• It provides advanced knowledge in food processing, fermentation, product development, food safety, and sustainable production.
• It enhances practical and scientific skills in the food and beverage industry, research laboratories, and biotechnology companies.
• It opens career opportunities in quality management, product innovation, food safety, and industrial production.
• It equips students with the knowledge to develop safer, healthier, and more sustainable food products, while building a strong and competitive career.

• Applies advanced food engineering methods in industrial processes and research projects
• Analyzes and optimizes processing operations in the food and beverage industry
• Develops new products and innovative processes within research and development (R&D)
• Applies fermentation processes and biotechnological technologies in industrial development
• Designs and improves production systems to increase efficiency and product quality
• Uses research methodologies, laboratory analysis, and scientific data processing
• Solves technological and engineering problems in industrial and research environments
• Integrates food safety principles and risk management into industrial processes
• Applies sustainability and innovation principles in product and process development

• Food and Beverage industries
• Biotechnology and innovation sector
• Research and development
• Food safety and regulatory bodies
• Consultancy and quality systems

Assoc. Prof. Dr. Anisa Peculi – Vice Dean for Teaching and Lecturer at the Faculty of Biotechnology and Food (FBU)

Dr. Klotilda Sula (Marku), Food Technology UBT, Lecturer at FBF

Dr. Fatjon Hoxha, Food Technology UBT, Lecturer at FBF

MSc. Ilir Hajdinaj, Director of ISUV (Institute of Food Safety and Veterinary)

M.Sc. Stelina Doksani- Specialist in the Production and Trade Standards Sector at the Ministry of Agriculture and Rural Development.

• 15% Technology and Engineering
• 15% Natural Science
• 15% Economic and social Science, Law
• 55% Variable

During the development of this program, the principle of a multidisciplinary approach has been applied. This principle aims to integrate analytical, experimental, and technological methods from various scientific fields in order to generate advanced knowledge and innovative solutions to the complex challenges of the modern food system. The program harmoniously combines knowledge from natural sciences (food chemistry, microbiology, molecular biology), engineering sciences (food processing technologies, unit operations, process engineering), and biotechnological sciences (fermentation, enzyme engineering, bioprocesses), thereby creating a strong foundation for the development of new products and the optimization of industrial processes

• Food Technology
• Food and Nutrition Science
• Chemistry and Food Technology
• Biotechnology
• - or other related fields in natural sciences and technology