BSC FOOD ENGINEERING (BUDAPEST) (HUNGARIAN UNIVERSITY OF AGRICULTURE AND LIFE SCIENCES – MATE)
| Name of Faculty | Institute of Food Science and Technology, Budapest |
|---|---|
|
Degree |
Bachelor |
|
University type |
Public |
|
Established |
1797 |
|
Language of course |
English
|
|
Erasmus |
Yes |
|
Course duration |
7 Semester |
|
Intake |
September |
|
Total course fee |
14.700 Euro |
Programme Introduction
The program is intended to train food industry engineers in general knowledge of biology, chemistry, physics, and mechanics; and special knowledge in food science, practical knowledge in food processing, preservation, and technology and sufficient theoretical knowledge to be able to continue their studies in the second phase of the program (MSc).
After the BSc program you can continue your studies in one of the following programs
- MSc Food Engineering
- MSc Food Safety and Quality
- PhD in Food Science
Structure of studies
Core curriculum (fields of knowledge essential for the qualification)
the natural science disciplines (Maths, Physics, Chemistry, Biology) providing the foundation to the food engineering profession, 20-30 credits
general professional training with regards to understanding the processes during food processing and storing (Biochemistry, food chemistry, physical chemistry, general microbiology, 15-25 credits
basic knowledge in engineering and technology (engineering technologies, food industry processing skills, measurements and automation, electrotechnics, informatics), 30-40 credits
specialized knowledge in food safety (food analytics, food microbiology and food hygiene, food security, food industry quality control) 10-20 credits
economic knowledge and communication skills (economics, food industry economics, food industry marketing, process management, legal regulations of food production and food processing, negotiation skills) 15-25 credits
professional knowledge of the food sector offering special competences for food production and food handling (technologies of handling goods, animal product technologies, technologies of wine and soft drink production, technologies of confectionery and edible fat production, technologies of brewing and distilling, cereal technologies, preservation technologies, food trade), 50-75 credits
Language requirements of the course
Accepted proof of proficiency: FCE or CAE, IELTS 6+ or TOEFL 79+
Certificate of secondary education accomplished in English may also be taken into account.
Bachelor’s degrees from English-speaking countries are also acceptable.
Applicants need to present an official (duly signed and stamped) justification that the medium of instruction for the applicant’s entire study programme was English.
Academic requirements of the course
Secondary school leaving certificate, min. B2 level of English
