Lectures

 

Bachelor program (4 years)
  1. Basics in food technology
  2. Introduction to food technology
  3. Food nutrition and safety
  4. Technology of fermented products
  5. Control food microbial quality
  6. Food technology
  7. Food materials
  8. Preservation of agricultural produce
  9. Refrigeration technology
  10. Food packaging
  11. Laboratory experiment
  12. Technical internship
  13. Science project
  14. Science Thesis
 
Engineer program (5 years)
  1. Basics in food technology
  2. Food technology
  3. Mechanical processes and equipments
  4. Thermal processes and equipments
  5. Biological processes and equipments
  6. Food nutrition and safety
  7. Food microbiological examination
  8. Application of microorganisms in food preservation
  9. Scientific foreign languages I
  10. Scientific foreign languages II
  11. Basics in food factory design
  12. Food refrigeration technology
  13. Milk and dairy technology
  14. Ventilation and air condition
  15. Technology of transformation and preservation of seafood
  16. Technology of transformation and preservation of fruit and vegetable
  17. Technology of transformation of cereal
  18. Technology of preservation of cereal
  19. Meat technology
  20. Wine technology
  21. Ethanol technology
  22. Technology of glutamate sodium and products rich in amino acids
  23. Malt and beer technology
  24. Yeast technology
  25. Science project
  26. Observation internship
  27. Engineering internship
 
Master program
  1. Food texture
  2. Aromatic compounds in food
  3. Standardilization of food quality
  4. Toxins in food
  5. Food preservation
  6. Thermal processing in food technology
  7. Fermentation technology
  8. Natural bioactive compounds
  9. Kinetics of food biogical processes
  10. Functional foods