The BSc in Food Engineering is aimed to train professionals who are able to operate, supervise and develop food processing technologies. The studies contain the physical, chemical and biological basics of engineering with special emphasis on the food quality and safety related issues. Besides becoming acquainted with the operations and technological processes the students also learn economic, management and analytical subjects. Therefore, the main goal of the education is to train people who are able to fully provide the functions in relation with the everyday tasks of operation from the engineering, biological and chemical work to the management duties based on their comprehensive theoretical bases.
Application requirements: General Certificate of Education (G.C.E), upper-intermediate English language certificate
Length of the Study programme: 6 semesters for academic studies+1 semester long farm management practise period
Number of ECTS credits: 180+30