Food Chemistry and Biochemical Technologies

The study program FOOD CHEMISTRY AND BIOCHEMICAL TECHNOLOGIES target the training of specialists for food and biochemical industry, according to the European and national workforce requirements. 

The common part of the curricula for Chemical Engineering field include fundamental disciplines (mathematics, physics, computer programming) and also specific disciplines (organic and inorganic chemistry, physical chemistry, biochemistry, microbiology, transfer phenomena, automation, food processing, food quality control, equipment design) and is structured with courses, laboratories, scientific projects and practice.

By the means of specialty disciplines, the graduates acquire skills in the following areas:

- design and management of technological processes for obtaining, processing and characterization of animal and vegetable products;

- selection, design and operation of food-processing installations and equipment;

- foodstuff production by biochemical processes;

- foodstuff preservation and conditioning;

- bakery products, soft and alcoholic drinks, dairy and meat products manufacturing;

- methods for food processing;

- processing of food raw material;

- packaging and storage methods of food;

- nonconventional techniques for processes analysis and control;

- quality control, food safety and toxicology.

The graduates, through interdisciplinary university training, are able to work both in production and quality control.