufacturing practices and analytical methods to assume responsibility for the safety of foodstuffs. Career prospects As a graduate food technologist, your role typically encompasses the development and improvement of food and beverage products, taking account of the relevant sensory and nutritional criteria and the appropriate food regulations, consistent with the maxim From raw materials to the consumer: healthy, safe, enjoyable and sustainable food. You also support the development of processes and equipment used in the production and packaging of foodstuffs, and the quality assurance and quality control of food products, and their subsequent marketing. Due to the interdisciplinary nature and practical orientation of the Bachelor s degree programme in Food Technology at ZHAW, you are able to collaborate readily with experts from other fields in solving complex industrial problems, either with multinational companies or with small and medium-sized enterprises (SMEs). You take their ethical and societal responsibilities seriously, using valuable resources sparingly in pursuing their objectives. Typical roles in the food, beverage and cosmetics industries include: Masters degree/ Continuing education On successful completion of the Bachelor s degree programme in Food Technology at the ZHAW in Wädenswil, there are opportunities to study further for the research-based and practically-oriented Master of Science in Life Sciences degree with a specialisation in Food and Beverage Innovation, which will enhance your career prospects, particularly in international companies. Practically-oriented continuing education courses or study programmes (MAS, DAS, CAS) at a university of applied science or traditional university are also available. Participation in conferences, for example those which take place at the Institute of Food and Beverage Innovation, will equip you with new knowledge and provide opportunities for professional networking. Product development Quality management Production Marketing Research and development Development of regulations Plant and machinery development 8 Food Technology ZHAW LSFM

9 After graduation, you are ready to take on positions of responsibility in the food industry, whether with a large multi-national or an SME.

10 Food Technology student Mountain biking and studying food technology certainly have something in common they both demand high levels of performance. That s what makes the course fun! Michael

11 Important information Conditions for acceptance The study programme is multidisciplinary and students come from a broad variety of educational backgrounds. Candidates with a vocational baccalaureate and an apprenticeship in a field related to food and beverage technology (food production and processing, technical, chemical and biological professions) can begin their studies directly. Candidates with a vocational baccalaureate and an apprenticeship in an unrelated profession (e.g. health, sales, administration) are required to have one year s work experience in a related profession. Six months of general work experience are recognised, meaning that a further six-month internship would still be required for admission. Further information can be provided on request. Candidates with an academic baccalaureate or professional baccalaureate (Fachmaturität) must have 12 months work experience in a relevant field. Recognition of professional experience and/or internships is granted by the programme directors sur dossier. Support from the ZHAW If you do not have the relevant work experience, you can take a laboratory introduction course here at the ZHAW. This prepares you for an internship in industry and for admission to the Food Technology degree programme. The ZHAW laboratory introduction course lasts three months and provides training in the important skills and work techniques which are required in a laboratory. It begins mid-august each year. International exchange Would you like to do part of your studies abroad? The ZHAW provides this valuable opportunity. An exchange semester, a foreign internship, attendance at a summer school, a field trip or a language course all bring many advantages: you get to know a different culture and language as well as another educational and research system, and gain experience for your professional life. The School of Life Sciences and Facility Management at the ZHAW is currently linked with over 70 partner universities in 15 European countries as part of the Erasmus+ life-long learning programme. In addition, the Institute of Food and Beverage Innovation (ILGI) enables more than 10 percent of its students to do their Bachelor s thesis abroad. Our specialist academic counsellors and the staff of the International Relations Office at the ZHAW (IRO) are pleased to provide individual consultation without obligation. For more information on international student mobility and reports of students experiences, see International on Dates The study programme begins mid-september. The registration deadline is 30 April. Food Technology ZHAW LSFM 11

12 Studying in Wädenswil ZHAW Campus Reidbach / Einsiedlerstrasse ZHAW Campus Reidbach / Seestrasse ZHAW Campus Grüental The ZHAW is one of the leading Swiss universities of applied sciences, with around 10,000 students currently enrolled. The School of Life Sciences and Facility Management is located in Wädenswil on the left bank of the Lake of Zurich. Here, teaching and research are carried out in areas relating to the environment, food and nutrition, and health and society. The study and continuing education programmes include fi ve undergraduate degree programmes (Biotechnology, Chemistry and Biological Chemistry, Food Technology, Natural Resource Sciences, Facility Management), two Master s programmes (Life Sciences, Facility Management) and a broad selection of continuing education courses. Around 1,500 students are currently enrolled in Wädenswil. Contact Zurich University of Applied Sciences Life Sciences and Facility Management Grüental PO Box CH-8820 Wädenswil Registrar s offi ce: Student guidance: Visit us Updated March 2014 All rights reserved Design: idfx AG Werbeagentur ASW

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