Program Overview

University Program: Food Engineering, BSc

Overview

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.

Academic Requirements

• High school certificate
• Entrance examination in mathematics, chemistry, or biology (written and oral)
• English language proficiency (TOEFL 513 / IELTS 5.5 / oral examination)

Program Details

• Faculty: Agricultural and Food Sciences and Environmental Management
• Academic Discipline: Agricultural Science
• Qualification: Food Engineer
• Starting Date: September
• Duration: 7 semesters
• ECTS Credits: 180+30
• Tuition Fee: $7,000 USD/year
• Other Fees: Application fee $150 USD, entrance procedure fee $350 USD

Curriculum

The program includes a comprehensive range of subjects designed to equip students with theoretical knowledge and practical skills in food engineering. The main subjects typically include:

1. Agricultural Botany, Economic Sciences, General and Inorganic Chemistry, History of Agriculture and EU Knowledge, Informatics, Mathematics, Raw Materials of Food Processing, Thermodynamics, Zoology
2. 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
3. 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
4. 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

Internship and Practice

• Students should complete a 14-week professional practice in the last semester.

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. They may also continue their studies with an MSc in food engineering, an MSc in food quality and assurance, or an MSc in nutrition.