Graduates in Food Technology and Nutrition programs prepare and qualify for work in the field of development and research for the tasks of the system for quality food processing, technological preparation of production and professional tasks in most food production and production of raw materials.

Basic studies last for 3 years, with the possibility of accumulation of 180 ECTS credits, while master studies last for 2 years and with the possibility of accumulation of 120 ECTS credits.

Duties in quality control systems of processing include professional obligations that are related to the inspection of production processes and the quality of food, raw materials and materials, in order to produce the finest products that are compatible with the social, national standards and regulations international quality.

The development and quality assurance of food includes laboratory, chemical, physical, microbiological and sensory experiments.

The Faculty of Food and Nutrition Technology has the most modern laboratory equipment for controlling food products, which is a donation from the Italian Embassy.

Graduated students can be hired in teaching institutions, organizations dealing with quality control systems (food inspection services), and in food research and development institutions.

The basic knowledge of nutrition, dietetics and gastronomy enables graduates to work in the field of nutrition, programming and management of the facilities in which food is served.

First Cycle

FOOD TECHNOLOGY 6 180 Engineer of food technology Descriptor
FOOD QUALITY AND SAFETY MANAGEMENT 6 180 Engineer of food quality and safety management Descriptor
NUTRITION 6 180 Engineer of nutrition Descriptor

Second Cycle

FOOD TECHNOLOGY 4 120 Master of food technology

Prof. Dr. Xhezair Idrizi

Vice-Dean for Education
Asst. Prof. Dr. Gafur Xhabiri

Vice-Dean for Scientific Affairs
Asst. Prof. Dr. Erhan Sulejmani

Faculty Secretary
Vigan Sulejmani

Information in process!