BSc in Food Engineering

1. The name of the undergraduate programme: Food Engineering

2. Level of qualification obtainable in the bachelor’s programme and designation of professional qualification on the diploma 

• level of qualification: bachelor’s programme (baccalaureus, bachelor; abbreviation: BSc-)
• professional qualification: Food Engineer

3. Field of study: agriculture 

4. Length of the programme: 7 semesters 

5. Number of credits required to obtain an undergraduater's degree: 180+30 credits 

Orientation of the programme: practice orientation (60-70 percent) 

• Credit value assigned to the thesis: 15 credits 
• Minimum credit value for continuous professional practice outside the institution: 30 credits 
• Minimum credit value for optional subjects: 10 credits 

6. Classification of fields of study according to the uniform classification system for education: 541/0721 

7. The aim of training and professional competences of the undergraduate’s degree  

The aim of the training is to train food engineers who have general knowledge of biology, chemistry, physics, basic technical and economic sciences, special knowledge of food science, basic professional knowledge and practical skills in the field of food technology. With their acquired knowledge of food engineering and related market knowledge, they are able to organize and manage food production and handling work in production units of various sizes and structures. They are prepared to continue their studies in a master's programme.

7.1. Professional competencies to be acquired

7.1.1. Food Engineer’s 

a) knowledge

• Knows the most important physical, chemical, and biological processes involved in food production, their basic laws, and testing methods. Knows and understands the basic concepts, relationships, and processes of food chain safety.
• Knows the basic concepts, facts, theories, main characteristics and interrelationships relating to food production and handling, the relevant stakeholders in the food industry, their functions and the processes associated with the industry. He/she has the necessary theoretical and methodological foundations and practical knowledge.
• Knows the main products of the food industry, their raw materials, production technologies, and the factors that fundamentally determine food quality and safety in relation to health-conscious nutrition.
• Knows and understands the principles, machines, equipment, and instruments of food industry operations in a broad sense, as well as their practical operation.
• Possesses management knowledge applicable to the food industry, regardless of the size of the business unit (family farm, industrial farming). - Possesses knowledge of the basic ethical rules in the food industry.
• Familiar with the network of institutions operating in the food industry and the related legal framework.
• Possesses the knowledge necessary to identify food technology and food chain safety issues.
• Knows the basic principles of laboratory tests required for identifying food technology and food safety issues.
• Knows relevant methods of information gathering, analysis, and problem solving.
• Understands and appreciates the role and purpose of R+D+I activities in the food industry.
• Knows the professional vocabulary of the food industry in Hungarian and one foreign language.

b) competencies

• Able to assess food chain safety risks associated with raw materials used in the food industry, store them in a way that preserves their value, and use value-adding processes to produce, preserve, and distribute safe food products, considering the relevant technical and administrative considerations.
• Able to apply principles of agricultural economics, organization, marketing, food industry IT standardization, and technical regulation related to food production.
• Capable of managing and supervising businesses, companies, production plants, and small and medium-sized enterprises (SMEs) operating in the food industry at an engineering level, and of professionally operating their management, taking into account quality assurance, quality control, and environmental protection regulations.
• Able to perform laboratory, semi-industrial, and industrial tasks, operate machines and equipment, and apply new methods throughout the entire food production process, considering environmental and health protection regulations.
• Able to perform specific tasks in the development and design of technological systems and the development of new processes and products.
• Able to interpret the behavior of food chain participants and the formal and informal network of relationships within the institutional background, and to apply this understanding in their work.
• Able to engage in effective self-study, plan and organize their own independent learning, and find the necessary resources for this.
• Able to organize and control food industry processes, apply quality assurance systems, allocate resources, and participate in developing proposals that form the basis for professional decisions.
• Under professional supervision, capable of directly managing project tasks at the operational level in a research project.
• Able to summarize knowledge in the field of food industry in their native language and communicate it orally and in writing to a professional audience.
• Able to understand information related to the food industry and actively use specialized terminology in at least one foreign language.
• Understands and uses online and printed professional literature on food science and technology in Hungarian and one foreign language.
• Effectively uses tools that support written and oral communication.

c) attitudes

• Takes a constructive approach to professional issues, is proactive, receptive to new ideas, and strives to make decisions in accordance with all applicable laws and ethical standards, even in unexpected decision-making situations.
• Recognizes the importance of professional development and career planning and has a desire for self-improvement.
• It is open to the opinions of others and to sectoral, regional, national, and European values (including social, ecological, and sustainability considerations). 
• It is committed to food quality, safety, and environmentally friendly solutions that support the health of individuals and society.
• Sensitive and open to problems arising in the food industry, striving to analyze and solve them. Characterized by a willingness to cooperate, adaptability, and good interpersonal skills in solving professional problems that arise.
• Receptive to acquiring the knowledge necessary for the operation of tools and equipment related to food industry processes.
• Committed to R+D+I activities in the food industry.

d) autonomy and responsibility

• Responsibility is also demonstrated in relation to professional, legal, and ethical standards and rules concerning work and conduct.
• Solves professional problems arising in the food industry independently or in cooperation with others, taking individual responsibility and complying with the ethical standards of the profession.
• Plans their own professional advancement independently.
• Independently performs management functions at the level of food production and handling units and takes responsibility for their decisions.
• Take responsibility for their own work and that of their subordinates.
• Take responsibility for the consequences of their statements and opinions.

8. Characteristics of the undergraduate training

8.1. Professional characteristics

The disciplines and field of study that make up the programme and lead to professional qualification:

• Natural science disciplines underlying the food engineering profession (mathematics, physics, chemistry, biology) 20-30 credits;
• General professional knowledge (biochemistry, food chemistry, physical chemistry, general microbiology, industrial microbiology) for understanding the processes that take place in food during processing and storage 15-25 credits;
• Basic engineering (technical) knowledge (mechanical engineering, food industry process engineering, measurement technology and automation, electrical engineering, information technology) 30-40 credits;
• Knowledge of food chain safety (food analysis, food microbiology and hygiene, food chain safety, food industry quality management) 10-20 credits;
• Economics and communication skills (economics, food industry economics, food industry marketing, process organization, legal regulations governing food production and handling, negotiation techniques) 15-20 credits;
• sector-specific expertise providing special competencies related to food production and handling (commodity handling technology, animal product technology, wine and soft drink industry technology, confectionery and fat industry technology, beer and spirits industry technology, baking and pasta technology, preservation technology, food trade) 30-60 credits.

8.2. Requirements of professional practice/internship

The internship consists of two parts: a total of at least three weeks of practical training related to professional theoretical training, which is a non-credit criterion, and a semester-long (twelve to fifteen weeks) internship.