This module will provide an understanding and meaning of profession, ethics and their role in the professional life of a food scientist / food technologist. It will explain the importance of ethics in the field of Food Science & Technology. It will describe the virtue ethics model for a person and make them familiar with ethics in raw material supply, food analysis, food safety, food processing, food product development, packaging and distribution. It will also impart an increased social responsibility towards the consumers as Food Science and Technology Professionals.
Welcome to the module of FST4271 Food Plant Management. This is a core module taught in Y4 Trimester 1 of BSc Food Science and Technology, Department of Food Science and Technology, University of Rwanda.
At the completion of the course, students are expected to be able to:
- Design a food project/plant and manage it by the application of the studied principles
- Use the web tools and the libraries to find equipment suppliers for food industry
- Write as a food consultant a good report for investors or financers
- Understand how products are designed and developed in the food industry.
This module will provide an understanding and meaning of profession, ethics and their role in the professional life of a food scientist / food technologist. It will explain the importance of ethics in the field of Food Science & Technology. It will describe the virtue ethics model for a person and make them familiar with ethics in raw material supply, food analysis, food safety, food processing, food product development, packaging and distribution. It will also impart an increased social responsibility towards the consumers as Food Science and Technology Professionals.
The present module gives an opportunity to students of applying knowledge and skills acquired in their academic program to contribution to finding a solution of an emerging problem in the field of Food Science and Technology through research, as well on different methods of finding dissemination, such as scientific reporting, publication, and public presentation.