About Us

The departmental teaching activities are primarily focused on technological, hygiene and economic issues related to food production. 

Within our Bachelor’s programmes, students are provided with the theoretical basis and laboratory practice in the fields of chemistry and biochemistry. Emphasis is also laid upon biology, microbiology, food analysis and technology, as well as food economics and marketing. 

Within the follow-up Master’s programmes, two degree courses are offered: Technology and Economics of Fat, Surfactant and Cosmetics Production, and Technology, Hygiene and Economics of Food Production. Particular emphasis is laid upon food industry management and marketing, food hygiene legislation, and quality control in the food industry. 

What forms an integral part of our activities is our Ph.D. programmes, the aim of which is to produce more researchers and experts in the field of food chemistry and technology. These programmes are offered on full-time as well as part-time basis.