Food Management
The programme is focused on mastering methods for detecting and managing potential hazards in all phases of the food chain – from primary production and processing to the marketing and distribution of finished products.
The study provides in-depth knowledge of raw materials, production processes and the use of additives, with a special emphasis on implementing risk management systems to extend shelf life and ensure health safety. Through an interdisciplinary approach and collaboration with related faculties, students acquire the skills necessary for analyzing modern packaging technologies and assessing the impact of various processing factors on food quality.
Safety management in the global chain
In an era of increasing consumer awareness, the production of safe food products becomes an imperative of economic development. The study offers a synergy of practical work in the industry and the latest trends in food safety, preparing experts for the detection of potential hazards and their prevention in the production process.
General information
Review enrollment requirements, course structure and the benefits of student mobility through EU systems.
Implementation plan
Information on teaching, practical work and the IPS for the current academic year 2025/2026.