BScFood Engineering (Budapest)
Hungary, 2100 Gödöllő
| Study location | Hungary, Budapest |
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| Type | Bachelor, full-time |
| Nominal duration | 7 semesters (210 ECTS) |
| Study language | English |
| Awards | BSc (BSc in Food Engineer) |
| Tuition fee | €2,100 per semester |
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| Application fee | €100 one-time |
| Entry qualification | High school / secondary education (or higher) The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents along with you when you finally go to the university. |
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| Language requirements | English Candidates from countries where English is not the language of instruction need to have an internationally accepted English exam: the minimum is a complex (combination of oral and written) intermediate level (B2) language exam, or an equivalent secondary school leaving examination or diploma. |
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| Other requirements | A motivation letter must be added to your application.
Solid basis in at least two of following fields, proven by a high school certificate or transcript of records and completion of an online-test:
Specific requirements for Non-EU applicants:
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| More information |
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Overview
BSc in Food Engineering
The program is intended to train food industry engineers in general knowledge of biology, chemistry, physics, and mechanics; and special knowledge in food science, practical knowledge in food processing, preservation, and technology and sufficient theoretical knowledge to be able to continue their studies in the second phase of the program (MSc).
Full name of the bachelor degree program: Food Engineering
Further contacts:
Taczmanné Dr. Brückner Andrea associate profesor Taczmanne.Bruckner.Andrea.Erzsebet@uni-mate.hu
Barasa Mercy Mukite PhD-student
Barasa.Mercy.Mukite@uni-mate.hu
Dr. Kovács Zoltán university professor
Kovacs.Zoltan.food@uni-mate.hu
Programme structure
Core curriculum (fields of knowledge essential for the qualification)
- the natural science disciplines (Maths, Physics, Chemistry, Biology) providing the foundation to the food engineering profession, 20-30 credits
- general professional training with regards to understanding the processes during food processing and storing (Biochemistry, food chemistry, physical chemistry, general microbiology, 15-25 credits
- basic knowledge in engineering and technology (engineering technologies, food industry processing skills, measurements and automation, electrotechnics, informatics), 30-40 credits
- specialized knowledge in food safety (food analytics, food microbiology and food hygiene, food security, food industry quality control) 10-20 credits
- economic knowledge and communication skills (economics, food industry economics, food industry marketing, process management, legal regulations of food production and food processing, negotiation skills) 15-25 credits
- professional knowledge of the food sector offering special competences for food production and food handling (technologies of handling goods, animal product technologies, technologies of wine and soft drink production, technologies of confectionery and edible fat production, technologies of brewing and distilling, cereal technologies, preservation technologies, food trade), 50-75 credits
Model curriculum:
Find your programme in the table at the link below and click on the PDF
Career opportunities
After the BSc program you can continue your studies in one of the following programs
- MSc Food Engineering
- MSc Food Safety and Quality
- PhD in Food Science
Central European Time
Central European Time