Josip Juraj Strossmayer University of Osijek Faculty of Food Technology

General information 1970./71. Faculty of Agriculture and Food Technology 1976. Faculty of Food Technology 1996. new location (old city of Osijek) app. 4.500 m2 6 classrooms 30 laboratorie computer room library with free access to databases

http://www.ptfos.hr e-mail: office@ptfos.hr UNDERGRADUATE STUDY Food Technology 3 years, 6 semesters 60 ECTS per academic year 5-6 courses per semester elective courses from other studies at University http://www.ptfos.hr e-mail: office@ptfos.hr

Food Science and Nutrition GRADUATE STUDIES Food Engineering Food Science and Nutrition Process Engineering 2 years, 4 semesters 60 ECTS per academic year 5-6 courses per semester elective courses from other studies at University

Undergraduate study Food Technology 39 obligated and elective courses during study Elective courses from other studies at University Practical training after 5th semester Exames during semester + Feb, June-July, September Baccalaureus / Baccalaurea of Food Technology Graduate studies at Faculty of Food Technology Other Graduate studies

Employment possibilities Food industry Chemical industry Research institutes State management (inspections, ...) Restaurants …

Graduate study Food Engineering Start in 2008/09. academic year 32 obligated and elective courses Master of Food Engineering Postgraduate studies at Faculty of Food Technology Other Postgraduate studies Employment

Graduate study Food science and Nutrition Start in 2008/09. academic year 30 obligated and elective courses Master of Food Science and Nutrition Postgraduate studies at Faculty of Food Technology Other Postgraduate studies Employment

Graduate study Process Engineering Start in 2008/09. academic year 35 obligated and elective courses Master of Process Engineering Postgraduate studies at Faculty of Food Technology Other Postgraduate studies Employment

Undergraduate and Graduate studies 136 courses in total + elective courses from University 102 courses with laboratory or any other practical work Several tests throughout the year for every course In February, June-July and September regular exames For every test throughout the year additional/reserve term is given (because of lot of afternoon hours in labs) Elder students can join to exames in the same time as students of actual study year

Undergraduate and Graduate studies Mentors (5-7 students from one generation per mentor) (PhD stuff only – assist. prof., assoc. prof. and full prof.) Meetings with Vice dean for education (2-3 hours each semester) Student’s representatives in Faculty council The best Students office at University of Osijek in 2005/06. academic year, according to students oppinion (it was first year of Bologna process implementation) In next evaluation we expect better results 

Labs over 30% total working hours

Strong orientation to practical work in labs and industry

Free access to databases Library Mon-Fri 8.00-18.00 Free access to databases

Employment possibilities Food and chemical industry Process management and optimization Development of new products Development of new technologies Implementation of new technologies Process designing Process automatization Process management …

Results after first two years 50% of students passed 1st year of study 50% of students passed 2nd year of study 75% of students, after finishing Undergraduate study, will choose Graduate study at Faculty of Food Technology Osijek

Results after 2-3 years Mean mark after 1st year of study is almost the same as mean mark from High school was Mean mark after 2nd year of study is for 10% higher than mean mark after 1st year of study was In 2nd generation the mean mark after 1st and 2nd year of study is for 10% higher than mean mark in previous generation But, it seems that students’ knowledge is a little bit wider but not so deep as before Students become better in recognizing but not in solving problems

Results after 2-3 years Future improvements: more team work during study stronger understanding of ecological and economical aspects of particular technological operation and process additional increasing of connectivity among different courses deeper involment in solving real technological problems improving design of reports after labs and practical work in industry – more creativity