Description
The Bachelor’s Degree in Food Science and Technology focuses on the study, processing and safety of food products. The programme combines fundamental sciences such as chemistry, biology and microbiology with applied knowledge in food production, nutrition and quality assurance. It includes theoretical courses, laboratory training and practical experience, preparing graduates for innovation and production management in the food sector. The degree corresponds to Level 6 EQF.
Relation to Employment
Graduates of the Department of Food Science and Technology can pursue professional and scientific careers in the food sector either as freelancers or as employees in the public or private sector. Possible career prospects include: - Food industry executives (product design, production, quality control, management services, etc.), - Executives of food analysis laboratories, - Consultants in the food sector.
Access Requirements / Progression Opportunities
Admission to the program requires a Secondary School Leaving Certificate (High School Diploma) and successful participation in national-level examinations.
Knowledge
• Understanding of food chemistry, biology and microbiology
• Knowledge of food processing technologies
• Understanding of nutrition and food safety
Skills
• Food analysis and quality control
• Use of laboratory techniques
• Development of food products
Competences
• Management of food production systems
• Problem-solving in food safety
• Application of scientific knowledge in industry