The department provides education in technical components of the Dairy and Fat Technology program, and it also offers a postgraduate program in Food Technology leading to a Doctor’s Degree (PhD). Graduates from engineering studies are awarded the academic title "Ing." which is roughly equivalent to MSc.
The education involves  chemistry, microbiology and technology of milk, fats and cosmetics. It proceeds from  general courses in chemical engineering, microbiology, and biochemistry.

Specializations

• Dairy technology

Technology of pasteurized and UHT milk, cream, butter, cheeses, fermented milk products, ice creams, dried milk, baby foods and whey processing.

• Technology of fats, detergents and cosmetics

Technology of edible oils and fats, processing of  raw fat materials for industrial use in oleochemistry, production of surfactants on the basis of fats and petrochemicals, technology of soaps, detergents and cosmetics.
In the above specializations  students first obtain a broad knowledge of the field of food chemistry, food processing, microbiology and food analysis. The specialization in completed by the choice of a thesis subject, which is carried out and defended in the 10^th, final semester of their course of studies.

• Management and Food Technology

This is a joint specialization combining courses from Carbohydrate Chemistry and Technology, Dairy and Fat Technology, and Food Preservation and Meat Technology.
A survey of food technologies, fundamentals of food processing, food packing and preservation, fundamentals of nutrition. Economics, management, marketing, accountancy, and personal management.


Capabilities of Graduates

Graduates are qualified to work as technologists or managers,  especially in dairy and fat industries or enterprises concerned with detergent and cosmetics production, but their qualifications  reach far beyond this scope. Many graduates are employed as production engineers,  researchers and process development workers , or managers of certified laboratories.