21 Studeni 2024
STUDY HOLDER
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
STUDY DURATION AND ECTS CREDITS
2 years (4 semesters), 120 ECTS credits
Study is completed by successfully passed all exams, written final thesis and passed final exam.
CONDITIONS FOR ADMISSION
The right to apply to graduate university studies in Food Engineering is available to candidates who completed relevant undergraduate study programmes with the acquisition of 180 ECTS in the field of Biotechnical Sciences, in the subject of Food Technology and the subject of Biotechnology.
Applicants who finished inadequate undergraduate university study programme with the acquisition of 180 ECTS credits in the field of Biotechnical sciences, subject Agriculture / agronomy (except Agroeconomics and Mechanization studies), Technical sciences, subject Basic technical sciences and subject Chemical engineering; Interdisciplinary fields of science, study Biotechnology and drug research; Natural Sciences, subject Chemistry and subject Biology can also enrol but with the additional exams from the undergraduate level.
Applicants who finished the Programme for the Acquisition of Missing Knowledge, Skills, and Competencies Required for Enrolment to Graduate University Study Programmes of the Faculty of Food Technology, with the acquisition of 30 ECTS.
All applicants are ranked under same conditions.
Further details on the admission can be found here.
ACADEMIC TITLE AWARDED BY STUDY COMPLETION
- title: Master of Food Engineering
- abbreviation: mag. ing. techn. aliment.
COMPETENCES ACQUIRED BY STUDY COMPLETION
The experts of this profile have sufficient general and professional knowledge from the basic natural sciences, from food chemistry, microbiology, process engineering, science of food and nutrition and other branches which enables them to deal with any problem in food production, to supervise technological processes in food industry, to improve the existing processes and technologies, to introduce new technologies and to design industry plants. In addition to that, these experts are also educated to improve the existing food products and to develop new ones, and to ensure quality control. These experts are qualified to work in scientific institutions (faculties, institutes), in research and development projects. They can also teach certain vocational courses in schools.
CONTINUATION OF EDUCATION
Upon completion of the study, students can continue with postgraduate university study programmes (third cycle) offered by the home or related faculties.
STUDY HOLDER
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
STUDY DURATION AND ECTS CREDITS
2 years (4 semesters), 120 ECTS credits
Study is completed by successfully passed all exams, written final thesis and passed final exam.
CONDITIONS FOR ADMISSION
The right to apply to graduate university studies in Food Engineering is available to candidates who completed relevant undergraduate study programmes with the acquisition of 180 ECTS in the field of Biotechnical Sciences, in the subject of Food Technology and the subject of Biotechnology.
Applicants who finished inadequate undergraduate university study programme with the acquisition of 180 ECTS credits in the field of Biotechnical sciences, subject Agriculture / agronomy (except Agroeconomics and Mechanization studies), Technical sciences, subject Basic technical sciences and subject Chemical engineering; Interdisciplinary fields of science, study Biotechnology and drug research; Natural Sciences, subject Chemistry and subject Biology can also enrol but with the additional exams from the undergraduate level.
Applicants who finished the Programme for the Acquisition of Missing Knowledge, Skills, and Competencies Required for Enrolment to Graduate University Study Programmes of the Faculty of Food Technology, with the acquisition of 30 ECTS.
All applicants are ranked under same conditions.
Further details on the admission can be found here.
ACADEMIC TITLE AWARDED BY STUDY COMPLETION
- title: Master of Food Engineering
- abbreviation: mag. ing. techn. aliment.
COMPETENCES ACQUIRED BY STUDY COMPLETION
The experts of this profile have sufficient general and professional knowledge from the basic natural sciences, from food chemistry, microbiology, process engineering, science of food and nutrition and other branches which enables them to deal with any problem in food production, to supervise technological processes in food industry, to improve the existing processes and technologies, to introduce new technologies and to design industry plants. In addition to that, these experts are also educated to improve the existing food products and to develop new ones, and to ensure quality control. These experts are qualified to work in scientific institutions (faculties, institutes), in research and development projects. They can also teach certain vocational courses in schools.
CONTINUATION OF EDUCATION
Upon completion of the study, students can continue with postgraduate university study programmes (third cycle) offered by the home or related faculties.
STUDY HOLDER
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
STUDY DURATION AND ECTS CREDITS
2 years (4 semesters), 120 ECTS credits
Study is completed by successfully passed all exams, written final thesis and passed final exam.
CONDITIONS FOR ADMISSION
The right to apply to graduate university studies in Food Science and Nutrition is available to candidates who completed relevant undergraduate study programmes with the acquisition of 180 ECTS in the field of Biotechnical Sciences, in the subject of Food Technology and the subject of Biotechnology or in the subject of Nutrition.
Applicants who finished inadequate undergraduate university study programme with the acquisition of 180 ECTS credits in the field of Biotechnical sciences, subject Agriculture / agronomy (except Agroeconomics and Mechanization studies), Technical sciences, subject Basic technical sciences and subject Chemical engineering; Interdisciplinary fields of science, study Biotechnology and drug research; Natural Sciences, subject Chemistry and subject Biology can also enrol but with the additional exams from the undergraduate level.
Applicants who finished the Programme for the Acquisition of Missing Knowledge, Skills, and Competencies Required for Enrolment to Graduate University Study Programmes of the Faculty of Food Technology, with the acquisition of 30 ECTS.
All applicants are ranked under same conditions.
Further details on the admission can be found here.
ACADEMIC TITLE AWARDED BY STUDY COMPLETION
- title: Master of Nutrition and Food Science
- abbreviation: mag. nutr.
COMPETENCES ACQUIRED BY STUDY COMPLETION
The experts of this profile are professionally and scientifically trained to work in food industry in ensuring food safety and quality, in research and development projects. They can also work in institutions for food control or in the state agencies. These experts can be involved in the planning and organization of nutrition in catering industry, hotels, army etc. They are qualified to work in the state institutions, in education, or in health promotion (hospitals, schools, media etc.). Based on essential knowledge from natural sciences, specific knowledge is upgraded in the area of nutrition, microbiology, food analysis and legislation, inevitable for food assessment from nutritional, sensory, microbiological and toxicological aspects.
CONTINUATION OF EDUCATION
Upon completion of the study, students can continue with postgraduate university study programmes (third cycle) offered by the home or related faculties.
