BSc in Food Engineering

The program is intended to train food industry engineers in general knowledge of biology, chemistry, physics, and mechanics; and special knowledge in food science, practical knowledge in food processing, preservation, and technology and sufficient theoretical knowledge to be able to continue their studies in the second phase of the program (MSc).

Full name of the bachelor degree program
Food Engineering

Name of the qualification in the degree
Food Engineer

Length of course: 7 (6+1) semesters

Food engineers with a BSc degree are able to accomplish the following tasks

  • to apply principles in the field of management, leadership skills, organization, marketing, food industry information technology, standardization, and technology in food processing and distribution
  • to grasp the physical, chemical, biological and sensory changes taking place in raw materials and food products during processing and storing; and also to comprehend their molecular backgrounds
  • to apply modern technological and biotechnological procedures in food processing and conservation using basic knowledge in food industry procedures
  • to process and conserve food industry raw materials and to process safe food
  • to apply examination techniques to raw materials and food products, and to identify main food components
  • to identify and examine microorganisms vital to the food industry
  • to plan, organize and control food industry procedures
  • to apply quality control in food industry processes
  • to contribute to the establishment of, and to control HACCP systems
  • to apply environmental regulations concerning food technology
  • to assess, investigate and evaluate problems related to food technology

In addition they have cooperation and professional communication skills as well as foreign language skills and a sense of responsibility.

After the BSc program you can continue your studies in one of the following programs

  • MSc in Food Engineering
  • MSc in Food Safety and Quality §
  • PhD in Food Science

Practical Training Centre helping the education

  • Operational technology practice plant – to teach the basic operations of food production
  • Operational practice unit for fermentation – to teach technologies for the distilling industry and fermentation
  • Sensory Laboratory
  • Pilot plant for processing food – to teach operational elements of food preservation technologies
  • Pilot beer plant – to teach the technology for beer making