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 and tenderwriting, and is capable of undertaking management tasks while taking into account technical and economic requirements. The programme provides students with an understanding of modern food production technologies, the planning of operations and technologies, food safety processes, the development of products and quality management. During the 4 semesters basic theoretical fields are introduced, such as Physical chemistry, Statistics, Transport Phenomena, Quality Management and Basics of Nutritional Science. In addition to the applied subjects of Food Safety, Biotechnology in Food Industry, Environmental Management, Marketing, Measuring techniques and Food Technologies, the programme also covers technology in the following industries: dairy, meat, poultry, baking, confectionery and milling. Students who graduate from the Faculty usually pursue careers in the food and beverage sector of production companies, at research institutes, at biotechnological laboratories, or at international advisory companies.