/en/studies/specialist-studies (Webmaster) (Webmaster) 240 Thu, 23 Apr 2026 07:10:21 GMT Content <table border="0" width="100%"><tr><td> <h2 class="mb-4 custom-blue-text fw-bold"><br /> Postgraduate Specialist Studies</h2> <div class="container my-4"> <div class="card mb-4 shadow-lg transition-hover"> <div class="card-body d-flex flex-column pt-4"> <h3 class="card-title fw-bold custom-blue-text">Food Quality and Safety</h3> <span class="pbf-badge badge-food">1.5 years · 90 ECTS</span> <div class="flex-grow-1 mb-3"> <p class="card-text text-muted mb-2">The program is based on the latest scientific advances related to the assessment of food quality and safety (chemical, toxicological and microbiological aspects of food safety) which students will apply in practice after completing their studies. Therefore, the program covers the field of food quality control using the latest sophisticated analytical methods, the field of legislation related to food quality and safety, which will be of particular importance in the process of harmonizing our legislation with EU legislation, and the field of process management and the introduction of novel food.</p> <div class="study-degree-box degree-food"><span class="degree-label">Academic Title</span> <div class="degree-name">University Specialist in Food Quality and Safety</div> <div class="degree-short">univ. spec. techn. aliment.</div> </div> <div class="lead_block mt-2"><em>Programme Director: Mirjana Hruškar, PhD, Full Professor</em></div> </div> <div class="lead_block"><a class="btn btn-custom" href="/en/studies/postgraduate-studies/food-quality-safety">Learn more</a></div> </div> </div> <div class="card mb-4 shadow-lg transition-hover"> <div class="card-body d-flex flex-column pt-4"> <h3 class="fw-bold custom-blue-text">Food Management</h3> <span class="pbf-badge badge-food">1.5 years · 90 ECTS</span> <div class="flex-grow-1 mb-3"> <p class="card-text text-muted mb-2">The program is based on the experience of EU countries that have similar studies and are familiar with market needs. With the application of new technologies and a greater number of food additives in food production aimed at extending its shelf life and diversity, the need for better food safety risk assessment, its analysis, and above all, the implementation of risk management systems has increased. In addition to a good knowledge of raw materials, finished products, production processes, food preparation, marketing processes and conditions, a good knowledge of detecting potential hazards and mastering methods for their detection and management, in order to prevent their presence in the production chain, is necessary.</p> <div class="study-degree-box degree-food"><span class="degree-label">Academic Title</span> <div class="degree-name">University Specialist in Food Management</div> <div class="degree-short">univ. spec. techn. aliment.</div> </div> <div class="lead_block mt-2"><em>Programme Director: Sanja Vidaček Filipec, PhD, Full Professor</em></div> </div> <div class="lead_block"><a class="btn btn-custom" href="/en/studies/specialist/food-management">Learn more</a></div> </div> </div> <style type="text/css">:root { --pbf-blue: #2543A0; --pbf-yellow: #FFD700; --pbf-soft-gray: #f9f9f9; --pbf-border: #eeeeee; } /* Main card container according to original design from the image */ .card-pbf-custom { background-color: var(--pbf-soft-gray) !important; border: 1px solid var(--pbf-border) !important; border-radius: 8px !important; transition: all 0.3s ease-in-out !important; height: 100%; display: flex; flex-direction: column; } /* Hover effect lift */ .card-pbf-custom:hover { transform: translateY(-5px) !important; box-shadow: 0 8px 15px rgba(0, 0, 0, 0.08) !important; } /* Title inside card */ .custom-blue-text-new { color: var(--pbf-blue) !important; font-size: 1.25rem !important; font-weight: 700 !important; margin-bottom: 0; } /* Yellow line below title */ .divider-yellow { width: 50px; height: 3px; background-color: var(--pbf-yellow); margin-top: 8px; margin-bottom: 15px; border: none; opacity: 1; } /* Bottom container for button and badge */ .pbf-card-footer { display: flex; justify-content: space-between; align-items: center; margin-top: auto; } /* Button style */ .btn-custom { background-color: var(--pbf-blue) !important; color: white !important; border: none !important; padding: 8px 20px !important; border-radius: 5px !important; transition: opacity 0.2s; text-decoration: none !important; } .btn-custom:hover { opacity: 0.9; color: white !important; } /* Badge at bottom right */ .pbf-study-badge-bottom { background-color: #e9ecef; color: #495057; font-size: 0.75rem; font-weight: 700; padding: 4px 12px; border-radius: 4px; text-transform: uppercase; } </style> <div class="card card-pbf-custom shadow-sm"> <div class="card-body d-flex flex-column p-4"> <h4 class="custom-blue-text-new">Intellectual Property</h4> <div class="divider-yellow">&nbsp;</div> <p class="text-dark mb-4">The Faculty of Food Technology and Biotechnology (PBF) is involved in the implementation of the joint study programme Intellectual Property, which is conducted at the University of Zagreb. This specialist study program is intended for professionals of all profiles whose work is related to the field of intellectual property. Its aim is to enable systematic and comprehensive acquisition of knowledge necessary for successfully and efficiently solving problems related to legal protection and other aspects of exploiting intellectual creations.</p> <div class="pbf-card-footer"><a class="btn btn-custom" href="https://intvla.unizg.hr/" rel="noopener" target="_blank">More about the study</a> <span class="pbf-study-badge-bottom">1 year · 60 ECTS</span></div> </div> </div> <style type="text/css">:root { --pbf-blue: rgb(37,67,160); --pbf-yellow: rgb(237,225,94); } .transition-hover { transition: all 0.3s ease-in-out !important; } .transition-hover:hover { transform: translateY(-5px) !important; box-shadow: 0 12px 25px rgba(0,0,0,0.15) !important; } .pbf-badge { display: block; font-size: 0.8rem; font-weight: 700; padding: 0.4rem 0.75rem; border-radius: 0.25rem; margin: 0.5rem 0 1rem 0; text-align: left; } .badge-food { background-color: var(--pbf-blue); color: #fff; } .btn-custom { background-color: var(--pbf-blue) !important; color: #fff !important; border-radius: 50rem !important; padding: 0.4rem 1.5rem !important; font-weight: 600 !important; border: none !important; display: inline-block; text-decoration: none !important; } .btn-custom:hover { background-color: var(--pbf-yellow) !important; color: #212529 !important; } .study-degree-box { background-color: #f8f9fa; padding: 0.85rem; margin-top: 1rem; } .degree-food { border-left: 4px solid var(--pbf-blue); } .degree-label { font-size: 0.75rem; text-transform: uppercase; font-weight: 600; color: #6c757d; } .degree-name { font-size: 1rem; font-weight: 600; margin-top: 0.25rem; color: #333; } .degree-short { font-size: 0.85rem; color: #6c757d; } .custom-blue-text { color: var(--pbf-blue) !important; } .lead_block { margin-bottom: 0.5rem !important; } </style> </div> </td></tr> </table> https://www.pbf.hr/en/studies/specialist-studies#content___5012 https://www.pbf.hr/en/studies/specialist-studies#content___5012 Obrisani Korisnik