Pedagogical and educational work at the Department of Food Technology is primarily focused on the education and formation of university-educated experts for the needs of the food and cosmetics industry and its scientific and development base.
Graduates are employed as technologists, operational engineers, managers in the sugar, mill-bakery, starch, feed, canning, meat, poultry, freezer, dairy, tobacco and cosmetic industries, as well as in associated production plants, in control food and health laboratories, in large trading companies and distribution facilities with a focus on control, analytical, biochemical, microbiological, conservation and engineering issues, with knowledge of modern packaging technology, project preparation of production and its economic evaluation. Some of the graduates work as researchers in food, cosmetic, chemical and health research and as teachers in vocational and higher education.
Graduates master the chemical-technological, chemical-engineering, biochemical and physico-chemical processes that take place in the production of food and cosmetic products, as well as the composition of raw materials, auxiliary substances, methods of laboratory and operational control, modern methods of evaluating food and cosmetics, the latest knowledge from physical and colloidal chemistry and the application of theoretical basics from general basic scientific disciplines and the latest mechanization and automation of production processes.
An important part of the department's activities is scientific research, which is carried out in close cooperation with other workplaces.
