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Carbohydrate Food Engineering

In accordance with the long-term tradition, study field Carbohydrate food engineering deals with objective definition of raw materials quality, intermediate products and final products in sugar industry, starch industry, wheat products industry, bakery and confectionery products industry. By the application of instrumental, physicochemical and sensory methods on the modern equipment, the processing parameters are analyzed and defined and their interactions aiming at technological procedures improvement. At this study field the human resources are successfully trained to independently organize, run, improve and innovate technological procedures in wheat processing technologies, bakery products, sugar, starch and confectionary products technologies.

List of Courses - pdf