In this program, through a combination of theory and practical training, students gain a deep understanding of various subjects, enabling them to excel in the food technology and related industries. In the theoretical component, students explore key topics such as introduction to food technology, biochemistry, food processing technology, basic theoretical and analytical chemistry, animal diversity, food engineering, food microbiology, basic organic chemistry, dairy technology, food analytical instrumentation, technologies of fruits and vegetables, cereal chemistry, sensory evaluation, food safety and quality assurance, technology of meat, fish, and poultry products, food analysis, nutrition, fermentation technology, food hygiene and sanitation, food biotechnology, technology of flavors and fragrance, and equipment and material design for food processing plants.

Practical training plays a crucial role in this program, allowing students to apply their knowledge in real-world settings. They engage in practical sessions that cover complementary chemistry, volumetric analysis, organic chemistry, zoology including animal diversity, human physiology, immunology, applied zoology, food chemistry, and food analysis.