BACHELOR IN FOOD ENGINEERING (BSC)
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. |
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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. |
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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 |
1,700 EUR/semester |
Application fee |
100 EUR/ application |