BScFood Engineering
Hungary, Győr
| Study location | Hungary, Mosonmagyaróvár |
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| Academic field | Food Science and Technology 01.3 (ISCED 6202) Food science (JACS D610) |
| Type | Bachelor, full degree studies |
| Nominal duration | 7 semesters (210 ECTS) |
| Study language | English |
| Awards | BSc (Food Engineer) |
| Course code | Agricultural Science |
| Accreditation | FNYF/51-6/2018 |
| Entry qualification | High school / secondary education (or higher) An authorized copy of the general certificate of education or any equivalent secondary/high school diploma The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take verified copies of the entry qualification documents along with you when you finally go to the university. |
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| Territory requirements | Applications are accepted from the following territories (based on citizenship): Armenia, Chad, Ethiopia, Ghana, Iraq, Israel, Kenya, Lebanon, Nicaragua, Niger, Nigeria, Pakistan, Palestine, Syria. |
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| Language requirements | English One of the following indications of English-language proficiency: |
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| Other requirements | A motivation letter must be added to your application. |
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| More information |
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Overview
The purpose of this program is to equip students with:
• general knowledge of biology, chemistry, physics, technical sciences, and
economics;
• special knowledge of food sciences;
• professional knowledge of food processing technologies;
the theoretical knowledge to enable them to proceed with their studies at
master’s (MSc) level. Three year full-time taught programme plus dissertation.
Contact:
Dr. Kapcsándi Viktória
ass. professor
kapcsandi.viktoria@sze.hu
Programme structure
The total number of credits needed to complete the programme is 210 credits. The courses of the programme are divided into four categories: compulsory courses (155 credits), optional elective courses (10 credits), placement outside of the institution (min. 30 credits), thesis (10 credits). 1 credit equals one ECTS credit, and 1 credit is defined as 25 student working hours.
Career opportunities
The purpose of this program is to equip students with:
• general knowledge of biology, chemistry, physics, technical sciences, and
economics;
• special knowledge of food sciences;
• professional knowledge of food processing technologies;
the theoretical knowledge to enable them to proceed with their studies at
master’s (MSc) level. Three year full-time taught programme plus dissertation.