The BSc in food engineering is aimed at training professionals who are able to operate, supervise and develop food processing technologies. The studies include the physical, chemical and biological fundamentals of engineering with special emphasis on food quality and safety related issues. Besides becoming acquainted with operations and technological processes the students also learn economic, management and analytical subjects. The main goal of the program is to train experts who are able to fully provide servicesrelated to the everyday tasks of operation from engineering, biological and chemical work to management duties based on their comprehensive theoretical knowledge.
high school certificate; entrance examination in mathematics, chemistry or biology (written and oral)
Entrance examination:
Yes
Entrance type:
Both
Minimum level of language proficiency (oral):
B2
Minimum level of language proficiency (written):
B2
Place of examination:
Online
The two main aspects of the selection procedure are the professional educational results and the English language proficiency. In case of a missing certificate about the English language proficiency, we conduct a written English placement test and a Skype interview in order to check the applicant’s English language skills. After evaluating the documentations and previous educational results, the applicant has to take an entrance exam. Results about 75% and over mean admission to the selected programme, results between 60%-75% -admission to a preparatory (foundation year) programme.
