Analysis of the Degree Programmes in the Field of Food Science and Technology Offered by Swiss Universities and Universities of Applied Sciences

Abstract

This thesis systematically examines the degree programmes in the field of food science and technology offered by Swiss universities of applied sciences and the federal institutes of technology. Universities and universities of applied sciences educate qualified professionals for the economy, academia, and society. Due to the continuously changing needs of the labour market, those institutions have to develop their degree programmes in a constant and circular process, the curriculum value chain. This thesis proposes a method to convert the qualitative statements of the course descriptions into a quantitative and comprehensive evaluation on specific aspects of the curricula, thereby identifying the main differences in the curricula structure and content. Moreover, it relates these differences to the institutional factors shaping the examined institutions. In future research, scholars can apply this method to other educational institutions and degree programmes and provide the empirical information needed for upcoming curriculum reforms.