A certified food science and technology engineer is skilled in the fields of production, technology, planning of operations, management of economic processes, development of products, quality assurance, tender-writing, and is capable of undertaking management tasks while taking into account technical and economic aspects. Food engineers are involved in the development of innovative applications in agricultural technology, biotechnology and processing of raw food materials to produce healthy food products. Between the 2nd and the 3nd semester there is a vocational practice (4 weeks) at multinational, local company or laboratory of food.
Basic subjects: Physical chemistry, Statistics, Transport phenomena, Quality management, Basics of nutritional science;
Specialized subjects: Food safety; Biotechnology in food industry; Environmental management, Marketing; Measuring technics and automatization, Food technologies, Packaging in food industry, Product development and innovation, Food law, Planning of food plants, Novel and alternative food processing technologies;
Elective subjects: Novel food preservation technics, Sensory analysis, Technology of fermented food products, etc.
Students will acquire scientific and technical knowledge to develop healthy and nutritious food products by applying innovative technologies, as well as skills to promote and market them. Food engineers will be equipped with the necessary analytical skills to work on food security and food analytical projects. Students who graduate from the Faculty usually choose their carriers in the sector of food and beverages at production companies; at research institutes, at biotechnological laboratories or international advisory companies.
Level of the programme: Master of Science (MSc)
Duration of the programme: 4 semesters
Registered in: Hungary
Credits: 120
Who should apply?
The program is planned for students who intend to pursue a Master of Science in Food Science and Technology engineering in English by completing this two year long course.
Application requirements: Submitted online application form; Bachelor of Science certificate (BSc in Food Engineering, Biotechnology, Biology, Chemistry, Agriculture, Agronomy, Environmental Engineering, Chemical Engineering, Microbiology, Analytical, Organic Chemistry or Physic), a demonstrated proficiency in English (B2 level or equivalent) and a Skype interview (oral entrance examination).
Tuition fee: 2650 EUR
Start of the program: September
Other fees: 150 EUR entrance exam fee
Food Safety and Quality Engineering (MSc)
About the Programme
A certified food safety and quality engineer has special knowledge about food microbiology, molecular biology, toxicology and emerging analytical methods, and can effectively supervise and control the process and distribution of safe and high quality food production and distribution suitable for human consumption in all aspects. Food safety and quality engineers can monitor workflow and processes in food industry companies, ensure the food safety during food processing (applying the farm to fork principle) and establish and implement quality standards.
Between the 2nd and the 3nd semester there is a vocational practice (4 weeks) at multinational/local company or food safety and food analytic laboratory.
Specialized subjects: Food safety and risk analysis; Food biotechnology and risks; Instrumental analysis (spectroscopic and separation techniques); Rapid analytical and microbial methods; Food quality assessment; Measurement theory and design of experiments; Quality control systems; Quality management; Auditing of quality management systems; Food safety aspects of food processing technologies; legal regulation of food quality and safety; Food economy and marketing; Innovation in food economics; Management and communication; Consumer expectations and consumer protection.
Elective subjects: Novel food preservation technics, Sensory analysis, Technology of fermented food products, Novel and alternative food processing technologies, Packaging in food industry etc.
Students will acquire scientific and technical knowledge to apply food safety regulations and standards; develop novel analytical and microbial methods, and apply standardized risk analysis and food testing procedures; develop new food technologies and product, novel and smart packaging solutions.
Students who graduate from the Faculty usually choose their carriers in the sector of food and beverages at production companies; at research institutes, at biotechnological laboratories or local and international food safety authorities and inspection, certification and consultancy companies or continue the study in PhD program.
Level of the programme: Master of Science (MSc)
Duration of the programme: 4 semesters
Registered in: Hungary
Credits: 120
Who should apply?
The program is planned for students who intend to pursue a Master of Food Safety and Quality Engineering in English by completing this two year long course.
Application requirements: Submitted online application form; Bachelor of Science (BSc) certificate (BSc in Food Engineering, Food Science, Food Science and Nutrition; Food and Consumer Science; Food Processing; Food Safety and Quality Engineering; Food Quality and Innovation; Nutrition; Food and Nutrition; Biotechnology, Biology, Bioengineering; Chemistry, Agriculture, Chemistry and Technology; Agronomy, Environmental Engineering, Biochemistry; Chemical Engineering, Chemical and Bioengineering; Dietetics, Microbiology, Analytical, Organic Chemistry or Physic, Natural and Environmental Sciences; Biosystems Engineering), a demonstrated proficiency in English (B2 level or equivalent) and a Google meet interview (oral entrance examination).
