FOOD INSTITUTE
The food Institute was founded in 2010 and consists of
Department of Food Quality and Safety and Department for Fruit and Vegetables Processing.
Food Institute actively participates in performing theoretical and practical
training for students, development of bachelor's and master's theses and
doctoral dissertations, preparation of a number of scientific and applicative
research activities, monitoring programs, national and international projects,
professional courses, workshops and study visits abroad. The achieved results
are presented at many events with scientific, professional and applicative
character with international participation, and in reference journals with
impact factor.
DEPARTMENTS
- DEPARTMENT OF FOOD QUALITY AND SAFETY
- DEPARTMENT OF FRUIT AND VEGETABLE PROCESSING
STUDY PROGRAMMES
Undergraduate studies (8 semesters)
Food Quality and Safety
Graduate students at this program are educated to develop solutions for the growing demand for quality food produced in safe manner. It provides education and training of students for designing and monitoring food quality and safety standards of the agricultural raw materials and final products.
Master's studies (two and four semesters)
Food Quality and Safety
Modules: Microbiology; Food Quality and Safety; Ethno-botany; Processing of fruits and vegetables.
Doctoral studies (6 semesters)
Quality and safety of agricultural products
FOOD INSTITUTE
INSTITUTE MANAGER: Silvana Manasievska-Simikj, PhD
DEPARTMENT OF FOOD QUALITY AND SAFETY
DEPARTMENT OF FRUIT AND VEGETABLE PROCESSING
Lab Staff
- Marija Gjorgovska, BSc, Lab Staff, Scientific area: Food security and quality, email:
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