The real definition of quality makes sense only if the way of its achievement is taken into account. Due to these reasons, students of the study programme Food engineering, study field Quality control are not only informed about technological procedures of food products production of different groups, equipment and processes in food industry but also about ways and techniques of quality control. In the framework of the study field, the students are offered theoretical knowledge about basic issues and practical application of instrumental, chemical, sensory and microbiological methods of analysis. Through high number of classes of practical teaching classes in laboratories on modern analytical equipment students will find challenges of this technological-analytical specialty.
List of Courses - pdf