Skip to main content

FACULTY OF FOOD TECHNOLOGY, Josip Juraj Strossmayer University of Osijek

Organizational structure

  • Subdepartment of Bioprocess Engineering

  • Subdepartment of Energy, Environment and Sustainable Development

  • Subdepartment of Mechanical, Thermal and Spearation Processes

  • Subdepartment of Modelling, Optimisation and Automatisation

  • Subdepartment of Process Design and Pharmaceutical Engineering

  • Subdepartment of Applied Chemistry, Biochemistry and Instrumental Methods

  • Subdepartment of Ecology and Toxicology

  • Subdepartment of Fundamental Chemistry

  • Subdepartment of Biology and Microbiology

  • Subdepartment of Food Quality

  • Subdepartment of Nutrition

  • Sub-department of Meat and Dairy Technology

  • Subdepartment of Carbohydrates Technology

  • Subdepartment of Cereal Technology

  • Subdepartment of Food Engineering

  • Subdepartment of Fruits and Vegetables Technology

  • Sub-department of Foreign Languages and Physical Education

  • Secretariat

  • CMQ