Food Engineering, BSc

The BSc is a three-year program that will provide you with the theoretical and practical skills necessary to operate, supervise and develop food processing technologies

Overview

The food engineering bachelor program trains students to operate, supervise and develop food processing technologies. The studies contain all related aspects of engineering fundamentals including physics, chemistry and biology with special emphasis on the quality of food in addition to all related issues to safety. Students will also learn how to deal with all aspects of food chain management. The main objective of this course is to educate people to deal with everyday tasks in their field of engineering, biochemical or chemical work. The course also aims at teaching them the main managerial skills. There are 7 semesters in this program including one semester-long industrial practice period. Learning is through lectures, tutorials, seminar groups, practical sessions, research projects and self-directed study. Assessment is via oral and written examinations and a research dissertation.

Syllabus

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
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
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
4. Professional Practice, Thesis

Career prospects

Graduates may find employment in the food industry, raw material and product qualification, food analysis, inspection, quality assurance or may work for food authorities. Graduates may continue their studies with an MSc in food engineering, an MSc in food quality and assurance, or an MSc in nutrition.