|
1 |
Based on the acquired knowledge on the degree programs, improve food engineering information and to deepen your level of expertise.
|
|
|
2 |
Gaining the skills about scientific research planning, implementation and evaluation.
|
|
|
3 |
The knowledge of different disciplines collate the information gained in Food Engineering.
|
|
|
4 |
To find new applications in the design process and to have the ability to develop ideas and apply.
|
|
|
5 |
Having a thorough knowledge of the latest technologies applied in food technology.
|
|
|
6 |
Having taught at undergraduate level and ability.
|
|
|
7 |
To benefit the information technology (presentations, writing, statistics and graphics programs)effectively.
|
|
|
8 |
The solution of a problem related to the field to have the competence to take responsibility.
|
|
|
9 |
Identifying shortcomings in scientific research, having the infrastructure to perform the determination of the direction to follow in the solution point.
|
|
|
10 |
International will be able to follow the literature to dominate the terminology.
|
|
|
11 |
|
|
|
12 |
|
|
|
13 |
|
|
|
14 |
|
|
|
15 |
|
|
|
16 |
|
|
|
17 |
|
|
|
18 |
|
|
|
19 |
|
|
|
20 |
|
|
|
21 |
|
|
|
22 |
|
|
|
23 |
|
|
|
24 |
|
|
|
25 |
|
|
|
26 |
|
|
|
27 |
|
|
|
28 |
|
|
|
29 |
|
|
|
30 |
|
|
|
31 |
|
|
|
32 |
|
|
|
33 |
|
|
|
34 |
|
|
|
35 |
|
|
|
36 |
|
|
|
37 |
|
|
|
38 |
|
|
|
39 |
|
|
|
40 |
|
|
|
41 |
|
|
|
42 |
|
|
|
43 |
|
|
|
44 |
|
|
|
45 |
|
|
|
Number of stars refer to level of contribution from 1 (the least) to 5 (the most) |