Duration of the BSc program:

7 semesters

Form of education:

Full time

Number of credits required for graduation:

210

Objectives of the BSc program:

The purpose of this program is to equip students with:

• general knowledge of biology, chemistry, physics, technical sciences, and economics;
• special knowledge of food sciences;
• professional knowledge of food processing technologies;
• theoretical knowledge to enable them to proceed with their studies at the master’s (MSc) level.

Major professional qualities and skills to be developed in students:

• Use of laboratory (i.e., chemical, physicochemical, analytical, etc.) methods for the identification of major food components in both raw materials and finished products.
• Enumeration and detection of foodborne microorganisms.
• Preservation of value-added food raw materials.
• Understanding of physical, chemical, biological, and sensory changes (and their molecular background) in food raw materials and final products during storage.
• Application of up-to-date technological and biotechnological procedures in food processing and preservation.
• Manufacturing safe food products.
• Designing, managing and controlling production procedures in food processing.
• Developing and operating food quality management systems.
• Implementing environmentally friendly food processing technologies.
• Ability to identify, define, analyze and evaluate problems related to food processing/production.
• Application of business, management, marketing, IT, standardization, and technical skills related to food production and trade.

Further general skills to be developed in students:

• cooperation and communication skills,
• knowledge of foreign languages,
• responsibility.

Range of careers open to graduates:

• Public administration jobs related to food production and trade.
• Special administration jobs at food control authorities.
• A wide variety of jobs at consumer protection agencies and professional chambers.
• Production manager and general manager in various food operations.

Major study areas:

• General subjects:
• natural science subjects (biology, microbiology, chemistry, physics, mathematics, biometrics, applied informatics);
• technical / engineering subjects (machinery);
• social science subjects (economics, agricultural policies).
• Professional subjects:
• food chemistry, food analytics, food microbiology and hygiene, basic unit operations in the food industry, measurement and automation, basic machines in the food industry, occupational / labor safety and health, food technology, food safety, food quality management, food economics, management and organization studies, legal regulation of food production and trade;
• specialized professional subjects: meat and poultry processing technologies, fish and game processing technologies, dairy processing technology, animal health management, food preservation, bakery and confectionery technologies, alcoholic and non-alcoholic beverage manufacturing technologies, plant protection food quality control and testing in practice, fundamentals of nutrition science, packaging technology, food marketing.

Practical training:

• A total of 3-week-long practical training, during the first 3 semesters, for which no credits are awarded.
• A 1-semester-long comprehensive practical training, in the 6th semester, for which 30 credits are given.

Program details:

Elective courses:

Foreign Languages; Pet Breeding; From Organic Farming to Gene Technology; Disaster Management; Precision Crop Production; Horse Breeding; Animal Hygiene; Rural Tourism; Services Marketing; Alternative Crop Production; Basic Banking Knowledge; Foreign Trade, Advanced Food Unit Operations; Growing Ornamental Plants; Origin, habitat, and Conservation of Weeds, etc.