Professional study of Food Technology
Objectives of
the professional education, expressed through the teaching programme of the
professional study of Food Technology, are aimed at achieving professional
competences of students for direct inclusion in all work processes in the field
of food technology. The competences are comparable to three-year professional
studies at the Faculty of Agriculture and food sciences at Hochschule Neubrandenburg, the Corvinus University Budapest,
the Faculty of food science with which the Polytechnic has also signed a
bilateral agreement, Technische
Universität München, Fakultät Brau- und Lebensmitteltechnologie. Upon completion of the
professional study, the students attain general knowledge in the fields of the
basic natural sciences adopted during the first two semesters at the specified
studies, professional knowledge in the field of food technology and practical
experience, to which special attention is paid throughout the final semester
both at the specified institutions and the Polytechnic of Požega. Through the
study programme of Food Technology, the students attain competences to apply
chemistry and microbiology in food production, control and management of food
production processes, knowledge of raw materials and finished products storage,
knowledge of eco-production of food.
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