Study programme: Food engineering
Study field: Quality control

Study programme Food engineering educates human resources for the performance of professional work in the field of technological engineering in the scientific field of Food engineering. In the framework of this study program specialists are educated and trained to independently organize and run production processes in food industry, to control raw materials, intermediate products, final products and improve current technologies and procedures in the field of food engineering. Apart from that, gained knowledge presents needed theoretical and practical base for continuation of education through master degree studies and further on. On the bachelor degree academic studies of Food Engineering there are three optional study fields (modules): Carbohydrate Food Engineering, Food Preservation Technologies and Quality Control.

The real definition of quality makes sense only if the way of its achievement is taken into account. Due to these reasons, students of the study programme Food engineering, study field Quality control are not only informed about technological procedures of food products production of different groups, equipment and processes in food industry but also about ways and techniques of quality control. In the framework of the study field, the students are offered theoretical knowledge about basic issues and practical application of instrumental, chemical, sensory and microbiological methods of analysis. Through high number of classes of practical teaching classes in laboratories on modern analytical equipment students will find challenges of this technological-analytical specialty.