Food Engineering BSc

Bachelor of Science (BSc) Degree Program in Food Engineering

at the Faculty of Agricultural and Food Sciences of Széchenyi István University

 

Duration of the BSc program: 7 semesters

Form of education: Full time

Number of credits required for graduation: 210

 Objectives of the BSc program:

The purpose of this program is to equip students with:

  • general knowledge of biology, chemistry, physics, technical sciences, and economics;
  • special knowledge of food sciences;
  • professional knowledge of food processing technologies;
  • theoretical knowledge to enable them to proceed with their studies at the master’s (MSc) level.

Major professional qualities and skills to be developed in students:

  • Use of laboratory (i.e., chemical, physicochemical, analytical, etc.) methods for the identification of major food components in both raw materials and finished products.
  • Enumeration and detection of foodborne microorganisms.
  • Preservation of value-added food raw materials.
  • Understanding of physical, chemical, biological, and sensory changes (and their molecular background) in food raw materials and final products during storage.
  • Application of up-to-date technological and biotechnological procedures in food processing and preservation.
  • Manufacturing safe food products.
  • Designing, managing and controlling production procedures in food processing.
  • Developing and operating food quality management systems.
  • Implementing environmentally friendly food processing technologies.
  • Ability to identify, define, analyze and evaluate problems related to food processing/production.
  • Application of business, management, marketing, IT, standardization, and technical skills related to food production and trade.

Further general skills to be developed in students:

  • cooperation and communication skills,
  • knowledge of foreign languages,
  • responsibility.

Range of careers open to graduates:

  • Public administration jobs related to food production and trade.
  • Special administration jobs at food control authorities.
  • A wide variety of jobs at consumer protection agencies and professional chambers.
  • Production manager and general manager in various food operations.

Major study areas:

  • General subjects:
    • natural science subjects (biology, microbiology, chemistry, physics, mathematics, biometrics, applied informatics);
    • technical / engineering subjects (machinery);
    • social science subjects (economics, agricultural policies).
  • Professional subjects:
    • food chemistry, food analytics, food microbiology and hygiene, basic unit operations in the food industry, measurement and automation, basic machines in the food industry, occupational / labor safety and health, food technology, food safety, food quality management, food economics, management and organization studies, legal regulation of food production and trade;
    • specialized professional subjects: meat and poultry processing technologies, fish and game processing technologies, dairy processing technology, animal health management, food preservation, bakery and confectionery technologies, alcoholic and non-alcoholic beverage manufacturing technologies, plant protection food quality control and testing in practice, fundamentals of nutrition science, packaging technology, food marketing.

 Practical training:

  • A total of 3-week-long practical training, during the first 3 semesters, for which no credits are awarded.
  • A 1-semester-long comprehensive practical training, in the 6th semester, for which 30 credits are given.

Notation to the chart of courses

Courses:

sz.

kód

megnevezés

heti
elm.

heti
gyak.

heti
labor

bszf.

krp

előtanulmányi
követelmény

No.

Code

Name of the course

Weekly lectures

weekly seminars

weekly laboratories

Type of assessment

credit points

pre-conditions

Type of assessments:

f

evaluation is based on the student’s performance and work during the semester

b-5

evaluation is based on the student’s report at the of the semester in a 5-grade system (excellent(5) – good (4) – satisfactory (3) – passed (2) – fail (1))

b-3

evaluation is based on the student’s report at the of the semester in a 3-grade system (excellent competed – completed – not completed)

v

evaluation is based on the student’s taken exam in a 5-grade system (excellent(5) – good (4) – satisfactory (3) – passed (2) – fail (1))

Optional subjects:

A tanulmányok végéig a csoportból elvégzendő kreditek száma…........

..........credit points should be passed in this group till the end of the study programme.

Neptun belépés

Oktatásszervezés Eseménynaptára

Nyári záróvizsga időszak 2018. június 20. 00:00 - 2018. június 29. 01:00
Szenátusi ülés 2018. június 25. 14:00 - 16:00
Diplomaátadó ünnepély-MÉK 2018. június 29.
Vizsgaidőszak vége 2018. június 30.
Diplomaátadó ünnepély-DFK 2018. június 30. 10:00 - 16:00