BA/BS in Food Science and Technology

This programme develops integrated competencies in food science, technology, nutrition, and entrepreneurship, with particular emphasis on applying sustainable food-business principles across the food supply chain. Learning outcomes combine knowledge of inorganic, organic, physical, and food chemistry with instrumental and sensory analysis to characterise raw materials and products, and integrate mathematics, statistics, and engineering to analyse food and catering manufacturing processes, including their microbiological and nutritional aspects. Students learn to evaluate and improve food-processing and packaging methods and equipment, select quality and safety assurance methods for developing health-promoting products, and design food-technology projects that weigh the social, economic, and environmental implications of production decisions. Research skills cover searching scientific literature, applying statistical methods, and carrying out independent studies with critical evaluation of results, with practical training in laboratory equipment and managing food-business manufacturing under ethical and safety considerations. Teaching combines classroom lectures, laboratory work, seminars, and enterprise visits with individual study, and each module ends with an examination.