BSc in Food Engineering

The program is intended to train food industry engineers in general knowledge of biology, chemistry, physics, and mechanics; and special knowledge in food science, practical knowledge in food processing, preservation, and technology and sufficient theoretical knowledge to be able to continue their studies in the second phase of the program (MSc).

Full name of the bachelor degree program
Food Engineering

Name of the qualification in the degree
Food Engineer

Length of course: 7 (6+1) semesters

Schedule of the selection procedure

For foreign citizens:

  • Deadline for sending the application package: 30 April
  • Notification on admission/rejection/sending of the „Contract for Tuition” (e-mail): 2 June
  • Deadline for sending back the ”Contract for Tuition” and payment of fee for the first 2 semesters (4200 EUR): 15 June
  • Confirmation of the registration and possible start of visa application: after receipt of the fee (at latest till 13 July).
  • Start of courses: Beginning of September 2020

Tuition fee: 2100 EUR/ semester (2 semesters must be paid in advance)

Includes the expenses of education and practices, using libraries, computers and internet at the Faculty rooms; all the advantages of a Student Card but does not include special procedural fees. The tuition fee does not include local travel, board, insurance, accommodati

Required documents for admission:

- High school finishing certificate

- proof of English knowledge*

- Motivational letter

- CV

Studies accepted as prerequisites for admission to the bachelor degree program
Solid basis in at least two of following fields, proven by a high school certificate or transcript of records and completion of an online-test

  • Mathematics
  • Physics
  • Chemistry
  • Biology

*Foreign language requirements

Candidates from countries where English is not the language of instruction need to have an internationally accepted English exam: the minimum is a complex (combination of oral and written) intermediate level (B2) language exam, or an equivalent secondary school leaving examination or diploma.

If you are interested in to study in our Food Engineering Bachelor programme, please send these documents by e-mail to the e-mail address

Core curriculum (fields of knowledge essential for the qualification)

  • the natural science disciplines (Maths, Physics, Chemistry, Biology) providing the foundation to the food engineering profession, 20-30 credits
  • general professional training with regards to understanding the processes during food processing and storing (Biochemistry, food chemistry, physical chemistry, general microbiology, 15-25 credits
  • basic knowledge in engineering and technology (engineering technologies, food industry processing skills, measurements and automation, electrotechnics, informatics), 30-40 credits
  • specialized knowledge in food safety (food analytics, food microbiology and food hygiene, food security, food industry quality control) 10-20 credits
  • economic knowledge and communication skills (economics, food industry economics, food industry marketing, process management, legal regulations of food production and food processing, negotiation skills) 15-25 credits
  • professional knowledge of the food sector offering special competences for food production and food handling (technologies of handling goods, animal product technologies, technologies of wine and soft drink production, technologies of confectionery and edible fat production, technologies of brewing and distilling, cereal technologies, preservation technologies, food trade), 50-75 credits

Food Engineering BSc curriculum

Professional training

Professional training: a semester-long (15 weeks) professional training that can be organized outside the institution, and a minimum of 30 credits can be earned.

Food engineers with a BSc degree are able to accomplish the following tasks

  • to apply principles in the field of management, leadership skills, organization, marketing, food industry information technology, standardization, and technology in food processing and distribution
  • to grasp the physical, chemical, biological and sensory changes taking place in raw materials and food products during processing and storing; and also to comprehend their molecular backgrounds
  • to apply modern technological and biotechnological procedures in food processing and conservation using basic knowledge in food industry procedures
  • to process and conserve food industry raw materials and to process safe food
  • to apply examination techniques to raw materials and food products, and to identify main food components
  • to identify and examine microorganisms vital to the food industry
  • to plan, organize and control food industry procedures
  • to apply quality control in food industry processes
  • to contribute to the establishment of, and to control HACCP systems
  • to apply environmental regulations concerning food technology
  • to assess, investigate and evaluate problems related to food technology

In addition they have cooperation and professional communication skills as well as foreign language skills and a sense of responsibility.

After the BSc program you can continue your studies in one of the following programs

  • MSc Food Engineering §
  • MSc Food Safety and Quality §
  • PhD in Food Science

Practical Training Centre helping the education

  • Operational technology practice plant – to teach the basic operations of food production
  • Operational practice unit for fermentation – to teach technologies for the distilling industry and fermentation
  • Sensory Laboratory
  • Pilot plant for processing food – to teach operational elements of food preservation technologies
  • Pilot beer plant – to teach the technology for beer making