The aims of the study program Food microbiology and Safety on specialist academic studies are to expand students’ knowledge gained during master academic studies in the field of Technological engineering (Food Microbiology and Safety). Development of creative skills necessary for organization, realization and control of microbiological safety and control of food in its every segment (raw material, intermediate products and final products), for all subjects in the food chain business, as well as for organization, realization and control of microbiological analysis an accredited and factory laboratories and scientific institutions are also aims of this study program. Apart from that, the aims of the study program are that students gain knowledge on modern approach and quality control concept of the results of microbiological food analyses. Integrated management system of quality control of microbiological analyses of the results and current national and international regulations dealing with quality control of microbiological analyses of the results is one more aim. Furthermore, the aims of the study program are also development of the skills for independent and team work, presentation and interpretation of paper results to specialist and wider audience as well as development of students’ awareness for the need of permanent education.

The aims of the study program Enology are education and training of professional enologist within narrow scientific field of Biotechnology, as well as education of specialist engineers in technology capable of independent work in the production process of grape, fruit and special wines, but also to deal with a situation, emerging inherent manufacturing process. Education of Specialist Engineers in Technology is adequate to organize, implement and control the physical, chemical and microbiological analysis in a winery laboratories, accredited laboratories and institutions engaged in scientific research in the field of enology. Upon completion of specialist studies, they will be able to take action at appropriate stages of production, based on adequately obtained analytical results, in order to favor or prevent certain processes and change that affect the final quality and stability of wine and spirits (selection of raw materials, the manufacturing process, conditions of ageing and stabilization, as well as the style of final product). Furthermore, they will be able to perform original, professional and relevant research, to improve existing and promote novel methods. After graduation, specialists will be able to describe and interpret the sensory properties of wine. Knowledge of the impact and importance of the individual stages of the technological process of wine production, as well as applied enological products and equipment on the sensory properties of wine will be gained and it will allow effective action in order to improve the quality of the wine. Understanding of the different production microorganisms (yeasts, bacteria, fungi) application and influences in wine technology will be considered. Ability to understand and follow the legislation in the field of production and marketing of wine is also provided.

The program of Specialist academic studies Cosmetic technology is focused on the acquisition of academic knowledge and practical skills necessary for independent managing of the technological process of production of cosmetics and personal care products and, also, for solving the existing problems inherent in the production process. Expanding the knowledge acquired within the master academic studies with new knowledge in the field of cosmetic technology allows specialists to independently and creatively solve the problem formulation and reformulation of certain groups of cosmetic products, professional and competent selection of appropriate equipment and technological process of production, as well as to influence the factors of colloidal and microbiological stability of the finished products, which meet the modern requirements of quality, safety and efficiency. Acquiring knowledge in the field of national, European and international regulations concerning the production, transport and quality control of cosmetic products, allows the high competence and independence of graduated specialist in all aspects related to product registration and control of their quality. The program of Specialist academic studies Cosmetic Technology lasts one year (two semesters) and includes two mandatory (first semester) and five elective (two in the first and three in the second semester) courses, as well as the creation of Specialist thesis. Teaching take place by working with small groups of students and mentoring, and at the end of study, the student acquires 60 ECTS.