Graduate university study programmes

Food Engineering

The study programme is based on the most recent scientific findings related to physical and chemical properties and changes of food constituents during the production, preservation and storage processes. During this study programme the students would acquire additional knowledge and skills, indispensable for the creation of novel products, master new techniques and technologies in the study fields of food engineering, as well as specific engineering skills necessary for planning, designing, conducting and handling of the novel processes.

Food Safety Management

This study programme has been based on the most recent scientific achievements related to food safety control (chemical, toxicological and microbiological aspects of food safety). The programme covers the area of food production (development, design, control), the area of legislation related to food safety and quality, which will have a special significancein the processes of coordination of Croatian and EU legislature, as well as the area of conducting and managing the processes, products and companies in food industry.

Bioprocess Engineering

In the field of modern biotechnology, the presence of new technologies, based on the scientific breakthrough of molecular genetics, cell biology and engineering, as well as (in the near future) nanotechnology, has been emphasized. Thus, a close relation and cooperation between the teaching process and the work on scientific research projects at the Faculty of Food Technology and Biotechnology is expected. This will enable the development of abilities for an individual and creative work in the fields of research and development as well as for introducing new technologies.

Molecular Biotechnology

In the field of modern biotechnology the presence of new technologies, based on the scientific breakthrough of molecular genetics, cell biology and engineering, and, in the near future, of nanotechnology has been emphasized. Therefore, a close relation between the teaching process andthe work on scientific research projects at the Faculty of Food Technology and Biotechnology, which will enable the developing of abilities for individual and creative work in the fields of research and development, is expected.

Nutrition

Interdisciplinary approach and an extremely dynamic development of food science and nutrition have developed a need for education of experts with a solid knowledge, not only in fundamental disciplines, but also in the newest scientific achievements related to food epidemiology, physiopathology, toxicology, dietary recommendations, specific needs in target population groups, healthy or ill, diet-therapy, education an communication on food and health. A close relationships of the educational process with scientific research projects at the Faculty of Food Technology and Biotechnology is expected, which will enable the development of skills for individual and creative work in the fields of research and development.