The study is based on the latest scientific findings related to physicochemical properties and changes in food ingredients during production, preservation, and storage. Students acquire the knowledge necessary to create new products and master techniques and technologies for planning, designing, and managing processes in the food industry.

The program is focused on knowledge of production processes and conditions for placing food on the market, including understanding chemical, biochemical, and microbiological aspects of risks in the food chain and methods for their detection and prevention.

The program integrates a multidisciplinary approach encompassing biochemistry, microbiology, and engineering disciplines, with the goal of training students to solve complex tasks in the bioprocess industry and applying biotechnology in production.

The study continues from the undergraduate program in Biotechnology, where students acquire advanced competencies and skills in the field of molecular biosciences with an emphasis on the application of cells, enzymes, and whole organisms in biotechnology, biomedicine, and food production, including genetic engineering and genetically modified microorganisms, plants, and animals.

The graduate study in nutrition builds upon undergraduate knowledge with the goal of educating experts capable of working in the field of human nutrition, including nutritional counseling, research on dietary patterns, nutrition education, and the impact of diet on health.