BSc in Food Engineering - MATE Directorate of Education
BSc in Food Engineering
BSc in Food Engineering
Last modified: 23. January 2025
The aim of the program is to educate undergraduates for obtaining general knowledge of biology, chemistry, physics and basic technological sciences, and special knowledge in the field of food science, technological basic knowledge in the field of process and preservation of foodstuffs and food technology. Student will have a reasonable knowledge for continuing their studies in the second circle of education (master level). With the 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 different sizes and structures. They are prepared to continue their studies at Master's level.
Qualification of the degree:
- level of degree: Bachelor of Science (BA/BSc/BProf);
- qualification: Food Engineer.
Length of program: 7 semesters
Work schedule: full-time training (HU, EN) or correspondence training (HU)
Financial options: state scholarship or self-financed
Program Leader: Dr. Klára Pásztor-Huszár associate professor (Buda Campus) (Pasztorne.Huszar.Klara@uni-mate.hu )
Program Coordinators:
- MATE Kaposvár Campus: Dr Éva Visi-Varga, associate professor
- Beregszász Training Site: Dr. Irén Pólin, associate professor
Training sites:
- Buda Campus (Budapest)
- Kaposvár Campus (Kaposvár)
- Kisvárda Community Higher Educational Training Center
- Beregszász training site
Language of conduction:
- Budapest: Hungarian and English
- Kaposvár: Hungarian
- Kisvárda: Hungarian
- Beregszász: Hungarian
Specializations
Optional industry-specific technologies
| OPTIONAL INDUSTRY-SPECIFIC TECHNOLOGIES | RESPONSIBLES FOR SPECIALIZATION | WORK SCHEDULE AND LOCATION |
| Livestock Products Technologies and Quality Management | Dr. Klára Huszár-Pásztor associate professor, Dr. László Ferenc Friedrich, associate professor | full-time or correspondence training, Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Post-Harvest Technologies | Dr. György Kenesei associate professor, Dr. Géza Hitka associate professor | full-time or correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Confectionary and Edible Fat Technologies | Dr. Katalin Kerti-Badak associate professor | full-time or correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Food Technology Automatization and Digitalization | Dr. László Baranyai university professor | full-time training, Budapest |
| Food trade | Dr. Orsolya Fehér, associate professor | full-time training, Budapest |
| Brewing, Distilling and Quality Management | Dr. Gabriella Kun-Farkas associate professor, Dr. Szilárd Kun associate professor | full-time or correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Baking and Pasta Technologies and Quality Management | Dr. Katalin Manninger-Kóczán senior lecturer | full-time or correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Nutrition and Food Technology | Dr. Zsuzsanna Mednyánszky associate professor, Dr. Katalin Kerti-Badak associate professor | full-time training, Budapest |
| Food Preservation Technologies and Quality | Dr. István Dalmadi associate professor, Dr. Mónika Máté associate professor | full-time or correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
Knowledge of optional industry-specific technologies
| FIELD OF OPTIONAL INDUSTRY-SPECIFIC TECHNOLOGIES | RESPONSIBLES FOR SPECIALIZATION | WORK SCHEDULE AND LOCATION |
| Knowledge of Livestock Products Technologies | Dr. Klára Huszár-Pásztor associate professor, Dr. László Ferenc Friedrich associate professor | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Post-Harvest Technologies | Dr. György Kenesei, associate professor, Dr. Géza Hitka, associate professor | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Confectionary and Edible Fat Technologies | Dr. Katalin Kerti-Badak, associate professor | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Brewing and Distilling Technologies | Dr. Gabriella Kun-Farkas associate professor, Dr. Szilárd Kun, associate professor | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Knowledge of Baking and Pasta Technologies | Dr. Katalin Manninger-Kóczán senior lecturer, Dr. Ildikó Judit Szedljak senior lecturer | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
| Preservation Technologies | Dr. István Dalmadi associate professor, Dr. Mónika Máté associate professor | full-time and correspondence training Budapest, Kaposvár, Kisvárda, Beregszász |
Conditions for selecting specialization from 2021/22 academic year onward in ascending order
Industrial technologies and knowledge of industrial technology
In this specialization, students choose an industrial technology in the 4th semester of the course and thus specialize in a technological direction. In addition to the choice of technology, students also choose industry technology skills. The chosen industry technology and industry technology skills cannot be the same.
The industry technology choice is conditional upon 90 credits completed after the completion of the 4th semester and the completion of the prerequisites for the industry technology chosen. The course prerequisites for each industry technology are determined by the department that administers the technology. Ranking is based on the cumulative average ranking depending on the number of places available.
Short description of the professional practice, contact details
The BSc in Food Engineering program requires 14 weeks of professional practice regarding full-time studies and 5 weeks of professional practice to the correspondence studies. Only students with a minimum of 120 credits at the end of the 6th semester may participate in a professional practice. The preparation of the professional practices takes place during the spring semester, in the case of full-time work, the professional practice shall be completed during the summer and early autumn after the 6th semester.
To be accepted and recognized for professional practices, the student is required to prepare a written assignment, which shall be presented orally. The deadline for submission of the written report is determined by the Institute's Practical Training Committee.
For more information on the documents for the professional practice and the content and format of the report, please visit https://foodscience.uni-mate.hu/internship-bsc-professional-practice-msc
Skills and professional competences acquired on completion of the program
A graduate with a bachelor's degree in Food Engineering will be able to:
- assessing the food chain safety risks of raw materials in the food industry, storing them in a value-preserving manner and using value-adding processes to produce, preserve and distribute safe foodstuffs, taking into account the related technical and administrative aspects.
- apply management, organizational, marketing, food IT standardization and technical regulatory principles to food production.
- the management, control and professional management of enterprises, companies, production plants and small and medium-sized enterprises (SMEs) in the food industry, taking into account quality assurance, quality control and environmental protection requirements.
- carrying out laboratory, semi-industrial and operational tasks, operating machinery and equipment and applying new methods in all areas of food production, taking account of environmental and health protection requirements.
- sub-tasks in the development and design of technological systems, development of new processes and products.
- to interpret the behaviour of the actors in the food chain and the formal and informal relationships in the institutional context, and to use them in their work.
- effective self-learning, planning and organizing their own independent learning and finding the necessary resources.
- organize and control food processes, apply quality management systems, allocate resources and participate in the preparation of proposals to support professional decisions.
- ability to directly manage the sub-tasks of a research project at an operational level, under professional supervision.
- summarize, in their mother tongue, the knowledge of the food industry and communicate it orally and in writing to a professional audience.
- understand information related to the food industry and actively use specialized terminology in at least one foreign language.
- understanding of food industry information and active use of terminology in at least one foreign language.
- use written and oral communication tools effectively.
Conditions of obtaining pre-degree certificate (absolutorium):
- completion of: all the compulsory subjects of the program, the subjects of the chosen industrial technology specialization, and chosen industrial technology studies, the required number of optional credits according to the curriculum and the number of credits for the preparation of the thesis, for a total of 180 credits;
- completion of a 30-credit professional practice.
Final Exam
Condition to attend final exam:
- obtained pre-degree certificate (absolutorium);
- submission of thesis and its acceptance by reviewers;
- the student shall not be in debt to the University.
Parts of final exam:
- thesis defense;
- comprehensive complex exam.
Field of knowledge and subjects of final exam
For students starting their studies from 2021/22 to 2023/24 academic year:
- Food Processing Operations (10 credits)
- Food Economics (economics, operations management, marketing, food law, 8 credits)
- Basic of Food Technology (minimum 6 credits)
- Food Technology (minimum 12 credits)
Food Processing Operations and Food Economics subjects have a comprehensive exam 1 week before the thesis defense, Basic of Food technology and Food Technology comprehensive exam is held on the day of the thesis defense, before the defense.
For students starting their studies from academic year 2024/25 in ascending order:
- Unit Operations Comprehensive Exam at the end of the 4th semester
- Unit Economics Comprehensive Exam at the end of the 6th semester
- Final Comprehensive Exam at the end of the 7th semester
a) Basic of Food Technology (minimum 6 credits)
b) Food Technology (minimum 12 credits)
The final comprehensive exams for the Basic of Food Technology and Industrial Food Technology topics will take place on the day of the thesis defense, before the final exam.
On the basis of the drawn topic and the supplementary questions, the applicant shall give an oral presentation of his/her knowledge before the exam board. A short period of preparation should be allowed after the topic has been drawn.
Applicants with an unsatisfactory mark in any of the exam marks will not be allowed to defend their thesis and will fail the final exam.
At the defense, the candidate shall give a 10-minute free presentation of his/her thesis. The opponents will present their assessment and questions. The remaining time is for discussion and defense.
Evaluation of final exam and qualification of degree from 2020/21 academic year
Accordingly, to chapter 4.3.16 Final exam and chapter 4.3.17. Degree certificate .