|
1 |
Gaining the ability to identify, model and solve engineering problems related to food engineering
|
|
|
2 |
Have sufficient knowledge and skills in basic engineering.
|
|
|
3 |
Evaluation of food raw materials, production optimization, to have adequate background in quality and safety.
|
|
|
4 |
To understand the methods of access to information.
|
|
|
5 |
Planning the scientific methods of research and development activities, to have the ability to analyze practices and their outcomes.
|
|
|
6 |
A knowledge in food engineering, work, written, oral and visual in a systematic way to transfer.
|
|
|
7 |
At least one foreign language to have the ability to communicate orally and in writing.
|
|
|
8 |
Requires presentation of food engineering, writing, design, effectively to take advantage of information technologies in areas such as statistics.
|
|
|
9 |
To have knowledge and skills in project preparation and evaluation.
|
|
|
10 |
Lifelong learning, science and technology and innovation in the follow factors in this context to understand the importance of continuous self-development.
|
|
|
11 |
Business management, occupational health and safety issues have knowledge and awareness.
|
|
|
12 |
To implement food engineering knowledge and skills gained in interdisciplinary studies.
|
|
|
13 |
To be respectful to professional ethics and to have consciousness of protecting them.
|
|
|
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) |