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Students will develop new technical competencies in food engineering - food quality and food safety, learn how to develop and execute a research plan and obtain skills in the application of new leading edge technologies to the agri-food industries, including novel food processing technology, food process automation, risk assessment. They will develop solutions to food design, manufacture and supply challenges which underpin safe food production.
The aim of these studies is to prepare highly qualified specialists - executives in the processing, preservation, storage and control of food quality. Graduates are well prepared to creative work like engineer and manager in the food processing enterprises specialized in the acquisition, storage and distribution of food and in human nutrition. They are able to organize and optimize production, including the selection of machinery and equipment and they carry out of its economic calculation. Graduates from this program possess advanced knowledge of marketing, management, food law and human nutrition. They have advanced knowledge of the integrated quality management systems and statistical process control.