About the Department

The Department's laboratory activities have continued since 1956, evolving from quality control in the food industry to its current modern organisation. Today, the Department is a recognised centre for research in food quality and safety, food chemistry, and nutrition science, with an emphasis on improving public health and industrial standards.

Teaching Activities

Department staff conduct teaching at all three levels of university study within the following programmes:

• Undergraduate study programmes: Nutrition and Food Technology
• Graduate study programmes: Nutrition, Food Safety Management, and Food Engineering
• Postgraduate doctoral studies and various specialist study programmes

Scientific and Professional Activities

The Department's scientific activity is focused on interdisciplinary research:

• Food quality and safety; food chemistry and biochemistry
• Diet therapy and advanced nutrition science
• Implementation of national and international scientific projects and research

In addition to teaching and scientific activities, the Department has developed and maintains ongoing professional cooperation with numerous food industries and institutions both domestically and internationally, thereby ensuring the transfer of knowledge into practice.