About the training program
The program prepares specialists who develop innovative and functional food products using modern biotechnologies, agrotechnologies, and principles of sustainable development, teaching work with plant components, quality control, production design, as well as creating recipes for bakery, confectionery, functional products, and beverages.
What do graduates do?
Graduates work as technologists, quality engineers, production managers, researchers, tasters, winemakers, chocolate makers at bakery plants, confectionery factories, in companies producing juices, drinks, canned goods, as well as in research institutes and laboratories, creating innovative plant-based food products for the entire food industry.
