Albert Kázmér Faculty of Mosonmagyaróvár

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.

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

TOEFL 513 / IELTS 5.5 /oral examination, TOEFL IBT test score of 66 or any standardised international English language exam corresponding with Hungarian B2 at the Bachelors level and C1 at Masters level.

If there is no standardised English exam, the University relies on an online interview. Applicants not complying with language requirements must enrol in a preparatory language programme. After having completed the language course and passed the requisite final examination, if there are no professional reservations on the part of the Faculty, admission to the selected Bachelor's programme is automatic.

Academic requirements

Completed and signed application form, copy of your passport, notarized copy of secondary/high school graduation results including mathematics, notarized copy of the Transcript of Records, notarized copy of your language certificate, recent photograph, Curriculum Vitae (resumé) in English, Motivational Letter in English, Academic Reference letter in English (Issued by your former academic institution/teacher)

Programme educational objectives:

The Food Engineering BSc programme at Széchenyi István University is designed to equip graduates with the knowledge, skills and attributes necessary for successful careers in the field of food engineering. Our programme educational objectives (PEOs) are as follows:

PEO#1: Graduates will excel in developing effective solutions to food engineering challenges.

PEO#2: Students will demonstrate proficient communication and competency in core food engineering areas, whether in practice or through advanced studies.

PEO#3: Graduates will conduct themselves ethically, contribute to societal well-being through their projects and advance professionally in their careers.

PEO#4: Students will stay updated with contemporary changes, engage in lifelong learning and attain professional engineering registration.

Student Outcomes:

The student outcomes (SOs) of our programme represent the skills, knowledge and behaviours that our curriculum aims to impart to our students. The Food Engineering BSc programme defines seven SOs (1) to (7) to guide student development as follows:

1. An ability to identify, formulate and solve complex engineering problems by applying principles of engineering, science and mathematics.
2. An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety and welfare, as well as global, cultural, social, environmental and economic factors.
3. An ability to communicate effectively with a range of audiences.
4. An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgements, which must consider the impact of engineering solutions in global, economic, environmental and societal contexts.
5. An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks and meet objectives.
6. An ability to develop and conduct appropriate experimentation, analyse and interpret data and use engineering judgement to draw conclusions.
7. An ability to acquire and apply new knowledge as needed, using appropriate learning strategies.

Job opportunities:

There are many job opportunities for Food Engineers in the labour market. The entire food industry sector is at the graduates’ disposal, from laboratory positions (laboratory manager), through quality assurance areas (auditing) to various positions in production (product developer, production manager). But outside the food sector, the graduate can also work in the pharmaceutical sector, where they can be involved in the development of medicines and their large-scale testing and quality assurance. But it is also possible to work in other areas, such as animal feed (animal feed manufacturer), control authorities (NÉBIH), or to set a private food business.

Subject matter details

Please find here the subject list of the programme