Food Biotechnology

In the realization of teaching programme of study field Food Biotechnology, theoretical knowledge is gained as well as experimental, laboratory and operation experience with the aim of students’ skills development to define objectively raw materials quality, semi-products and ready-made products of biotechnological production, process parameters and their mutual interaction. Detailed knowledge of all traditional biotechnological production segments enables them to independently organize, run, improve and innovate production of malt and beer, strong alcoholic beverages, alcohol and bakery yeast, vinegar and organic acids, vitamins, enzymes, antibiotics, etc.

List of Courses - pdf

About Us

Faculty of Technology Novi Sad was founded in 1959, with the aim to give academic education to technological and engineering staff in the sphere of food engineering. For more than 50 years, the Faculty has developed into highly ranked educational and scientific institution, both in our country as well as abroad. High level of academic education, scientific papers, scientific and educational projects, innovations, patents and other accomplishments of our employees in the sphere of food, chemical and pharmaceutical engineering, as well as in biotechnology, have made our institution ranked very high among other institutions of this kind.

Education at the Faculty of Technology is implemented through accredited study programs of academic studies, at four levels (undergraduate, master, specialist and PhD level), in the scientific field of technical-technological sciences, and subfield of technological engineering.

Study Programs

Accredited study programs of undergraduate, master, specialist and PhD level.

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