1. Josip Juraj Strossmayer University of Osijek Faculty of Food Technology

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

3. 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

4. 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

5. 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

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

7. 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

8. 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

9. 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

10. 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

11. 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 

12. Labs over 30% total working hours

13. Strong orientation to practical work in labs and industry

14. Free access to databases
Library
Mon-Fri
Free access to databases

15. 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 …

16. 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

17. 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

18. 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