2 years
The program is intended for students who have completed a vocational education in food-related professions. It builds upon their knowledge in the fields of food science, nutrition, chemistry, biology, and microbiology. Students develop analytical thinking, laboratory skills, and the ability to manage and monitor technological processes. They also gain insight into food safety, legislation, marketing, modern food trends, and environmental and energy efficiency in production. Practical knowledge is deepened through laboratory exercises and professional training in companies.
To deepen professional knowledge and competencies for high-quality and safe production and supervision in the food sector, and to prepare students for responsible professional and managerial positions.
Advanced knowledge of food technology, nutrition, and biotechnology; laboratory and analytical skills; understanding of legislation and standards; and the ability to plan and manage technological processes.
Laboratory exercises, practical training in industrial companies, and participation in research projects.
Vocational Matura Examination (Slovene language, professional subject, mathematics or foreign language, and a practical product/service with oral defense). Possibility of continuing studies at higher vocational colleges or universities.
