Faculty of Food Sciences

Faculty of Food Sciences

  • ADVANCED INFORMATION TECHNOLOGIES

  • BASIS OF HUMAN NUTRITION

  • COMMODITY OF ANIMAL ORIGIN FOOD PRODUCTS

  • DESIGN OF NEW TECHNOLOGIES AND PRODUCTS

  • ENZYMOLOGY AND BIOINFORMATICS

  • FOOD BIOCHEMISTRY

  • FOOD MARKETING AND PRODUCTION ECONOMICS

  • FOOD PHYSICS AND RHEOLOGY

  • FOOD PRODUCT DEVELOPMENT

  • FOOD QUALITY ANALYSIS AND ASSESSMENT

  • FOOD QUALITY AND SAFETY MANAGEMENT

  • FOOD TECHNOLOGY - DAIRY TECHNOLOGY

  • FRUIT AND VEGETABLES FREEZING AND PROCESSING

  • GENERAL FOOD TECHNOLOGY

  • HYGIENE OF PRODUCTION AND FOOD TOXICOLOGY

  • INNOVATIVE FOOD TECHNOLOGY AND TECHNICS

  • METHODOLOGY OF EXPERIMENTAL STUDIES

  • PACKAGING OF DAIRY PRODUCTS

  • POULTRY AND EGGS TECHNOLOGY

  • PROCESSING OF CEREALS

  • SENSORY ANALYSIS

  • STATISTICAL QUALITY CONTROL

  • TECHNICAL AND TECHNOLOGICAL PROGRESS IN DAIRY INDUSTRY

  • TECHNICAL MICROBIOLOGY

  • TECHNOLOGICAL EQUIPMENT IN FOOD PROCESSING

  • TECHNOLOGY OF BUTTER AND HIGH-FAT PRODUCTS

  • TECHNOLOGY OF CHEESES AND MILK PROTEIN CONCENTRATES

  • TRENDS IN HUMAN NUTRITION AND NUTRITIONAL PROPHYLAXIS