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FACULTY OF FOOD TECHNOLOGY, Josip Juraj Strossmayer University of Osijek

Organizational structure

  • Sub-department of Bioprocess Engineering

  • Basic of Biochemical Engineering and Industrial Microbiology

  • Basics of Bioprocess Engineering

  • Basics of Biotechnology

  • Bioprocesses in Environment Protection

  • Biotechnology in Food Production

  • Chemical and Biochemical Reactors

  • Ecological Engineering

  • Malting and Brewing Technology

  • Traditional Biotechnology

  • Wastewater Treatment

  • Water Treatment Processes

  • Sub-department of Modelling, Optimisation and Automatisation

  • Computer Aided Diet Optimisation

  • Computing Basics

  • Informatics

  • Mathematical Modelling, Simulation and Control in Food Industry

  • Measurement automation and regulation

  • Modelling and Management in Food-Technology Processes

  • Modelling of Operation and Processes

  • Process Automatization

  • Process Measurements and Control

  • Program Languages

  • Sub-department of Process Design and Construction Materials

  • Construction Materials in Food Industry

  • Cosmetics Manufacturing

  • Detergents and Soap Manufacturing

  • Food Process Equipment Design

  • Process Design and Optimisation

  • Process Equipment Design

  • Sub-department of Thermodynamics and Reaction Engineering

  • Calculation in Process Engineering

  • Energetics

  • Energy and Environment

  • Engineering Thermodynamics

  • Industrial Ecology

  • Mass and Energy Balances

  • Rationalization of Energetic Consumption

  • Thermotechnics

  • Sub-department of Unit Operations

  • Applied Mathematics

  • Basics of Mechanical Engineering

  • Machine Elements

  • Mathematics for Engineers

  • Operations in Technology I

  • Operations in Technology II

  • Process Ecological Engineering

  • Statistics

  • Transfer Phenomena

  • Unit Operations in Food Engineering

  • CMQ

  • Sub-department of Applied Chemistry and instrumental Methods

  • Engineering Chemistry

  • Instrumental Methods II

  • Instrumental Methods of Analysis

  • Package and Food Packing

  • Packaging Materials and Package

  • Physical Chemistry

  • Sub-department of Biochemistry and Toxicology

  • Biochemistry

  • Food and Gene Interactions

  • Food Toxicology

  • Foodborne Hazards

  • Nutritional Biochemistry

  • Occupational Toxicology

  • Sub-department of Chemistry and Ecology

  • Ecology

  • General and Analytical Chemistry

  • Green Chemistry

  • Isolation and Clean-Up Techniques

  • Organic Chemistry

  • Organic Chemistry Practicum

  • Water and Fuel Technology

  • Water Quality Management and Water Treatment Processes

  • Water Technology and Wastewater Treatment

  • Sub-department of Biology and Microbiology

  • Biology

  • Rapid Methods in Food Analysis

  • Sub-department of Food Quality

  • Food Quality and Safety Management

  • Food Quality Control

  • Instrumental Methods I

  • Laboratory Quality Management

  • Quality control in food industry

  • Sensory Analysis

  • Sub-department of Nutrition

  • Antioxidants in Food

  • Diet Therapy

  • Dietary Assesment and Nutritional Epidemiology

  • Functional Foods and Supplements

  • Nutrition Science

  • Nutrition Throughout the Life Cycle

  • Physiology of Digestion

  • Sub-department of Carbohydrates Technology

  • Carbohydrate Technology

  • Chemistry and Technology of Carbohydrates

  • Company Management

  • Starch Technology

  • Sugar Technology

  • Technological Design

  • Technology of Carbohydrates and Confectionery Products

  • Technology of Carbohydrates and Related Products

  • Sub-department of Cereal Technology

  • Baking Technology

  • Cereal Storage and Flour Production

  • Technology of Flour Production and Processing

  • Technology of Pasta and Biscuit Production

  • Technology of Plant-Based Raw Materials

  • Technology of Plant-Based Raw Materials I

  • Sub-department of Food Engineering

  • Chemistry and Technology of Oils and Fats

  • Chemistry and WineTechnology

  • Food Engineering

  • Food Preservation

  • Membrane Processes

  • Processes in food industry with essential food engineering

  • Processes in food industry with food engineering

  • Processes in Food Industry

  • Technological Processes in Food Industry

  • Technology of Oils

  • Wine Technology

  • Sub-department of Fruits and Vegetables Technology

  • Basics of Food Technology

  • Chemistry and Technology of Fruit and Vegetables

  • Food Chemistry

  • Food Process Preparation

  • Fruit and Vegetable Processing and Preservation

  • Minimally Processed Food

  • New Food Products Development

  • Raw Plant Materials

  • Spices and Herbs

  • Technology of Alcoholic Beverages

  • Technology of Plant-Based Raw Materials II

  • Sub-department of Meat and Fish Technology

  • Autochthonous Meat Products

  • Chemistry and Technology of Meat and Fish

  • Economics of Food Processing Industry

  • Meat and Fish Technology

  • Technology of Animal-Based Raw Materials

  • Sub-department of Milk Technology

  • Autochthonous Dairy Products

  • Hygiene and Sanitation

  • Introduction to science and research work

  • Microbiological and Biochemical Processes in Dairy Industry

  • Primary Processing of Milk and Fermented Dairy Beverages

  • Raw Materials of Animal Origin

  • Technology of Milk and Dairy Products

  • Sub-department of Foreign Languages and Physical Education

  • English Language

  • English Language I

  • English Language II

  • English Language III

  • English Language IV

  • German Language

  • German Language I

  • German Language II

  • German Language III

  • German Language IV

  • Physical Training and Health Education

  • Sociology