|Major||Food Engineering Undergraduate Program|
|Mode of attendance||Full-time|
|Faculty||Faculty of Agricultural, Food Sciences and Environmental Management|
|Institute||Institue of Food Technology|
|Program coordinator||Dr Péter Sipos, Associate Professor|
|Program length||7 semesters|
About the course:
The BSc in Food Engineering is aimed at training professionals who are able to operate, supervise and develop food processing technologies. The studies contain the physical, chemical and biological basics of engineering with special emphasis on the food quality and safety related issues. Besides becoming acquainted with the operations and technological processes the students also learn economic, management and analytical aspects of food chain management. Therefore, the main goal of the education is to train people who are able to fully provide the functions in relation with the everyday tasks of operation from the engineering, biological and chemical work to the management duties based on their comprehensive theoretical bases. The 7 semesters include one semester long industrial practice period. Learning is through lectures, tutorials, seminar groups, practical sessions, research projects and self-directed study. Assessment is via oral and written examinations and a research dissertation.
Areas of study:
Principles of Food Technology, Unit Operations in Food Processing, Baking Technology, Wine Making Technology, Packaging Technology, General and Inorganic Chemistry, Organic and Biochemistry, Colloid Chemistry, Agricultural and Food Microbiology, Food Chemistry, Wine Microbiology and Chemistry, Analytical Chemistry, Instrumental Analytics, Raw Materials of Food Processing, Food Analytics, Quality Control of Plant Origin Food Products, Qualification of Animal Products, Measurement of Control, Introduction of Food Safety, Food Hygiene, Basics of Quality Assurance, Food Industry Technologies and Quality Assurance, Environmental Management, Environmental Technology, Food Industry Economics.
Graduated students may find employment in the food industry, raw material and product qualification, food analysis, inspection, quality assurance. Beyond this, they will also be qualified to work for the authorities, in the fields of public administration, logistics, trade and consumer protection. Graduates may progress to MSc in Food Safety and Quality or an MSc in nutrition.