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FOOD TECHNOLOGY

CURRICULUM
COMPETENCIES
FEASIBILITY STUDY
CURRICULUM

First Year

NumberSubject Code
Subject TitleStatus (C/E)Prerequisite Subjects Semester LecturesAuditory ExercisesLaboratory ExercisesECTS
1FT-1-1-CET-04-1-001-1-7-3-1-2General ChemistryCno13127
2FT -1-1- CET -04-1-002-1-6-3-1-1Technical Physics ICno13116
3FT -1-1- CET -04-1-003-1-6-3-2-0Mathematics ICno13206
4FT -1-1- CET 04-1-004-1-5-2-0-2Application of Computers in EngineeringCno12025
5FT -1-1-CET-04-1-005-1-4-2-1-0Engineering DrawingCno12104
6FT -1-1- CET -04-1-006-1-2-1-1-0English Language ICno11102
7FT -1-1- CET -04-1-007-2-7-3-1-2Inorganic ChemistryCno23127
8FT -1-1- CET -04-1-008-2-6-3-1-1Technical Physics IICno23116
9FT -1-1- CET -04-1-009-2-6-3-2-0Mathematics IICno23206
10FT -1-1- CET 04-1-010-2-5-2-2-0Fundamentals of Environmental ProtectionCno22025
11FT -1-1- CET -04-1-011-2-4-2-1-0Fundamentals of Mechanical EngineeringCno22104
12FT -1-1- CET -04-1-012-2-2-1-1-0English Language IICno21102
In total2814860

Second Year

NumberSubject Code
Subject TitleStatus (C/E)Prerequisite Subjects Semester LecturesAuditory ExercisesLaboratory ExercisesECTS
1FT -1-1-CET-04-1-013-3-6-2-0-3Analytical ChemistryОне32036
2FT -1-1-CET-04-1-014-3-7-3-3-0Mass and Energy Transport Phenomena Оне33307
3FT -1-1-CET-04-1-015-3-6-3-2-0Engineering ThermodynamicsОне33206
4FT -1-1-CET-04-1-016-3-4-2-1-0Construction MaterialsОне32104
5FT -1-1-CET-04-1-017-3-5-2-2-0Fundamentals of Electrical EngineeringОне32205
6FT-1-1-CET-04-1-018-3-2-1-1-0English Language IIIОне31102
7FT -1-1-CET-04-1-019-4-7-4-0-2Organic ChemistryОне44027
8FT -1-1-CET-04-1-020-4-7-3-1-2Physical Chemistry IОне43127
9FT -1-1-CET-04-1-021-4-5-2-0-2Instrumental MethodsОне42025
10FT -1-1-CET-04-1-022-4-5-2-2-0Material and Energy BalancesОне42205
11FT-1-1-CET-04-1-023-4-4-2-1-0Chemical ThermodynamicsОне42104
12FT -1-1-CET-04-1-024-4-2-1-1-0English Language IVОне41102
In total2714960

Third yeard

Food Technology
NumberSubject codeSubject title Status (C/E)Prerequisite Subjects Semester LecturesAuditory ExercisesLaboratory ExercisesECTS
1FT-1-1-CET-04-1-097-5-6-3-0-2Colloid ChemistryCno53026
2FT-1-1-CET-04-1-098-5-7-3-1-2Operations in Food EngineeringCno53127
3FT-1-1-CET-04-1-099-5-5-3-0-1Nutritional Value of FoodCno53015
4FT-1-1-CET-04-1-100-5-7-3-1-2Biochemistry in Food TechnologyCno53127
5FT-1-1-CET-04-1-101-5-5-2-0-2Food Microbiology ICno52025
6FT-1-1-CET-04-1-102-6-6-3-0-2Principles of Food Preservation Cno63026
7FT-1-1-CET-04-1-103-6-7-3-0-3Methods of Food Products AnalysisCno63037
8FT-1-1-CET-04-1-104-6-7-3-0-3General Food TechnologyCno63037
9FT-1-1-CET-04-1-105-6-5-2-0-2Food Microbiology IICno62025
10FT-1-1-CET-04-1-106-6-5-2-0-2Biochemical EngineeringCno62025

Fourth year

Food Technology
NumberSubject codeSubject title Status (C/E)Prerequisite Subjects Semester LecturesAuditory ExercisesLaboratory ExercisesECTS
1FT-1-1-CET-04-1-107-7-7-3-0-3Meat Production and Processing Technology Cno73037
2FT-1-1-CET-04-1-108-7-7-3-0-3
Processing of Grains and Flour
Cno73037
3FT-1-1-CET-04-1-109-7-5-3-2-0Food Safety and Quality ManagementCno73205
4FT-1-1-CET-04-2-110-7-4-2-0-2Cooling TechnologyE1no72024
4FT-1-1-CET-04-2-111-7-4-2-0-2Food Packaging Technologies E1no72024
4FT-1-1-CET-04-2-112-7-4-2-0-2Hygiene and Sanitation in Food ProductionE1no72024
5FT-1-1-CET-04-2-113-7-4-2-0-2Application of Food Additives in Food ProductionE2no72024
5FT-1-1-CET-04-2-114-7-4-2-0-2Functional Foods and NutraceuticalsE2no72024
5FT-1-1-CET-04-2-115-7-4-2-0-2Food Allergens E2no72024
6FT-1-1-CET-04-1-056-7-3-0-0-0InternshipCno73
7FT-1-1-CET-04-1-116-8-7-3-0-3Fruit and Vegetable TechnologyCno83037
8FT-1-1-CET-04-1-117-8-7-3-0-3Technology of Dairy ProductsCno83037
9FT-1-1-CET-04-1-118-8-6-3-0-2Sensory Evaluation Methods of Food Products Cno83026
10FT-1-1-CET-04-2-119-8-5-3-0-2Sugar and Starch TechnologyE3no83025
10FT-1-1-CET-04-2-120-8-5-3-0-2Confectionery TechnologyE3no83025
10FT-1-1-CET-04-2-121-8-5-3-0-2Beer and Malt TechnologyE3no83025
10FT-1-1-CET-04-2-122-8-5-3-0-2Technology Edible Oils and Fats E3no83025
10FT-1-1-CET-04-2-123-8-5-3-0-2Technology of Fermented Products E3no83025
10FT-1-1-CET-04-2-124-8-5-3-0-2Ready-to-eat Food Technology E3no83025
11FT-1-1-CET-04-1-069-8-5-0-0-3Diploma ThesisC80035
УКУПНО2581760

 

 

COMPETENCIES
  • List of competencies at the qualification level

KNOWLEDGE

  • demonstrate fundamental knowledge in mathematics, physics, and chemistry that enables understanding and describing of operations and processes in the fields of chemical and food engineering and technology;
  • demonstrate knowledge in the areas of environmental engineering and the economic use of natural resources in accordance with sustainable development principles;
  • demonstrate knowledge in the field of occupational safety and fire protection and connect it with fundamental knowledge, as well as knowledge in technology and other sciences;
  • know and understand the application of basic research methods and techniques and their limitations in the field of chemical engineering and technology;
  • connect fundamental knowledge, procedures, and methods of chemical engineering and technology, economics, as well as work and production organization;
  • know the methods of designing and possess the ability to apply them.

                SKILLS

  • identify, formulate, and solve technical, engineering problems in the chemical and food industry based on the knowledge from engineering and natural sciences, as well as the fundamentals of economics;
  • apply the concept of chemical engineering based on a fundamental understanding of the principles of chemical and technical thermodynamics, mechanical, thermal, and diffusion operations, reactor engineering, process measurement technology, procedss dynamics and control;
  • conduct experiments, perform statistical data analysis, analyze and interpret experiments, make conclusions with a purpose of improving processes;
  • select and apply appropriate methods for process analysis, modeling, simulation, and optimization;
  • develop basic projects for products and processes according to specified requirements;
  • combine theory and practice to analyze and solve problems in the field of engineering, as well as in the field of occupational safety and fire protection;
  • use professional literature and the internet to acquire information about equipment characteristics and design methods, physical properties, kinetic and thermodynamic data;
  • plan and conduct experiments, interpret results under the supervision and guidance of senior scientists (technology engineers);
  • utilize knowledge from various areas, taking safety measures responsibly, considering environmental and economic requirements, and be able to broaden knowledge autonomously;
  • collaborate with experts from other disciplines;
  • present the results of their work in both written and oral forms articulately.

COMPETENCIES

  • work individually, and as a member of international and/or multidisciplinary teams; understand the impact of engineering solutions in an environmental and social context;
  • understand professional and ethical responsibility;
  • communicate effectively, including in a foreign language, with experts and non-experts, using modern presentation tools when necessary;
  • learn independently and recognize the need for lifelong learning.
FEASIBILITY STUDY

FEASIBILITY STUDY ON THE JUSTIFICATION OF THE IMPLEMENTATION OF THE FIRST-CYCLE STUDIES OF THE STUDY PROGRAM OF CHEMICAL ENGINEERING AND TECHNOLOGY IN THE ENGLISH LANGUAGE

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  • EUROTITAN: Green Chemistry for a Greener Future
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