Upon a successful completion of the program Food Science and Biotechnology-speciality Nutrition, candidates shall be able to:

  • Understand the role of food and nutrition, nutrient function levels, in maintaining normal health as well as nutritional support in lifelong diseases.
  • Evaluate and understand nutrition standards, laws, regulations and policies for diet planning and intervention.
  • Analyze and understand aspects of nutrition behavior (eg socioeconomic status, culture, psychology, consumer choices, costs) and their application to health risks.
  • Guide individuals, families and the community on nutrition, diet planning and food preparation to increase health benefits and reduce potential health risks.
  • Prepare and evaluate data regarding the health status and nutrition of individuals, groups and communities based on the nutritional values ​​of the food served or consumed.
  • Supervise food preparation and service, monitor food intake and quality to ensure nutritional care in food service facilities (including public and private institutions).
  • Develop and create specific dietary recipes for specific persons according to the requirements and needs of persons (by gender, age, etc.).

Upon a successful completion of the program Food Science and Biotechnology-speciality Food technology, candidates shall be able to:

  • By using food chemistry and microbiology as well as knowing the chemical and biochemical reactions that occur during food processing and preservation, students gain knowledge and will be able to select appropriate methods of food processing and preservation, while maintaining food quality and safety.
  • Knowing the basic principles of food storage methods, including high and low temperatures, cooling, freezing, drying, concentration and control of water activity, fermentation and innovative methods of food processing, etc., students will be able to do the proper processing based on the type of food.
  • Apply basic principles and practices of hygiene and sanitation in food processing operations, as well as manage the use of water, waste and scrap.
  • Formulate and modify food products such as nutrient improvement, quality improvement and ingredient replacement.
  • Recognize the role of microorganisms in food spoilage and those that beneficially affect fermentation processes using appropriate laboratory techniques to counts, isolate and identify microorganisms in food.
  • Recognize good production practices and determine the nutritional values ​​of each food product.
  • To select the type of packaging based on the type and requirements of food, as well as to control the packaging of food (do they meet the legislative requirements for food)
  • To know how to lead a production process, to skillfully avoid current problems, to formulate and improve a production process.


Other key skills that are required when studying in this field are:

  • Good skills in using technological equipment and MS Office software.
  • Ability to work independently.
  • Excellent communication skills and good teamwork skills.
  • Ability for analytical and numerical calculation of problems through modeling, simulation and use of software programs.


What can students do with a qualification in Food Science and Technology? They can work in ‘‘main groups of Directive 86/366/EEC set in DIRECTIVE 2005/36/EC ANNEX IV. Jobs directly related to their qualification level include:

  1. Food Technologists
  2. Water Technologist
  3. Dietologist
  4. Nutrition
  5. Quality Manager
  6. Food Inspector at the Food and Veterinary Agency
  7. Inspector, scientific researcher at the National Institute of Public Health
  8. Inspector / customs officer for food quality and safety
  9. Professional consultant locally and overseas
  10. Food scientist at the research institutes
  11. Enologists / winemakers.