The Bachelor of Science in Food Technology is an educational program that aims to specialize in the fields of food sciences and engineering. This program provides students with a comprehensive understanding of the processes of food production, processing, storage, packaging and distribution. The main goal of the program is to train individuals who will contribute to the development of innovative and sustainable technologies that will improve food safety and quality.
During the training, students learn basic sciences (biology, chemistry, physics) and engineering principles. These courses are essential for understanding the composition, nutritional value and spoilage mechanisms of foodstuffs. They also gain in-depth knowledge in areas such as food processing techniques, food engineering, food microbiology and food chemistry. Another important aspect of the program is the understanding of food safety and quality control systems. In this context, international food safety standards such as HACCP (Hazard Analysis and Critical Control Points) and ISO are emphasized.
The educational methodology includes theoretical lectures as well as laboratory work, applied projects and research. This approach provides opportunities for students to consolidate their theoretical knowledge with practical applications. Laboratory courses provide practical application of food analysis and food processing techniques.
In the final years of the program, students often have the opportunity to do internships. These internships allow students to experience real working environments in the industry and gain a better understanding of the requirements of the business world. They also provide a valuable networking opportunity for graduates to increase their chances of finding a job.
As for career opportunities, Food Technology graduates can work in various positions in food production and processing industries, quality control laboratories, research and development departments, public and private sectors. There are also opportunities to specialize in areas such as sustainable food systems, food safety and hygiene standards. This program aims to train qualified individuals who can follow the rapid technological developments in the food industry and produce innovative solutions for the needs of the sector.