Program Objective and Skills Acquired upon Completion of Studies
The objective of the professional program “Food Technology”, with the profiles: “Plant Products Technology”, “Animal Products Technology”, “Beverages and Water Technology”, is the preparation of professionals skilled in the technologies and processes related to the modern production of healthy and safe food.
The academic process aims for students, at the end of the study cycle, to:
-
Possess the necessary knowledge to be trained as professionals in the field of food technology.
-
Have in-depth practical knowledge of the technologies of production, processing, preservation, and marketing of food products.
-
Build a solid foundation in applying work procedures according to the standard requirements of food quality and safety management systems.
-
Demonstrate professional and effective communication, as well as collaborative and leadership skills in achieving the goals and objectives of the group in which they are engaged.
-
Know the methods of quality analysis of food products and evaluate the characteristics of raw materials.
Admission Criteria and Form of Study
| Category | Description |
|---|---|
| Admission Criteria | According to the criteria of the state Matura and the Decision of the Council of Ministers (DCM) on GPA. The GPA criterion does not apply (DCM no. 436, dated 3.6.2020). |
| Form of Study | Full-time |
| Official Duration of Studies | 2 years, 4 semesters, 120 credits (ECTS) |
Employment Opportunities
Graduates of this program may be employed in:
- Processing industries of plant-based products.
- Processing industries of animal-based products.
- Workshops, factories, or companies that process or preserve fruits and vegetables.
- Industries producing, processing, and marketing alcoholic and non-alcoholic beverages.
- Food industries, for monitoring processes, modifying, and implementing technological schemes of production and processing.
- Food industries, for evaluating raw and auxiliary materials in food production.
- Food analysis laboratories, for assessing chemical, physical, microbiological, and organoleptic indicators of products.
- Food industries, for determining technological parameters, calculating theoretical and practical yields of preservation and production processes.
- Food businesses, as internal or external evaluators, for the implementation of schemes according to quality management systems.
Opportunities for Further Studies
The credits earned in this program may be transferred to another program of the same level, within or outside the institution, giving students the opportunity for further studies both in Albania and abroad.
🔗 Click here to view the curriculum of the study program.
