Contemporary Food Technology
basic academic studies

Study program

Academic Year Commencement

October

Study Duration

4 years BAS

Study Language

Study Language

Location

Niš, Serbia

Study program

One purpose of the program is to create high-skilled professionals for a wide spectrum of tasks based on the practical application of theoretical and practical knowledge from the field of food technology which includes preparation, processing, production, preservation, testing and control of food. The aim of this is solving particular operation problems of business and public sector entities. The basic academic study program Contemporary Food Technology gives students a chance to acquire the necessary knowledge, intellectual and practical skills and competences which are socially justified and useful. Fulfilling the job market’s evident requirements for qualified staff in the field of contemporary food technology is part of the study program’s purpose.

The study program Contemporary Food Technology is conceptualized so that it enables education of modern personnel according to international standards.

Hence the aim of this study program to reflect changes in the field of food technology and scientific disciplines studied within it. One goal of this study program is to prepare students for further advancements of their knowledge and to keep up with science developments from the field of food technology and related disciplines. Also, another goal of the basic academic study program Contemporary Food Technology is educating students for the profession of Bachelor of Science in Technology to meet the needs of business development in the Republic of Serbia.
Another purpose of the basic academic study program Contemporary Food Technology is to prepare students for continuation of formal education, further training, keeping up with science developments in the field of food technology and to fill a wide array of potential positions:

The primary goal of the Contemporary Food Technology study program is the education of bachelors of science in technology through acquisition of theoretical and practical knowledge, expertise, competences and skills for professional and responsible performance in the field of food technology.

Competences

Practical information