Students of the Department of Food Science and Technology that have successfully graduated are able to :

Knowledge level

• describe the composition of food
• know the methods of food analysis
• understand food processing methods
• distinguish food preservation and packaging techniques as well as materials used for food packaging
• recognize the processes of spoilage and degradation of food
• understand food quality management systems
• know the legal framework of food production and marketing
• describe the principles of commerce and food marketing

Skill level

• determine the composition of new foods
• correlate the composition of food with their processing methods
• design new foods
• solve food preservation and processing problems
• control the quality of food
• implement modern technologies in food production
• manage a quality and food safety management system
• enforce legislation at the stages of food production and marketing
• understand consumer behavior

Ability level

• choose the appropriate method of food analysis.
• indicate optimal food production and preservation processes
• assess food safety
• install quality management and food safety systems
• decide on food processing and preservation techniques
• design new products
• interpret scientific data in the field of food
• integrate new technologies across the range of food production, preservation and handling
• evaluate food market trends