Name of faculty:

Faculty of Agricultural and Food Sciences

Type and name of qualification:

Food Engineer (BSc)

Duration of studies:

7 semesters – full time programme

Intake:

September

Programme Introduction:

The purpose of this programme is to equip students with a general knowledge of biology, chemistry, physics, technical sciences and economics; a special knowledge of food sciences; a professional knowledge of food processing technologies and the theoretical knowledge to enable them to proceed with their studies at master’s (MSc) level.

Specialization:

None

Structure of studies

The total number of credits needed to complete the programme is 210 credits. The courses of the programme are divided into four categories: compulsory courses (max. 155 credits), optional elective courses (min. 10 credits), placement outside of the institution (30 credits), thesis (15 credits). 1 credit equals one ECTS credit, and 1 credit is defined as 25 student working hours.

Language requirements

English as a primary language of instruction: automatic acceptance. Otherwise, one of the following indications of English-language proficiency: (a) TOEFL IBT test score of 66, or PBT score 513, (b) Cambridge First Certificate "B", (c) IELTS score of 5.5, (d) any official certificate equal to the above mentioned.

Academic requirements

Copy of secondary/high school graduation results including mathematics , record of courses studied, English CV, motivation letter.

Tuition fee

3,000 EUR/semester

Application fee

100 EUR/ application