Faculty of Biotechnology and Food Sciences

Faculty profile

Since its establishment, the Faculty's development strategy has primarily emphasized the orientation towards science directly related to the creation and use of knowledge in the educational process and social practice. It is a scientific institution that carries out research in the complex food axis from the soil, the stables to the table, using the knowledge and effects of classical and modern production technologies, with agro-biotechnology being an organic part of this process. In the creation and selection of research problems we base on the possibilities of application of future results in increasing the level of study, the development of the personality of the teacher and the student and possible practical implementation. It is positive that the results of the research work so far are interesting for a wide national and international scientific and professional community, users and confirm the validity of the existence and reputation of the faculty.

The existence of the Faculty of Biotechnology and Food Science has brought a lot of new things. It is due to the daily activities of the staff collectives at all stages of their work in symbiosis with the students. At the same time, the results achieved oblige us to continue to work qualitatively and creatively, not to lose our reputation, to maintain and improve quality education, science, research and relations with food and agricultural practice. Further development and social application of our faculty in domestic and foreign space means finding ways for cooperation, bilateral and multilateral mutually beneficial activities, with a targeted orientation to the realization and promotion of domestic food commodities and innovative technological products, as a result of sophisticated science in knowledge and practice.

The Faculty of Biotechnology and Food Science trains experts in the field of evaluation and processing of plant and animal raw materials, food preparation technology, biotechnology - not only in the field of molecular biology, in plant and animal biotechnology, but also in the use of these methods and procedures in food preparation, in applied biology and experts capable of assessing and controlling the quality and safety of foodstuffs.

As a result of the quality pedagogical work of the individual departments, which were able to prepare and provide teaching of necessary, modern and attractive subjects, the accreditation of study programmes within the individual fields of study at all levels of study was successful.

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Admission procedure

Accommodation and boarding