Until a few decades ago, Food Technology was very much the domain of specialists who had undergone training in a craft trades occupation such as bakers and butchers. Increasing industrialisation has, however, subsequently created a need to know about the physical, chemical and microbiological properties of food and rendered it necessary to apply technical processes for the processing of various foodstuffs.
The main focus of the initial semesters of the course is on the acquisition of knowledge of the general properties of foodstuffs and of the experimental application of scientific methods. They also cover sensory and nutritional aspects of food and incorporate statistical, food law and economic considerations. As the course progresses, modules on offer include thermal and mechanical food processing technology, biotechnological aspects of food, food hygiene, business administration and waste management. The Bachelor course of studies concludes with elective modules providing an opportunity for specialisation.
The Masters course offers three specialised areas of study to prepare students for a career in management and research. The aim is to apply various basic processing technology operations in such a way so as to develop a product which features a good degree of nutritional and sensory appeal, which is attractive to consumers and which guarantees a certain shelflife. The food product should also be acceptable to customers in terms of its price. The course is extended via elective programmes such as special biotechnology, special food technology, dietary foods, whole food products, quality assurance systems, product development, packaging technology and marketing. These programmes afford students the opportunity to select specialised areas of study from within the field of food technology and related disciplines such as food biotechnology, cosmetic products or product management.

An increasing degree of significance is being accorded to products based on biogenous, non-finite raw materials. The manufacture of such products is placing a greater emphasis on the deployment of biotechnological processes which make use of biological systems and principles to produce mild reactive conditions. This has created a need for engineers who are able to identify technical, technological, ecological and economic correlations which are becoming increasingly complex in nature and to demonstrate mastery of these links at an international level. The course accords consideration to the entire product cycle, ranging from the production of biogenous raw materials (e.g. fats, oils and carbohydrates such as cellulose and starch) and their accumulation to residual or waste materials and extends to include the processing of such materials to manufacture non-food products, the special properties of these materials and marketing. Energy generation from biogenous residual or waste materials is also included. The main focus is on technical and economic effects, although emphasis is also placed on ecological conditions and implications.
The initial phase of the course extends from the 1st to the 3rd semester and encompasses foundation courses, an individual research paper and advanced English. This knowledge is then extended during the 4th and 5th semesters via the study of product related subjects. The 5th semester is spent abroad, and this is followed by a four-month practical industrial placement during the 6th semester. A first degree of Bachelor in Bio Product Technology is awarded after the 7th semester. A Master of Science qualification may be obtained after a further 3 semesters, and this accords students the right to pursue a PhD.