Program Overview

Faculty and Academic Discipline

• Faculty: Agricultural and Food Sciences and Environmental Management
• Academic discipline: Agricultural Science
• Qualification: Food Engineer

Program Details

• Starting date: September
• Language requirements: English language proficiency (TOEFL 513 / IELTS 5.5/oral examination)
• Academic requirements: high school certificate; entrance examination in mathematics, chemistry or biology (written and oral)
• Duration: 7 semesters
• ECTS credits: 180+30
• Tuition fee: 7,000 USD/year
• Other fees: application fee 150 USD, entrance procedure fee 350 USD

Short Description

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. Besides becoming acquainted with operations and technological processes the students also learn economic, management and analytical subjects. The main goal of the program is to train experts who are able to fully provide services related to the everyday tasks of operation from engineering, biological and chemical work to management duties based on their comprehensive theoretical knowledge.

Lecture, Seminar, and Practice

• Lecture, seminar: 40%
• Practice: 60%

Main Subjects

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
5. Professional Practice, Thesis

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