Tallinn Technical University/ EE

TTU has been active in contract research for a long time and it was managed and coordinated within the sector of scientific research. In 1987 contract research was reorganized as an independent scientific department and all the research laboratories and the basic service units (data processing, library services, patent department, meteorological services department) were transferred under its management.
From 1991 new programs are being introduced offering more flexibility and choice and for this purpose, the organizational structure was reorganized. In the Faculty of Chemistry 4 new Departments were founded, including the Department of Food Processing. At the beginning the Department of Food Processing consisted of three Chairs: Chair of Food Science (Chairman, Prof. R.Vokk), Chair of Food Technology (Chairman, Prof. A.Kann), and Chair of Food Chemistry (Chairman, Prof. J.Kann) and was offering the special study courses on two specialities – “Food Technology” and “Catering Technology”. Later on the organizational structure of the Department has been changed and since then the Department of Food Processing has two Chairs – Chair of Food Science offering courses signed as KTO in study programs, and the Chair of Food Technology (Chairman, Prof. T.Paalme from 1997) offering courses KTT in study program. Since 1999 a new College in Kuressaare was founded and the Department has the special diploma study courses for the College students as well (see the Study programs). In the long-term context, integration with European and world universities and institutes in the same field is supposed to be organized and therefore, hereby you will find a comparison with the curricula in different universities in Europe (“Foodnet”). Also the standard requirements of the Institute of Food Technologists for the Food Science curricula are given.
Concerning the distance learning and adults’ training, a new International Diploma Management has been organized in 1994 as a combined 3-year study in collaboration with the Haaga Institute (Finland). Over 40 food specialists have been granted by the IMD degree.
Key person: Professor Raivo VOKK