Study programme title in Est.
Toidutehnoloogia ja -arendus
Study programme title in Engl.
Food Technology and Development
TalTech study programme code
KATM02
MER study programme code
2026
Study programme version code
KATM02/25
Faculty / college
L - School of Science
Head of study programme/study programme manager
Katrin Laos
Language of instruction
Estonian
Self-paid study programme
no
Nominal study period
4 semesters
Study programme group
Engineering, Manufacturing and Technology
Broad area of study
Engineering, Manufacturing and Construction
Study field
Manufacturing and processing
Curriculum group
Food processing
Granting the right to conduct studies in the study programme group
õppe läbiviimise õigus
Validity date of the right to conduct studies in the study programme group
tähtajatu
No. of the decision granting the right to teach in the study programme group
112
Access conditions
Bachelor degree or education of corresponding qualification in accordance with admission requirements of TalTech.
Study programme aims and objectives
The aim of curriculum Food Technology and Development is to educate at food technology and food development principles and processes.
To teach to understand and analyze connections in food sector. To acquire competences for finding and critical using of specialty research information.
Curriculum prepares specialists for working in food sector, from production and quality management to development, public sector, and in research field. Show more... Learning outcomes of the study programme
Upon completion of the curriculum, the student:
- knows food raw material, its composition and properties, nutrition, and food technology processes;
- uses up to date specialty literature, relays on facts, is able to make difference between opinions, speculations, and evidence based info. Uses all data available and makes rational decisions and is able to work out optimal solutions;
- understands and is able to use interdisciplinary connections in sciences and is able to carry out research;
- understands and is able tointerpret legislation of food sector;
- is able orally and in written form to explain and participate actively and successfully in discussions problems related to food sector, both for target audience and general public;
- acts by ethical beliefs, common and corporate rules, and good practices;
- considers economical, environmental and social consequences of processes and actions;
- is able to share specialty food knowledge, to teach, supervise, and to popularize food sector. Show more... Graduation requirements
Completion of the curriculum in the required amount, and the successful defence of the graduation paper in conformity with the requirements set by the TalTech Senate.
In order to obtain Cum Laude diploma the graduation paper must be defended for the grade "5" and the weighted average grade must be at least 4,60, where all grades from diploma supplement are taken into account. Show more... Degrees conferred
Master of Science in Engineering
Study programme version structure :
Module type
total ECTS credits
+
MAIN SPECIALITY 2: Food Technology and Development
+
MODULE: Entrepreneurship module 6.0 ECTS credits (General studies)
Aims
Module develops students entrepreneurship, and shows how to assess business opportunities of a company.
Create an understanding about the essence of entrepreneurship and it’s processes, the role of entrepreneur and the principles of business planning and development (incl growth) process, also about the main aspects of the activities of enterprises in the context of external business environment. Teamwork and interdisciplinary study methods. Show more... Learning outcomes
- explaining the essence of entrepreneurship, phases of entrepreneurship processes and business planning as well as the main activities of enterprises;
- assessing own abilities to initiate teamwork and activate on the development of business ideas in real life and handle risks;
- assessing business opportunities and analyzing them based on problems needful to solve, uncovered market niches and development trends;
- carrying out market and competition analysis originated from chosen business opportunities, compiling the general and competition strategy for planned enterprise. Show more... Compulsory courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
TMJ3300
6.0
4.0
1.0
0.0
3.0
E
SK
+
MODULE: Inseneria module 6.0 ECTS credits (General studies)
Aims
Module courses generate knowledge for choosing right engineering or communication tools for specialty work tasks.
Learning outcomes
Upon successful completion of the inseneria module, the student implements logical and analytical thinking,
and combines suitable communication and/or engineering tools for solving specialty problems or in work assignments. Show more... Elective courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
EAI0050
6.0
4.0
1.0
3.0
0.0
E
SK
IAS0130
6.0
4.0
2.0
2.0
0.0
A
S
IDN1605
6.0
4.0
2.0
2.0
0.0
E
K
YFX0500
6.0
4.0
1.5
2.5
0.0
E
S
Total: at least 6.0 ECTS credits
+
MODULE: Communication module 6.0 ECTS credits (General studies)
Aims
Module courses develop skills in communication, team work and management processes. Module provides opportunities to gain understanding and skills in management,
motivation, delegation, and conflict solving knowledge. Show more... Learning outcomes
Upon completion of communication module, the student is able to differentiate and combine communication,
team work, and management skills and methods, and can implement this knowledge in specialty work. Student is able to debate on its specialty, make persuading presentations, and can work in teams. Show more... Elective courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
HPP0020
6.0
4.0
2.0
0.0
2.0
A
K
MMK5280
6.0
4.0
2.0
0.0
2.0
E
S2
MNF5510
6.0
4.0
2.0
0.0
2.0
A
SK
Total: at least 6.0 ECTS credits
+
MODULE: Food Studies module 33.0 ECTS credits (Core studies)
Aims
Module courses gives knowledge and understanding in food technology,
food science, and food processes and principles. Show more... Learning outcomes
Upon completion this module, the student:
- understands connections between food, nutrition, and food processing principles;
- has knowledge in food processing and equipment operation principles;
- has knowledge in food physics, and is able to associate it with food raw materials, food processes, food safety, and food science;
- describes food quality, and understands quality associations with chemical, biological, physical, microbiological, and biochemical processes;
- applies microbiology, biochemistry, chemistry, and physics knowledge in developing safe food products and technologies;
- interprets and applies food legislation;
- can apply omics methods for food production, optimization of bioprocesses or in food and health science. Show more... Compulsory courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
LKT0050
6.0
4.0
2.0
2.0
0.0
E
S
LKT0060
6.0
4.0
2.0
2.0
0.0
E
K
LKT0080
6.0
4.0
2.0
1.0
1.0
E
S
LKT0110
6.0
4.0
2.0
1.0
1.0
E
K
LKT0260
9.0
6.0
3.0
3.0
0.0
E
S
+
MODULE: Science and research module 18.0 ECTS credits (Special studies)
Aims
Module courses give knwoledge how to apply food science achievements in food development and research,
and how to conduct research studies. Present additional knwoledge areas related to specialty. Show more... Learning outcomes
Upon completion this module, the student:
- differentiates and uses scientifically relevant literature and information;
- combines information from different sources, and is able to make own conclusions;
- applies laboratory methods, and generates suitable methods for analyzing an object;
- analyzes and interprets results of experiments;
- has knwoledge in biology, biotechnology, nutrition or applied chemistry areas which are related to specialty. Show more... Compulsory courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
LKT0140
6.0
4.0
2.0
0.0
2.0
A
S
Elective courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
LKG0040
6.0
4.0
3.0
0.0
1.0
A
S
LKG0050
6.0
4.0
2.0
0.0
2.0
E
S
LKG0070
6.0
4.0
1.0
0.0
3.0
H
K
LKG0200
6.0
4.0
2.0
1.0
1.0
E
K
LKK0030
6.0
4.0
1.0
3.0
0.0
E
K
LKK0060
6.0
4.0
2.0
0.5
1.5
E
K
LKK0080
6.0
4.0
2.0
0.0
2.0
E
S
LKT0130
6.0
4.0
3.0
0.0
1.0
E
K
LKT0230
3.0
2.0
0.5
0.0
1.5
A
S
LKT0270
6.0
4.0
1.0
0.0
3.0
E
S
Total: at least 12.0 ECTS credits
+
MODULE: Food Technology Module 21.0 ECTS credits (Special studies)
Aims
Module courses expand understanding, developing and management of chosen food technologies and processes.
Learning outcomes
Upon completion this module, the student:
- describes, and differentiates technological equipment, processes, and buildings, and knows their special requirements;
- applies food raw material properties, food technologies, food safety, food quality, and food science knwoledge in solving problems;
- understands and applies technologies on innovation methods in developing products;
- transforms food technology processes in order to gain food products with higher and more stable quality. Show more... Compulsory courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
LKT0150
6.0
0.0
0.0
0.0
0.0
A
S
Elective courses:
Course title
Course code
ECTS credits
Hours per week
Lectures
Practices
Exercises
E/P-F.Ass./ Gr.Ass.
Teaching semester
LKT0070
6.0
4.0
2.0
0.0
2.0
A
K
LKT0240
9.0
6.0
2.0
3.0
1.0
E
SK
LKT0250
9.0
6.0
3.0
3.0
0.0
E
S
LKT0280
9.0
6.0
4.0
2.0
0.0
E
S
Total: at least 15.0 ECTS credits
+
MODULE: Free Choice 6.0 ECTS credits (Free choice courses)
Aims
The purpose of the module is to give to the student an opportunity to learn some subjects outside the study plan according to their own wish and capability.
Learning outcomes
After successful passing the module a student gets reflection of a particular field in science,
art or technology which is not directly related to the study plan, and is able to understand and use this knowledge. Show more...
+
MODULE: Lõputöö 24.0 ECTS credits (Graduation thesis)
Aims
The purpose of the thesis is to apply and integrate creatively
knowledge that has been obtained during the studies into a compact work that can be either theoretical or experimental. During the preparation of thesis the following skills will be developed: self-expression, ability to present logically and clearly thesis results, but also teamwork and teaching experience will be given. Show more... Learning outcomes
After successful passing the module a student:
- can - by using relevant methods - independently obtain information and to use it creatively and critically;
- can - in estonian and in english - to present the scientific problems of particular research orally and in written form and is able to participate in professional discussions;
- can apply his knowledge and skills in his work, act in teams, pass his knowledge to others and to rise continuously his professional level through lifelong learning. Show more...
+
STANDARD STUDY PLAN: Autumn daytime study
