��è��Ƶ

The year of 2020 marked the first students’ graduation from the Master Program Innovative Technologies in Production and Management of Public Catering Enterprises which was launched in 2018. The program has been in great demand by students, this fact proved by the increase of the program applicants.

As part of their studies the Master students get acquainted with the current advances in the food industry, get involved in the development of new products and new technologies. The graduation works in 2020 were accomplished at the request of the regional companies and were focused on technology for fermented meet production, protective products acquisition based on pectin, investigating the possibility of application of non-conventional raw material in pastry production.

Today the Master program is offered only part-time what is essential for the students who want to combine study and employment.

In the framework of the staff training for the World-Class REC “Innovative Solutions in Agri-Business” the Institute of Pharmacy, Chemistry and Biology is developing a new Master Program in Functional Food Engineering and Molecular Dietary Science that will be launched in 2021.