Multidirectional scientific research activity (also with foreign partners) and well-prepared didactic staff allow a wide range of education to be provided at the Faculty of Food Sciences in the following disciplines:

• basic (chemistry and biochemistry, physics and biophysics, process technique and engineering, economics),
• directional (food analysis, food hygiene, food microbiology and biotechnology, human nutrition, economics),
• specialist - professional (technology and biotechnology, process engineering and devices in food industry, energy management).

Research subjects in the Faculty concern mainly:

• improvement of food and nutrition in the context of their importance for the protection of human health including biologically active substances of natural origin;
• the use of modern analytical methods in monitoring systems and the development of food quality and safety;
• the improvement of manufacturing processes using raw materials of animal and vegetable origin in food processing in the context of environmentally friendly technologies;
• limitation of the microbiological and toxicological risk infections of food, based in particular on the development of biotechnology and genetic research
• the development of genomics, proteomics, nutrigenomics, lipidomics and bioinformatics as new techniques for determining technological advances in food production and ensure safe and high quality food.

The above areas of studies encompass both cognitive-scientific and utility aspects of high practical value.