At the Faculty of Food Technology and Biotechnology, a rich scientific research activity is continuously developed, resulting in numerous publications in domestic and international journals, professional manuals, books, and conference proceedings.
Faculty publications reflect the diversity and strength of research in the fields of food technology, biotechnology and nutrition science, contributing to professional and scientific advancement and serving as a valuable source of knowledge for students, researchers and the wider professional community.
The Faculty promotes an open science policy, ensures the availability of its scientific publications and research results in accordance with international standards, and encourages the exchange of knowledge between the scientific and wider community.