Aims and Objectives

The Master Program in Food Science and Technology at UBT offers an advanced academic education in this field. This program is designed in full accordance with the mission and vision of UBT.

The mission of the Master program in Food Science and Technology is to cultivate dynamic and innovative leaders for the 21st century academic environment. Our program is dedicated to advancing knowledge and expertise in food science and technology, fostering a multidisciplinary approach to address current and future challenges in the field. We are committed to fostering a global perspective and cultivate food science experts that are essential for education of food science especially food technology, and a deep understanding of nutritional science, preparing them to make meaningful contributions to the global food industry, public health, and sustainable food systems of Kosovo and beyond. This Master program in Food Science will enable us to contribute to food productivity and safety and secure livelihoods through sustainable value addition and natural resources management.

The contemporary curriculum built and compared with the higher education curricula of developed countries (EU and USA) as well as the level of industry development in Kosovo guarantees a good quality education for students through the application of good and contemporary learning practices, where laboratory work, cooperation with industry as well as scientific research in the field of Food Science and Food Technology is the priority. UBT throughout the duration of study in this program will provide optimal conditions to guarantee high quality studies and mobility with international partners. The program will be supported by a strong didactic base, scientific, practical and experimental experience of the institution, as well as the human resources involved in this program. The program aims to prepare them through interaction with subjects, topics and interdisciplinary staff, students are expected to deepen their understanding of the food chain, challenges, risks and opportunities of this sector.

The Mission of the institution is UBT offers a dynamic and innovative 21 century academic environment. Our institution (UBT) provides a supportive and challenging opportunity for the students, faculty and staff in a participatory  and self-governance setting. Building on a tradition of teamwork between students each other’s, the faculty, staff and administrators, which it will help in developing a new culture and education in the field of food science. UBT is committed to enhance its participation as an active member of the community by providing learning opportunities driven by teaching and research excellence, intellectual interaction and creativity. UBT is a preeminent centre of intellectual and cultural activity in Kosovo, improving the region’s quality of life through the skills, knowledge, experience and engagement of its faculty, staff, students and alumni. UBT will be a leading contributor to the growth, and strategic development of Kosovo and all the region around as. UBT will serve Kosovo and the region, by preparing leaders for the 21st century with a global outlook and the skills needed for educational, social, economic, political, environmental and cultural advancement. The mission of UBT is available online to all stakeholders in https://www.ubt-uni.net/en/ubt-en/about-ubt/

Conversely, the mission of our Faculty of Food Science and Technology is to educate and prepare professionals who will play a crucial role in shaping the built environment and improving urban living quality. Our approach combines innovative teaching, impactful research, and transformational management in food science and technology. We are dedicated to contributing significantly to sustainable development and strategic regional growth. Our commitment extends to fostering global perspectives and cultivating leadership skills that are vital for the educational, social, economic, political, environmental, and cultural progress of Kosovo and the wider global community.

Learning outcomes of the study program:

• To possess an understanding of advanced knowledge in food chemistry, microbiology, engineering and knowledge development, not to mention these meanings to create, process and produce healthy, safe and high quality food items.
• All communication skills through discussions, debates and written and oral presentations in projects
• To be able to suggest processing conditions for industrial food products with high values ​​in terms of food and sensory properties and in relation to raw materials, convenience, energy and sustainability.
• Applications of advanced techniques, tools and equipment in the processing, analysis and analysis of food care products, requiring due care. application to food.
• Analyzes, evaluates and interprets food science data, including research literature, requiring that the findings are conveyed innovatively and ethically to a diverse audience, from colleagues to the wider public.
• Demonstrates understanding and technical competence in the appropriate database, distinguishing between all different foods and their principle implications.
• Organizes techniques and effectively conveys information and relevance, both orally and in writing, with clarity and accuracy for a diverse audience, including users, colleagues, and consumers.
• Executes and directs research projects in food science, navigating the complexities of its science and practice, addressing ethical, cultural, and environmental dimensions when addressing them.
• Interprets, compares, and categorizes findings from food science research, ensuring that decisions and results are consistent with established standards and best practices.
• Exercises autonomy and initiative in identifying health-related interactions between dietary nutrients and exercise, designing dietary and nutritional programs for healthy living.
• Addresses and solves problems related to food and its processing, utilizing various fields of knowledge from all types of foods. Engages in further learning, staying up to date with the latest trends, challenges and innovations in the field of food science, which are also preserved in exercise science.