FOOD SCIENCE

 

1. Brief presentation (of the importance) of the discipline

Food science is an important and fast developing branch in Slovenia, with a strong interdisciplinary stress, or vertical links between producers of high quality and safe raw materials and food processing plants which, on the basis of contemporary knowledge, principles and technologies, produce and ensure supply of the population with high quality food.  Extensive knowledge and mastering additional scientific understandings are required for the development of food science and technology. The needs of the market for professional and scientific staff, who can ensure with their work the development of technology in a segment that is particularly important for the overall economic development of Slovenia, are ever greater in both public and private sectors.

 

2. Basic aims of the study program

The basic aim of the Study Program in Food Science is to communicate in-depth theoretical knowledge from basic natural science, food science and analysis of food, food safety, nutritional engineering and methods of development and research. Masters will be qualified for the most demanding and most responsible work in planning, organising, control and leading the production of food, for creating and developing new technological processes and new products, for work in control and analytical laboratories and inspection services and for research work.

 

3. Method of study

Regular and part-time.
In the 2011/12 academic year, the study program will be carried out in the form of regular study.
Fifty places will be available in the 2011/12 academic year, of which 10% (5 places) will be for foreign candidates. Studies will take place if at least 15 candidates enrol.

 

4. Duration of study

The level two master study program Food Science lasts two years and amounts to 120 credit points. The program does not have individual fields of study.

 

5. Professional title obtained

After completion of studies, the student obtains the title master of food science (MSc.), written after their name.

 

6. Employment opportunities for graduates

Masters of food science will find positions in scientific and pedagogic institutions, in research and development laboratories and institutions, in large food processing plants, in small private enterprises, inspection services, advisory services, the pharmaceutical industry for the production of dietary foods, in the ecological production of food, project planning organisations and as managers in the most responsible positions in food companies.

 

7. Možnost nadaljevanja na MSc študiju Prehrana

Študenti 1. letnika MSc študija Živilstvo bodo lahko ob izpolnjevanju pogojev za vpis v 2. letnik, v skladu z določbami o prehodih med programi, prehajali v 2. letniki MSc študija Prehrana (že zapisano v akreditiranem programu).

  

• admission requirements
    
• programme structure
    
• advancement requirements
    
• transfers