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Food Engineering

Study programme Food Engineering educates human resources for the performance of professional work in the field of technological engineering in the scientific field of Food Engineering. In the framework of this study programme specialists are educated and trained to independently organize and run production processes in food industry, to control raw materials, intermediate products, final products and improve current technologies and procedures in the field of food engineering. Apart from that, gained knowledge presents needed theoretical and practical base for continuation of education through doctoral degree studies and further on.

There are three optional study fields (modules) at master academic studies in the study programme Food Engineering: Carbohydrate Food Engineering, Processed Food Technologies and Quality Control. While registering at master academic studies, the students can choose due to their own aptitudes and wishes among mentioned optional fields.

Carbohydrate Food Engineering - List of Courses - pdf
Food Preservation Technologies - List of Courses - pdf
Quality Control - List of Courses - pdf