Food Engineering, BSc

Short description: 

The BSc in Food Engineering is aimed at training professionals who are able to operate, supervise, and develop food processing technologies. The studies include the physical, chemical, and biological fundamentals of engineering, with special emphasis on food quality and safety-related issues. Besides becoming acquainted with operations and technological processes, the students also learn economic, management, and analytical subjects. The main goal of the program is to train experts who are able to fully provide services related to the everyday tasks of operation, from engineering and biological work to management duties, based on their comprehensive theoretical knowledge.

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Lecture, seminar: 40%

Practice: 60%

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Internship/Practice: Students should complete a 14-week professional practice in the last semester.

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Main subjects typically include (this list is indicative and may change):

 

• Year 1: Agricultural Botany, Economic Sciences, General and Inorganic Chemistry, History of Agriculture and EU Knowledge, Informatics, Mathematics, Raw Materials of Food Processing, Thermodynamics, Zoology, Animal Physiology, Agricultural and Food Microbiology, Analytical Chemistry, Basic Equipment for Food Industries, Environmental Management, Environmental Technology, Introduction to Food Safety, Organic and Biochemistry, Technical Basics of Agricultural Machinery.

• Year 2: Agricultural and Food Microbiology, Business Studies and English Language Skills, Economic Sciences, Electrotechnics, Food Chemistry, Food Hygiene, Introduction to Intercultural Communication, Professional Language Skills, Unit Operations in Food Processing, Colloid Chemistry, Grant Proposal Writing in the Target Language, Measurement and Control, Principles of Food Technology.

• Year 3: Basics of Quality Assurance, Business Studies and English Language Skills, Food Industry Technologies and Quality Assurance, Instrumental Analytics, Legal English, Statistics, Unit Operations in Food Processing, English for Environmental Management and Politics, Food Analytics, Food Industry Economics, Intercultural Communication, Principles of Food Technology, Project Work, Agricultural Regulation and Administration.

• Year 4: Professional Practice, Thesis.

 

Career prospects: Graduates may find employment in the food industry, in raw material and product qualification, food analysis, inspection, quality assurance, or may work for food authorities. They may also continue their studies with an MSc in Food Engineering, an MSc in Food Quality and Assurance, or an MSc in Nutrition.​

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You can find more information about the program here​​

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Are you considering applying for this program?

• Check out some information about the Application and Admission process!

• More info about Accommodation and Cost of living are also available on our website.

• Don’t forget to check the available programs for Scholarships!

• If you still have any questions, feel free to Contact us!

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