Departments
The Department is an organisational unit of the Faculty that integrates teaching, scientific, and professional activities within a thematically related field, and consists of three or more laboratories or sections.
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Laboratory for Food Processes Engineering Laboratory for Meat and Fish Technology Laboratory for Chemistry and Technology of Fruits, Vegetables and Aromatic Herbs Laboratory for Technology of Milk and Milk Products Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products Laboratory for Cereal Chemistry and Technology Laboratory for Oil and Fat Technology Laboratory for the Biological Waste Water Treatment Laboratory for Water Technology Laboratory for Technology and Analysis of Wine Section for Food Plant Design Laboratory for Fermentation and Yeast Technology Laboratory for Food Packaging Section for Food Preparation Processes
Laboratory for Biology and Microbial Genetics Laboratory for Molecular Genetics and Genetic Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology Laboratory for General and Food Microbiology Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology Laboratory for Bioinformatics Laboratory for Cell Culture Technology and Biotransformations
