Food Science and Technology

The aim of the program is to provide graduates with accurate, fundamental theories and principles of natural sciences, food sciences, extensive knowledge of technology, skills and professional competencies relevant to the modern requirements of the labour market, which will be oriented on practical activities and continuation of studies at the next levels of higher education.

To teach students:

Scientific foundations of the processes of the food industry, the range of products, the concept of food safety and quality, the changes taking place during the processing of raw materials, the peculiarities of technological operations, the issues of labour protection and safety provided for by environmental and food legislation, toxic compounds and metabolism in the surrounding environment and food, safe working conditions.

Help in developing the ability to characterize food components using physicochemical analytical methods; assess the impact of economic factors; analyze innovations in food science and technology; and develop and implement food technology projects.