Food Products Control and Expertise

In conformity with the ever growing tendencies and requirements in regard of the processing quality of food products and their safety, it is very important to form specialists with a good understanding of the top theoretical and technical requirements in the field. Moreover, the increasingly severe restrictions imposed by the international community to the food industry, specifically for raw materials and auxiliaries, creates a demand for specialists with vast technical, but also chemical, biochemical, microbiological and toxicological knowledge. The control and expertise in the field play fundamental role in picking up and developing of the mentioned requirements.

By taking all this into account, the teaching staff of the faculty in general and of the specialization in particular is ready to form engineers with solid knowledge in food chemistry, biochemistry, microbiology, top analytical methods (chromatography and spectroscopic analyses methods), as well as with excellent technical background and advanced skills in the field.