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  4. Food Technology

Food Technology

Prehrambena tehnologija

The programme is based on the synergy of the latest scientific insights in chemistry, biochemistry, and applied microbiology, ensuring a comprehensive understanding of the composition and stability of raw materials and food products. With a strong emphasis on contemporary engineering knowledge in process technologies, the study prepares experts for the precise management of all production stages.

Throughout their studies, students acquire practical knowledge covering all areas of modern food technology, from the storage of raw materials and products to preservation, processing, manufacturing of finished goods, and the control and management of production processes.

Market demand

Market demand for young, educated professionals capable of keeping up with technological advancements is steadily increasing in both the public and private sectors. Experts in food technology find opportunities in large-scale food industries, small private enterprises, retail companies, and similar organisations.


General information

View the detailed descriptions and structure of the study programme.

New programme (PDF) Old Programme (PDF)

Syllabus

Study plans for the current academic year.

IPS 25/26 new programme (PDF) IPS 25/26 old programme (PDF)

Food Technology

1. semester, 1. year
Ects Mandatory courses Workload Sem INFO
2.0 Basic Informatics (239331)
Vukelić, A.
 25
(10L+15P)
 1 Info
3.0 Communication Skills in Business and Science (239330)
Kmetič, I.
 36
(20L+12S+4P)
 1 Info
8.0 General Chemistry (239316)
Iveković, D.
 96
(30L+36S+30LE)
 1 Info
2.0 Introduction to Food Technologies (239329)
Škevin, D.
 30
(30L)
 1 Info
5.0 Mathematics 1 (239328)
Praljak, M.
 60
(30L+30S)
 1 Info
1.0 Physical Education 1 (239334)
Karković, N.
 30
(30PEE)
 1 Info
6.0 Physics (253855)
Petric, M.
 75
(45L+15S+10AE+5LE)
 1 Info
2.0 English for Specific Purposes 1 (239332)
Kovačić, A.
 30
(10L+20S)
 1 Info
2.0 German Language 1 (239333)
Njerš, D.
 30
(10L+20S)
 1 Info
2. semester, 1. year
Ects Mandatory courses Workload Sem INFO
3.0 Analytical Chemistry (239338)
Ninčević Grassino, A.
 36
(15L+7S+14LE)
 2 Info
3.0 Basics of thermodynamics (239342)
Brnčić, M.
 35
(15L+10S+10LE)
 2 Info
7.0 Biology (239335)
Hrašćan, R.
 96
(45L+9S+39LE+3P)
 2 Info
5.0 Mathematics 2 (239337)
Jakšetić, J.
 60
(30L+30S)
 2 Info
7.0 Organic Chemistry (239336)
Barišić, L.
 96
(30L+26S+40LE)
 2 Info
1.0 Physical Education 2 (239346)
Karković, N.
 30
(30PEE)
 2 Info
3.0 Principles of Engineering (239340)
Čurlin, M.
 36
(18L+12S+6P)
 2 Info
2.0 English for Specific Purposes 2 (239343)
Njerš, D.
 30
(10L+20S)
 2 Info
2.0 German Language 2 (239344)
Njerš, D.
 30
(10L+20S)
 2 Info
3. semester, 2. year
Ects Mandatory courses Workload Sem INFO
5.0 Basics of Cereal, Carbohydrate and Confectionery Technology (252720)
Voučko, B.
 64
(40L+24LE)
 3 Info
6.0 Microbiology (252717)
Markov, K.
 85
(30L+15S+40LE)
 3 Info
6.0 Physical Chemistry (252711)
Šupljika, F.
 75
(30L+15S+30LE)
 3 Info
1.0 Physical Education 3 (252727)
Podvalej, L.
 30
(30PEE)
 3 Info
5.0 Transport Phenomena (252723)
Bosiljkov, T.
 75
(30L+15S+30LE)
 3 Info
4.0 Water Technology (252726)
Ćurko, J.
 50
(20L+10FE+4LE+16P)
 3 Info
3.0 Chemistry and Technology of Coffee and Tea (252757)
Komes, D.
 35
(20L+5FE+10LE)
 3, 5 Info
3.0 Principles of Biotechnological Food Production (252756)
Stanzer, D.
 40
(20L+20LE)
 3, 5 Info
3.0 Processing of Olive Fruit (252759)
Škevin, D.
 35
(20L+9FE+6LE)
 3, 5 Info
3.0 Sweeteners (252758)
Komes, D.
 40
(30L+3FE+7LE)
 3 Info
3.0 Technological Procedures for Food Waste and By-Products Processing (252761)
Brnčić, M.
 30
(16L+14S)
 3, 5 Info
3.0 Technology of Ice Cream and Dairy Deserts (252760)
Lisak Jakopović, K.
 33
(18L+5S+4FE+6LE)
 3, 5 Info
4. semester, 2. year
Ects Mandatory courses Workload Sem INFO
5.0 Basic of Technology of Fruit, Vegetable and Wine (252763)
Kovačević Ganić, K.
 64
(40L+24LE)
 4 Info
7.0 Biochemistry 1 (252762)
Teparić, R.
 71
(30L+15S+26LE)
 4 Info
2.0 Legislation in Food Production (252767)
Barukčić Jurina, I.
 34
(18L+16S)
 4 Info
1.0 Physical Education 4 (252768)
Podvalej, L.
 30
(30PEE)
 4 Info
5.0 Physical Properties of Food (252799)
Režek Jambrak, A.
 60
(30L+15S+2FE+13LE)
 4 Info
5.0 Statistics (252766)
Praljak, M.
 60
(30L+20S+10P)
 4 Info
5.0 Unit Operations (252765)
Ježek, D.
 75
(30L+15S+30LE)
 4 Info
5. semester, 3. year
Ects Mandatory courses Workload Sem INFO
8.0 Basics of meat, fish, milk, oil and fat technologies (269879)
Medić, H.
 96
(60L+36LE)
 5 Info
7.0 Biochemistry 2 (269880)
Teparić, R.
 58
(45L+13S)
 5 Info
5.0 Food Preservation Processes (269977)
Herceg, Z.
 60
(30L+15S+15LE)
 5 Info
6.0 Food Process Engineering (269881)
Herceg, Z.
 105
(30L+30S+45LE)
 5 Info
3.0 Chemistry and Technology of Coffee and Tea (252757)
Komes, D.
 35
(20L+5FE+10LE)
 3, 5 Info
3.0 Food industries wastewater treatment (269909)
Landeka Dragičević, T.
 40
(20L+20LE)
 5 Info
3.0 Methods of mechanical testing of variety foodstuff properties (269912)
Bosiljkov, T.
 35
(15L+5S+15LE)
 5 Info
3.0 Principles of Biotechnological Food Production (252756)
Stanzer, D.
 40
(20L+20LE)
 3, 5 Info
3.0 Processing of Olive Fruit (252759)
Škevin, D.
 35
(20L+9FE+6LE)
 3, 5 Info
3.0 Seafood processing (269884)
Vidaček Filipec, S.
 40
(20L+6S+14LE)
 5 Info
3.0 Sweeteners (269978)
Komes, D.
 30
(20L+10LE)
 5 Info
3.0 Technological Procedures for Food Waste and By-Products Processing (252761)
Brnčić, M.
 30
(16L+14S)
 3, 5 Info
3.0 Traditional cheeses - production and quality (269951)
Barukčić Jurina, I.
 37
(18L+5S+14LE)
 5 Info
6. semester, 3. year
Ects Mandatory courses Workload Sem INFO
5.0 Analysis of Food Products (269979)
Marković, K.
 65
(20L+45LE)
 6 Info
5.0 Food Microbiology (269981)
Markov, K.
 63
(25L+12S+26LE)
 6 Info
4.0 Food Packaging (269980)
Ščetar, M.
 40
(25L+15LE)
 6 Info
5.0 Practice and final thesis (269927)
Leboš Pavunc, A.
 75
(75LE)
 6 Info
3.0 Process Measurement and Control in Food Engineering (269926)
Valinger, D.
 46
(22L+3S+21LE)
 6 Info
3.0 Basics of organic food production (269932)
Novotni, D.
 35
(20L+6S+9LE)
 6 Info
3.0 English for Specific Purposes 3 (269936)
Njerš, D.
 33
(10L+23S)
 6 Info
3.0 Fruit wines (269935)
Kovačević Ganić, K.
 37
(20L+5S+12LE)
 6 Info
3.0 Minimally Processed Fruits and Vegetables (269983)
Repajić, M.
 35
(20L+15LE)
 6 Info
3.0 Non-Alcoholic Refreshing Beverages (269982)
Repajić, M.
 35
(20L+15LE)
 6 Info
3.0 Powder technology (269930)
Benković, M.
 30
(20L+8S+2LE)
 6 Info
3.0 Production and quality of dry-cured hams (269934)
Marušić Radovčić, N.
 35
(20L+9S+6LE)
 6 Info
3.0 Production of Strong Spirit Beverages (269931)
Mrvčić, J.
 38
(13L+25LE)
 6 Info
3.0 Spices and Aromatic Plants (269984)
Dragović-Uzelac, V.
 35
(20L+15LE)
 6 Info
3.0 Technology of Honey and Bee Products (269933)
Pedisić, S.
 35
(20L+15LE)
 6 Info
3.0 Technology of snack products and breakfast cereals (269929)
Čukelj Mustač, N.
 35
(20L+5S+10LE)
 6 Info
1. semester, 1. year
Ects Mandatory courses Workload Sem INFO
2.0 Basic Informatics (239331)
Vukelić, A.
 25
(10L+15P)
 1 Info
3.0 Communication Skills in Business and Science (239330)
Kmetič, I.
 36
(20L+12S+4P)
 1 Info
8.0 General Chemistry (239316)
Iveković, D.
 96
(30L+36S+30LE)
 1 Info
2.0 Introduction to Food Technologies (239329)
Škevin, D.
 30
(30L)
 1 Info
5.0 Mathematics 1 (239328)
Praljak, M.
 60
(30L+30S)
 1 Info
1.0 Physical Education 1 (239334)
Karković, N.
 30
(30PEE)
 1 Info
6.0 Physics (253855)
Petric, M.
 75
(45L+15S+10AE+5LE)
 1 Info
2.0 English for Specific Purposes 1 (239332)
Kovačić, A.
 30
(10L+20S)
 1 Info
2.0 German Language 1 (239333)
Njerš, D.
 30
(10L+20S)
 1 Info
2. semester, 1. year
Ects Mandatory courses Workload Sem INFO
3.0 Analytical Chemistry (239338)
Ninčević Grassino, A.
 36
(15L+7S+14LE)
 2 Info
3.0 Basics of thermodynamics (239342)
Brnčić, M.
 35
(15L+10S+10LE)
 2 Info
7.0 Biology (239335)
Hrašćan, R.
 96
(45L+9S+39LE+3P)
 2 Info
5.0 Mathematics 2 (239337)
Jakšetić, J.
 60
(30L+30S)
 2 Info
7.0 Organic Chemistry (239336)
Barišić, L.
 96
(30L+26S+40LE)
 2 Info
1.0 Physical Education 2 (239346)
Karković, N.
 30
(30PEE)
 2 Info
3.0 Principles of Engineering (239340)
Čurlin, M.
 36
(18L+12S+6P)
 2 Info
2.0 English for Specific Purposes 2 (239343)
Njerš, D.
 30
(10L+20S)
 2 Info
2.0 German Language 2 (239344)
Njerš, D.
 30
(10L+20S)
 2 Info
3. semester, 2. year
Ects Mandatory courses Workload Sem INFO
5.0 Basics of Cereal, Carbohydrate and Confectionery Technology (252720)
Voučko, B.
 64
(40L+24LE)
 3 Info
6.0 Microbiology (252717)
Markov, K.
 85
(30L+15S+40LE)
 3 Info
6.0 Physical Chemistry (252711)
Šupljika, F.
 75
(30L+15S+30LE)
 3 Info
1.0 Physical Education 3 (252727)
Podvalej, L.
 30
(30PEE)
 3 Info
5.0 Transport Phenomena (252723)
Bosiljkov, T.
 75
(30L+15S+30LE)
 3 Info
4.0 Water Technology (252726)
Ćurko, J.
 50
(20L+10FE+4LE+16P)
 3 Info
3.0 Chemistry and Technology of Coffee and Tea (252757)
Komes, D.
 35
(20L+5FE+10LE)
 3, 5 Info
3.0 Principles of Biotechnological Food Production (252756)
Stanzer, D.
 40
(20L+20LE)
 3, 5 Info
3.0 Processing of Olive Fruit (252759)
Škevin, D.
 35
(20L+9FE+6LE)
 3, 5 Info
3.0 Sweeteners (252758)
Komes, D.
 40
(30L+3FE+7LE)
 3 Info
3.0 Technological Procedures for Food Waste and By-Products Processing (252761)
Brnčić, M.
 30
(16L+14S)
 3, 5 Info
3.0 Technology of Ice Cream and Dairy Deserts (252760)
Lisak Jakopović, K.
 33
(18L+5S+4FE+6LE)
 3, 5 Info
4. semester, 2. year
Ects Mandatory courses Workload Sem INFO
5.0 Basic of Technology of Fruit, Vegetable and Wine (252763)
Kovačević Ganić, K.
 64
(40L+24LE)
 4 Info
7.0 Biochemistry 1 (252762)
Teparić, R.
 71
(30L+15S+26LE)
 4 Info
2.0 Legislation in Food Production (252767)
Barukčić Jurina, I.
 34
(18L+16S)
 4 Info
1.0 Physical Education 4 (252768)
Podvalej, L.
 30
(30PEE)
 4 Info
5.0 Physical Properties of Food (252799)
Režek Jambrak, A.
 60
(30L+15S+2FE+13LE)
 4 Info
5.0 Statistics (252766)
Praljak, M.
 60
(30L+20S+10P)
 4 Info
5.0 Unit Operations (252765)
Ježek, D.
 75
(30L+15S+30LE)
 4 Info
5. semester, 3. year
Ects Mandatory courses Workload Sem INFO
8.0 Basics of meat, fish, milk, oil and fat technologies (269879)
Medić, H.
 96
(60L+36LE)
 5 Info
7.0 Biochemistry 2 (269880)
Teparić, R.
 58
(45L+13S)
 5 Info
5.0 Food Preservation Processes (269977)
Herceg, Z.
 60
(30L+15S+15LE)
 5 Info
6.0 Food Process Engineering (269881)
Herceg, Z.
 105
(30L+30S+45LE)
 5 Info
3.0 Chemistry and Technology of Coffee and Tea (252757)
Komes, D.
 35
(20L+5FE+10LE)
 3, 5 Info
3.0 Food industries wastewater treatment (269909)
Landeka Dragičević, T.
 40
(20L+20LE)
 5 Info
3.0 Methods of mechanical testing of variety foodstuff properties (269912)
Bosiljkov, T.
 35
(15L+5S+15LE)
 5 Info
3.0 Principles of Biotechnological Food Production (252756)
Stanzer, D.
 40
(20L+20LE)
 3, 5 Info
3.0 Processing of Olive Fruit (252759)
Škevin, D.
 35
(20L+9FE+6LE)
 3, 5 Info
3.0 Seafood processing (269884)
Vidaček Filipec, S.
 40
(20L+6S+14LE)
 5 Info
3.0 Sweeteners (269978)
Komes, D.
 30
(20L+10LE)
 5 Info
3.0 Technological Procedures for Food Waste and By-Products Processing (252761)
Brnčić, M.
 30
(16L+14S)
 3, 5 Info
3.0 Traditional cheeses - production and quality (269951)
Barukčić Jurina, I.
 37
(18L+5S+14LE)
 5 Info
6. semester, 3. year
Ects Mandatory courses Workload Sem INFO
5.0 Analysis of Food Products (269979)
Marković, K.
 65
(20L+45LE)
 6 Info
5.0 Food Microbiology (269981)
Markov, K.
 63
(25L+12S+26LE)
 6 Info
4.0 Food Packaging (269980)
Ščetar, M.
 40
(25L+15LE)
 6 Info
5.0 Practice and final thesis (269927)
Leboš Pavunc, A.
 75
(75LE)
 6 Info
3.0 Process Measurement and Control in Food Engineering (269926)
Valinger, D.
 46
(22L+3S+21LE)
 6 Info
3.0 Basics of organic food production (269932)
Novotni, D.
 35
(20L+6S+9LE)
 6 Info
3.0 English for Specific Purposes 3 (269936)
Njerš, D.
 33
(10L+23S)
 6 Info
3.0 Fruit wines (269935)
Kovačević Ganić, K.
 37
(20L+5S+12LE)
 6 Info
3.0 Minimally Processed Fruits and Vegetables (269983)
Repajić, M.
 35
(20L+15LE)
 6 Info
3.0 Non-Alcoholic Refreshing Beverages (269982)
Repajić, M.
 35
(20L+15LE)
 6 Info
3.0 Powder technology (269930)
Benković, M.
 30
(20L+8S+2LE)
 6 Info
3.0 Production and quality of dry-cured hams (269934)
Marušić Radovčić, N.
 35
(20L+9S+6LE)
 6 Info
3.0 Production of Strong Spirit Beverages (269931)
Mrvčić, J.
 38
(13L+25LE)
 6 Info
3.0 Spices and Aromatic Plants (269984)
Dragović-Uzelac, V.
 35
(20L+15LE)
 6 Info
3.0 Technology of Honey and Bee Products (269933)
Pedisić, S.
 35
(20L+15LE)
 6 Info
3.0 Technology of snack products and breakfast cereals (269929)
Čukelj Mustač, N.
 35
(20L+5S+10LE)
 6 Info

  (*)Course is currently not active
(***)Course is active in other academic year