Food Quality and Innovations

Innovative and qualitative food is a “key to success” for the food producer and guarantee of good health for all consumers. The study program “Food Quality and Innovations” include interdisciplinary studies (food technology, quality management, innovation development), in order to create a new, high – quality, consumer – safe and competitive food product from the idea to market. The knowledge and skills form the competence of new specialist to become a leader in the production company.

The aim of the academic Bachelor study programme is to prepare a competitive and knowledgeable specialist in food production, quality and innovation, who is able to organize quality management and development of innovations in food companies, to carry out creative research and to form the basis for further studies in higher education.

During the interdisciplinary study programme, students acquire knowledge of food technology, quality and new product development from idea till market. The main focus in the food technology component of the programme is on science – chemistry, physic, math, food product and process technology, quality and innovation. The programme’s business component focuses on innovation, entrepreneurship and marketing management.

Career opportunities 

Graduates work in food companies – Quality department, New product developed department (R&D) and laboratories; Scientific research institutions, Public administration and control services.

• Completed secondary education
• Diploma
• Transcript of grades

• Good or excellent final grades in the following subjects
  
• English*
• Mathematics
• Chemistry
• Biology

• Eligibility for university in home country

• Portfolio of at least 4 still life drawings in pencil drawing technique (by hand)

 * International test score minimum - CEFR level B2, IELTS score 5.5, TOEFL score 520, TOEFL-iBT score 68