Food technology and human nutrition curriculum is designed to provide a practical and theoretical training on the transformation of agricultural raw materials into processed, packed, shelf-stable food products. The main aim of the programme is to prepare highly qualified technologists and specialists in human nutrition for the food industry. The interdisciplinary study programme given in a practical engineering context provides students with the necessary knowledge, skills and values to make them attractive on the labour market both in the industrial and government sectors.

The acquired knowledge and skills allow the graduate to work in various positions related to the processing of meat, milk, cereals, fruits, vegetables and mushrooms, carbohydrates and fats, in the field of gastronomy and human nutrition and food supervision. The graduate receives the knowledge to carry out design and analytical work in the field of food and nutrition technology, including the implementation of quality assurance systems and co-management of the production process. The acquired knowledge and skills allow the graduate to flexibly adapt to the diverse requirements of the labour market.
Completion of first-cycle education allows the graduate to continue acquiring knowledge and skills at second-cycle studies.

Graduates will acquire knowledge and skills that will allow them to meet various demands of labour market and will be able to apply for different positions in: 

• food industry companies;
• mass catering and gastronomy establishments;
• food distribution companies;
• design offices,
• vocational education,
• consulting companies;
• official food control institutions;
• testing (control) laboratories for food and water;
• research and development and research and development facilities;
• other food supply chain organizations.