/en/studies/professional_practice (Webmaster) (Webmaster) 240 Fri, 08 May 2026 07:01:53 GMT Content <table border="0" width="100%"><tr><td> <style type="text/css">:root { --pbf-blue: #2543A0; --pbf-yellow: #ece05f; --pbf-border: #e9ecef; --pbf-light-grey: #f4f5f7; } /* 1. HERO INTRODUCTION */ .container-vert-crta { border-left: 4px solid var(--pbf-blue); padding-left: 1.5rem; margin-bottom: 3rem; } /* 2. TOP ROW: GOAL + IMAGE (Perfectly aligned) */ .pbf-split-row { display: flex; gap: 2rem; align-items: stretch; /* Forces both elements to the same height */ margin-bottom: 2rem; } .pbf-cilj-box { flex: 1.2; background-color: var(--pbf-light-grey); border-radius: 4px; padding: 2.5rem; box-shadow: 0 0.125rem 0.25rem rgba(0, 0, 0, 0.075); display: flex; flex-direction: column; justify-content: center; /* Centers text vertically relative to image height */ } .pbf-img-wrap { flex: 0.8; display: flex; /* Ensures wrap follows flex height */ } .pbf-side-img { width: 100%; height: 100%; object-fit: cover; /* Crops image without distortion to fill 100% height */ border-radius: 4px; display: block; } /* 3. BOTTOM BOX: PROFESSIONAL DEVELOPMENT */ .pbf-full-box { background-color: var(--pbf-light-grey); border-radius: 4px; padding: 2.5rem; box-shadow: 0 0.125rem 0.25rem rgba(0, 0, 0, 0.075); margin-bottom: 3rem; } /* Typography and margin reset */ h5.pbf-box-title { color: var(--pbf-blue); font-weight: 700; font-size: 1.25rem; margin-bottom: 1rem; margin-top: 0; } .pbf-box-content { color: #333; line-height: 1.7; font-size: 1rem; margin-bottom: 0 !important; /* Total removal of bottom margin for text */ } .pbf-box-content strong { color: var(--pbf-blue); font-weight: 700; } /* 4. TAGS AND COURSES */ .pbf-tag-group { display: flex; flex-wrap: wrap; gap: 8px; margin: 10px 0; } .pbf-tag { padding: 6px 14px; background-color: #555555; color: #ffffff !important; border-radius: 4px; font-size: 0.85rem; font-weight: 600; } .pbf-tag-blue { background-color: var(--pbf-blue); } /* 5. INFO BOX */ .pbf-info-box { background-color: #f8f9fa; display: flex; align-items: center; gap: 1.5rem; padding: 1.5rem 2rem; margin: 3rem 0; border: 1px solid var(--pbf-border); border-left: 6px solid var(--pbf-yellow) !important; border-radius: 0 4px 4px 0; } @media (max-width: 992px) { .pbf-split-row { flex-direction: column; } .pbf-img-wrap { width: 100%; height: 350px; } } </style> <div class="container my-5"> <div class="container-vert-crta"> <p class="lead">Take the opportunity to <strong>transform acquired knowledge into real experience</strong> and confidently step towards your future career! Professional practice represents a vital link between academic knowledge and the real working environment. Through collaboration with companies and institutions in the fields of food technology, biotechnology, and nutrition, students get the chance to apply what they have learned, develop professional skills, and gain valuable practical experience.</p> </div> <div class="pbf-split-row"> <div class="pbf-cilj-box"> <h3 class="pbf-box-title">Goal of Professional Practice</h3> <p class="pbf-box-content">The goal of the practice is to familiarize students with processes, technologies, and work tasks in positions that require the application of knowledge gained during their studies. During the internship, students engage in concrete business activities under the guidance of a <strong>professional mentor</strong>, and by solving real tasks, they further deepen their understanding of specific aspects of the profession the organization deals with. Special emphasis is placed on the development of <strong>professional responsibility, teamwork, and communication skills</strong>.</p> </div> <div class="pbf-img-wrap"><img alt="Student on internship" class="pbf-side-img" src="/images/50038692/IMG-20250707-WA0010 (1).jpg" /></div> </div> <div class="pbf-full-box"> <h5 class="pbf-box-title">Professional Development</h5> <p class="pbf-box-content">Professional practice is an important step towards a student's professional orientation, strengthening self-confidence and facilitating easier integration into the labor market. By connecting acquired knowledge with <strong>concrete experience</strong>, the student gains a clearer picture of their future role in the profession and establishes solid foundations for further professional development.</p> </div> <p class="mb-4">Professional practice at FFTB is conducted through two courses:</p> <div class="mb-4 pt-2"> <p class="mb-1"><a href="/predmet/strpra_a" style="color: var(--pbf-blue); text-decoration: none;"><strong>Professional Practice</strong> – mandatory course in the Graduate study of Food Engineering.</a></p> <div class="pbf-tag-group"><span class="pbf-tag pbf-tag-blue">GRADUATE STUDY</span> <span class="pbf-tag">Food Engineering</span> <span class="pbf-tag pbf-tag-blue">5 ECTS</span></div> <p class="small text-muted mt-2">Students of other graduate studies may enroll in the course as an elective, with the consent of the head of the study and the Vice Dean for Education.</p> </div> <div class="mb-5 pt-2"> <p class="mb-1"><a href="/predmet/strpra_b" style="color: var(--pbf-blue); text-decoration: none;"><strong>Professional Practice</strong> – mandatory course in the Undergraduate study of Biotechnology.</a></p> <div class="pbf-tag-group"><span class="pbf-tag pbf-tag-blue">UNDERGRADUATE STUDY</span> <span class="pbf-tag">Biotechnology</span> <span class="pbf-tag pbf-tag-blue">3 ECTS</span></div> </div> <div class="pbf-info-box"> <div class="d-none d-md-block"><svg fill="#2543A0" height="40" viewbox="0 0 16 16" width="40" xmlns="http://www.w3.org/2000/svg"> <path d="M8 15A7 7 0 1 1 8 1a7 7 0 0 1 0 14m0 1A8 8 0 1 0 8 0a8 8 0 0 0 0 16z"></path> <path d="m8.93 6.588-2.29.287-.082.38.45.083c.294.07.352.176.288.469l-.738 3.468c-.194.897.105 1.319.808 1.319.545 0 1.178-.252 1.465-.598l.088-.416c-.2.176-.492.246-.686.246-.275 0-.375-.193-.304-.533zM9 4.5a1 1 0 1 1-2 0 1 1 0 0 1 2 0z"></path> </svg></div> <div> <h5 class="fw-bold mb-1" style="color: var(--pbf-blue); margin-top: 0;">More Information</h5> <p class="mb-0">Information regarding the implementation of the practice and required documentation is available on the course profiles.</p> </div> </div> </div> </td></tr> </table> https://www.pbf.hr/en/studies/professional_practice#content___5186 https://www.pbf.hr/en/studies/professional_practice#content___5186 Obrisani Korisnik