Food Product Engineering

The Food Engineering study programme prepares engineers capable of designing, optimizing, and managing technological processes in the food industry, ensuring the production of safe, high-quality food products. The curriculum combines fundamental engineering knowledge with courses in food chemistry and biochemistry, microbiology, food biotechnology, quality control and assurance, as well as food safety and food security. Students acquire the competencies required to perform production, technological control, and quality management activities in sectors such as the meat and dairy industries, bakery and milling, fermentation industries, extractive industries, and fruit and vegetable processing. The programme is aligned with European academic standards and responds to the current demands of the labour market, offering graduates excellent career opportunities in food manufacturing companies, analytical and quality control laboratories, research institutions, public authorities responsible for food safety and consumer protection, as well as in higher education. Graduates are prepared to contribute to the development of modern, sustainable food technologies that promote consumer health and ensure the production of safe and high-quality food products.