Study programme: Food engineering
Study field: Carbohydrate food engineering

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.

In accordance with the long-term tradition, study field Carbohydrate food engineering deals with objective definition of raw materials quality, intermediate products and final products in sugar industry, starch industry, wheat products industry, bakery and confectionery products industry. By the application of instrumental, physicochemical and sensory methods on the modern equipment, the processing parameters are analyzed and defined and their interactions aiming at technological procedures improvement. At this study field the human resources are successfully trained to independently organize, run, improve and innovate technological procedures in wheat processing technologies, bakery products, sugar, starch and confectionary products technologies.