Engineering and Management in Food Service and Agri-Tourism

The specialization in Engineering and Management in Public Food and Agritourism trains engineers through interdisciplinary studies in food production, economics, management, agritourism, and business, aligned with global developments. Graduates become specialists prepared for roles in production, administration, strategy, marketing, and HR within public food and agritourism companies. Training is provided through disciplines such as food chemistry, agrochemistry, topography, agrotechnics, economics, accounting, financing, production management, catering, financial analysis, quality management, and human resources. Specialized courses are grouped into two categories: (1) Economic, managerial, and legislative – project management, agritourism economics, rural tourism, marketing, business management, consumer behavior and protection; and (2) Food production – microbiology, gastronomy, hygiene, culinary techniques, pastry, beverage technology, animal product processing, confectionery, packaging and design, equipment, and international tourism relations.