Length of course: 7 (6+1) semesters

Core curriculum (fields of knowledge essential for the qualification):

  • the natural science disciplines (Maths, Physics, Chemistry, Biology) providing the foundation to the food engineering profession, 20-30 credits
  • general professional training with regards to understanding the processes during food processing and storing (Biochemistry, food chemistry, physical chemistry, general microbiology, 15-25 credits
  • basic knowledge of engineering and technology (engineering technologies, food industry processing skills, measurements and automation, electrotechnics, informatics), 30-40 credits
  • specialized knowledge in food safety (food analytics, food microbiology and food hygiene, food security, food industry quality control) 10-20 credits
  • economic knowledge and communication skills (economics, food industry economics, food industry marketing, process management, legal regulations of food production and food processing, negotiation skills) 15-25 credits
  • professional knowledge of the food sector offering special competences for food production and food handling (technologies of handling goods, animal product technologies, technologies of wine and soft drink production, technologies of confectionery and edible fat production, technologies of brewing and distilling, cereal technologies, preservation technologies, food trade), 50-75 credits

Professional training

Field training consists of two parts: 1. a minimum 3-week-long training in connection with the professional theoretical training a prerequisite without credits points. 2. a semester-long (15 weeks) professional training that can be organized outside the institution and a minimum of 30 credits can be earned.

Studies accepted as prerequisites for admission to the bachelor degree program:

Solid basis in at least two of following fields, proven by a high school certificate or transcript of records: Mathematics, Physics, Chemistry, Biology

Foreign language requirements:

For obtaining a bachelor degree, the minimum is a complex (combination of oral and written) intermediate level (B2) language exam, or an equivalent secondary school leaving examination or diploma. The required certificate may be for any modern language in which the major in question has specialized scientific literature.

After the BSc program you can continue your studies in one of the following programs:

  • MSc Food Engineering
  • MSc Food Safety and Quality
  • Ph.D. in Food Science

For more information, please visit our website on http://food.sziu.hu

Program taught in:
  • English
Last updated May 3, 2019
This course is Campus based
Start Date
7 semesters
2,000 EUR
2000 EUR/semester
By locations
By date
Start Date
End Date
Jan 30, 2020
Application deadline
Application deadline
End Date
Jan 30, 2020