COURSE CURRICULUM

The BSc in Food Engineering is structured over four years to progressively build scientific, technical, and managerial competence. In the first year, students develop strong foundations in chemistry, mathematics, thermodynamics, zoology, animal physiology, microbiology, environmental management, food safety, and basic food industry equipment, alongside informatics and agricultural studies. The second year deepens technical expertise through subjects such as food chemistry and hygiene, electrotechnics, unit operations in food processing, measurement and control, colloid chemistry, and principles of food technology, complemented by business studies, professional language skills, and intercultural communication. In the third year, the focus shifts to applied and analytical areas including quality assurance, instrumental and food analytics, statistics, food industry technologies, food industry economics, agricultural regulation, project work, and advanced communication skills, preparing students for real-world professional environments. The program concludes in the fourth year with professional practice and a thesis, allowing students to apply their accumulated knowledge to practical challenges and independent research. This comprehensive structure equips graduates with the engineering, biological, chemical, analytical, and management skills required to operate and develop food processing technologies while ensuring food quality, safety, and efficient industry practices.