The purpose of the program and the skills acquired at the end of the study program:

The aim of the professional program “Food Technology”, with the profiles: “Technology of Plant Products”, “Technology of Animal Products”, “Technology of Drinks and Water”, is to prepare skilled professionals in terms of technologies and processes related to modern production of healthy and safe food.

The entire academic process is guided and aimed at students at the end of the study cycle:

To have the necessary knowledge for their formation as professionals in the field of food technology.
Have in-depth practical knowledge of technologies related to the production, processing, storage and marketing of food products.
Have a stable knowledge base in the implementation of work procedures according to the standard requirements of quality management systems and food safety.
Demonstrate professional and effective communication, collaborative and leadership skills in fulfilling the goals and objectives of the group in which they will be engaged.
To have the necessary knowledge on the methods of quality analysis of food products and the evaluation of the characteristics of raw materials.

Admission criteria and form of study

Admission criteria            According to the merit criteria for the state matriculation and

VKM above average grade. The average grade criterion is not applied (VKM no. 436 dt. 3.6.2020).

Form of study Full-time.

Official duration of studies 2 years, 4 semesters, 120 credits (ECTS)

Employment opportunities

In the processing industries of plant products.
In animal product processing industries.
In workshops/factories/companies that process or preserve fruits and vegetables.
In the industries of production, processing and trading of alcoholic and non-alcoholic beverages, etc.
In food industries to follow the whole process, modification and implementation of technological schemes of production and processing of food products.
In the food industry for the evaluation of raw materials and auxiliary materials for the production of food products.
In food analysis laboratories for the evaluation of chemical, physical, microbiological and organoleptic indicators of food products.
In food industries for the determination and assessment of technological parameters, calculation of theoretical and practical yields of processes, storage, etc., of food products.
In food businesses as an internal or external assessor, to implement the schemes set up in accordance with the quality management systems of food products.

Opportunities for further studies

The transfer of credits obtained in this study program to another program of the same level, in this institution or another institution, giving them the opportunity for further studies in the country and abroad.

Click here to view the study curriculum