In the first year of study, 9 subjects are studied. In the second year, 8 subjects are studied, of which 3 are optional out of the 6 offered. In the third, 8 subjects are studied, of which 6 are compulsory, and 2 subjects are chosen by the student from 4. offered. In the 6th semester, the student must also do an internship in a food factory or in a specialized food testing laboratory. This course is compulsory for all students of the study program. In this semester, the student also works on a graduation thesis, which consists of two parts: the theoretical basis of the thesis and the approach to the creation and defense of the thesis. These two subjects are considered compulsory.
Education of experts in the field of food (technological) engineering, who can perform various tasks that require the application of modern knowledge in this field, as well as training students for further training.
Competences refer to the development of critical thinking skills; mastering the skills necessary to perform highly specialized, managerial and analytical jobs in the wide field of food processing; acquired knowledge in practice; creative use of modern information and communication technology; combining acquired theoretical and practical knowledge in order to analyze and solve concrete problems in the wider context of technological and ethical issues; ability to work in teams.
After completing the study program, the student acquires skills in all basic areas of food technology. Provides training for solving specific problems in many economic branches, e.g. in slaughterhouses, dairies, non-alcoholic and alcoholic beverage industry, confectionary industry, medicinal and herb processing, cold stores, entrepreneurial organizations, own farms engaged in traditional processing.