HIGHER EDUCATION INSTITUTION INFORMATION SYSTEM: DATA OVERVIEW
HIGHER EDUCATION INSTITUTION INFORMATION SYSTEM: DATA OVERVIEW
- Hrvatski
FACULTY OF FOOD TECHNOLOGY, Josip Juraj Strossmayer University of Osijek
Organizational structure
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Sub-department of Bioprocess Engineering
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Basic of Biochemical Engineering and Industrial Microbiology
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Basics of Bioprocess Engineering
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Basics of Biotechnology
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Bioprocesses in Environment Protection
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Biotechnology in Food Production
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Chemical and Biochemical Reactors
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Ecological Engineering
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Malting and Brewing Technology
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Traditional Biotechnology
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Wastewater Treatment
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Water Treatment Processes
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Sub-department of Modelling, Optimisation and Automatisation
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Computer Aided Diet Optimisation
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Computing Basics
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Informatics
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Mathematical Modelling, Simulation and Control in Food Industry
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Measurement automation and regulation
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Modelling and Management in Food-Technology Processes
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Modelling of Operation and Processes
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Process Automatization
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Process Measurements and Control
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Program Languages
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Sub-department of Process Design and Construction Materials
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Construction Materials in Food Industry
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Cosmetics Manufacturing
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Detergents and Soap Manufacturing
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Food Process Equipment Design
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Process Design and Optimisation
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Process Equipment Design
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Sub-department of Thermodynamics and Reaction Engineering
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Calculation in Process Engineering
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Energetics
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Energy and Environment
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Engineering Thermodynamics
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Industrial Ecology
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Mass and Energy Balances
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Rationalization of Energetic Consumption
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Thermotechnics
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Sub-department of Unit Operations
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Applied Mathematics
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Basics of Mechanical Engineering
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Machine Elements
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Mathematics for Engineers
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Operations in Technology I
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Operations in Technology II
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Process Ecological Engineering
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Statistics
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Transfer Phenomena
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Unit Operations in Food Engineering
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CMQ
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Sub-department of Applied Chemistry and instrumental Methods
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Engineering Chemistry
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Instrumental Methods II
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Instrumental Methods of Analysis
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Package and Food Packing
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Packaging Materials and Package
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Physical Chemistry
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Sub-department of Biochemistry and Toxicology
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Biochemistry
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Food and Gene Interactions
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Food Toxicology
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Foodborne Hazards
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Nutritional Biochemistry
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Occupational Toxicology
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Sub-department of Chemistry and Ecology
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Ecology
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General and Analytical Chemistry
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Green Chemistry
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Isolation and Clean-Up Techniques
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Organic Chemistry
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Organic Chemistry Practicum
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Water and Fuel Technology
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Water Quality Management and Water Treatment Processes
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Water Technology and Wastewater Treatment
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Sub-department of Biology and Microbiology
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Biology
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Rapid Methods in Food Analysis
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Sub-department of Food Quality
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Food Quality and Safety Management
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Food Quality Control
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Instrumental Methods I
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Laboratory Quality Management
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Quality control in food industry
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Sensory Analysis
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Sub-department of Nutrition
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Antioxidants in Food
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Diet Therapy
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Dietary Assesment and Nutritional Epidemiology
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Functional Foods and Supplements
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Nutrition Science
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Nutrition Throughout the Life Cycle
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Physiology of Digestion
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Sub-department of Carbohydrates Technology
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Carbohydrate Technology
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Chemistry and Technology of Carbohydrates
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Company Management
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Starch Technology
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Sugar Technology
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Technological Design
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Technology of Carbohydrates and Confectionery Products
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Technology of Carbohydrates and Related Products
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Sub-department of Cereal Technology
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Baking Technology
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Cereal Storage and Flour Production
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Technology of Flour Production and Processing
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Technology of Pasta and Biscuit Production
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Technology of Plant-Based Raw Materials
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Technology of Plant-Based Raw Materials I
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Sub-department of Food Engineering
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Chemistry and Technology of Oils and Fats
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Chemistry and WineTechnology
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Food Engineering
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Food Preservation
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Membrane Processes
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Processes in food industry with essential food engineering
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Processes in food industry with food engineering
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Processes in Food Industry
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Technological Processes in Food Industry
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Technology of Oils
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Wine Technology
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Sub-department of Fruits and Vegetables Technology
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Basics of Food Technology
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Chemistry and Technology of Fruit and Vegetables
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Food Chemistry
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Food Process Preparation
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Fruit and Vegetable Processing and Preservation
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Minimally Processed Food
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New Food Products Development
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Raw Plant Materials
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Spices and Herbs
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Technology of Alcoholic Beverages
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Technology of Plant-Based Raw Materials II
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Sub-department of Meat and Fish Technology
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Autochthonous Meat Products
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Chemistry and Technology of Meat and Fish
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Economics of Food Processing Industry
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Meat and Fish Technology
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Technology of Animal-Based Raw Materials
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Sub-department of Milk Technology
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Autochthonous Dairy Products
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Hygiene and Sanitation
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Introduction to science and research work
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Microbiological and Biochemical Processes in Dairy Industry
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Primary Processing of Milk and Fermented Dairy Beverages
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Raw Materials of Animal Origin
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Technology of Milk and Dairy Products
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Sub-department of Foreign Languages and Physical Education
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English Language
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English Language I
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English Language II
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English Language III
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English Language IV
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German Language
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German Language I
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German Language II
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German Language III
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German Language IV
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Physical Training and Health Education
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Sociology