Every year of the programme is divided into six teaching periods, usually of eight weeks each. During the first six weeks, students complete two subjects (one morning and one afternoon subject), followed by a week of private study. The final week of each period is usually when the exams are held.
Periods 3 and 4 have a different structure: they are made up of four weeks each and usually only include one subject. Classes are given for the first three weeks, and exams are held in the final week.
All subjects in the bachelor total 180 credits under the ECTS. Most subjects are worth 6 ECs each.
The Food Technology programme has a relatively high number of contact hours – around 24 per week. It is a broad programme and therefore includes a variety of teaching methods.
During a lecture, students sit together in a lecture theatre and listen to the lecturer.
During tutorials, students work on assignments either alone or in groups. Tutorials present the opportunity to discuss with your fellow students. Often extra instructors are present, who can help solve any problems, answer questions, and explain the material straight away.
In project-based teaching, students work together in small groups on a problem or case study, under the supervision of an instructor. At the end of the session, students will have considered a range of solutions to the problem together, and learned about the best way to approach problems.
Students generally put theory into practice during practicums, which involve conducting experiments (usually in groups of two or three) in a laboratory or other practical classroom, under the supervision of instructors or assistants. Not all practicums take place in a laboratory – some use computers and teach how to use software packages or how to produce a computer model.
Some subjects involve excursions to food companies. Some private study is required in addition to the contact hours; students can plan this study to suit their schedule.