Study programme: Food engineering
Study field: Food Preservation Technologies

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.

As a part of Food Engineering, study field of Food Preservation Technologies deals with processing of raw materials of animal and plant origin into great number of food products. Engineers of this study field are trained to work in power-plants of food preservation industry, complex industrial systems, project organizations, organizations that produce equipment for this field, scientific, expert, educational institutions, organizations dealing with distribution and quality control as well as in services for supervision of sanitary and health safety of food products.