Master of Science in Food Sciences and Technologies

Knowledge and competences that characterize the profile: - In-depth knowledge of food production processes - In-depth knowledge of food biotechnology processes - Good knowledge of classical and instrumental methods in Food Analytics as well as molecular techniques applied in Food Industries. - In-depth knowledge of food safety and quality assessment systems - Certification - ISO, HACCP and Accreditation in the food industry - Full knowledge of the "Packaging" System in the food industry - Knowledge of contamination and contaminants of food products, for management and their reduction. - In-depth knowledge in enzymology, bioengineering and process modeling and simulation. -Knowledge in applied statistics, computer programs and the use of the Internet. - In-depth knowledge of the English language in general and that of the profession, to be able to communicate, use the written language and use contemporary scientific literature in English more effectively. -Organization of the second cycle: specialty disciplines and diploma work will teach students to independently solve important production tasks, become skilled in the field of analysis and be successful in scientific research work.