Food Product Engineering

The program provides complex training of specialists, including training in the fields of biotechnology and bioengineering. The graduates of this study program possess knowledge that covers the technologies of all sub-branches of the food industry (~60 industries) and thus have the opportunity to work in extremely diverse fields of food production. 

The specific objectives are to provide theoretical and practical training for students’ acquisition of knowledge of modern technologies in food production, knowledge and application of measures to increase food quality, design and operation of technological lines for processing agri-food products, analysis, design and application of management in food companies, knowledge and use of specific software, as well as relevant legislation.

Professional skills acquired: - Use and management of advanced technologies in the food industry; - Identification and application of research methods in the field of food science, food technologies, equipment specific to the food industry and biotechnology; - Management of a by-product recovery system, waste treatment and environmental protection; - Design and promotion of food products and application of innovative strategies in the field of food.