| Information |
| Theoretical |
 Has knowledge in the fields of basic science, engineering and food science and technology
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| Applied |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications
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| Skills |
| Conceptual/Cognitive |
Gains the ability to use knowledge and skills in his/her field.
Improve a process-based system using the methods of measurement and evaluation
Researches and analyzes complex systems using scientific methods
Uses objective and subjective methods to evaluate food quality and interprets the results
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| Applied |
Selects and uses modern technical systems in food engineering and technology applications
Uses laboratories, does food analyses and evaluates, interprets and reports the results,
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| Personal and Professional Qualifications |
| Competence to Work Independently and Take Responsibility |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility
Complies with teamwork
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| Learning Competency |
Analytically and critically evaluates the learned information.
Knows the necessity of lifelong learning.
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| Communication and Social Competence |
Communicates effectively and healthily in the relevant field and uses communication technologies
Knows a foreign language at a level to follow the literature about foods and communicate
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development
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| Field-Specific and Professional Competence |
is respectful of professional ethics
Has ability to plan, implement and develop a food process
Knows the legislation and management systems related to foods
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