Food Technology and Human Nutrition

Food Technology and Human Nutrition Programme

The curriculum for Food Technology and Human Nutrition is designed to provide comprehensive practical and theoretical training in the transformation of agricultural raw materials into processed, packaged, and shelf-stable food products. The primary goal of the program is to prepare highly qualified technology experts and human nutrition specialists for the food industry. This interdisciplinary program, delivered within an applied engineering context, equips students with the essential knowledge, skills, and values required for a successful career in both the industrial and public sectors.

Graduates possess the expertise to work in various capacities related to meat, dairy, grain, fruit, vegetable, carbohydrate, and fat processing, as well as gastronomy, human nutrition, and food inspection. They acquire specialized knowledge in conducting design and analytical work in food and nutrition technology, including the implementation of quality assurance systems and production management. These competencies allow graduates to adapt flexibly to the diverse requirements of the global labor market.

Completion of the first-cycle (undergraduate) studies enables graduates to further advance their academic and professional expertise through second-cycle (graduate) studies.