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University of Belgrade, Serbia - Department Food Technology and Biochemistry
Department of molecular genetics and genetic engineering.

Ranked among one of the best institutes of the world, University of Belgrade offers Masters of Science in Biotechnology to it students. The Institute is associated to International Center for Genetic Engineering and Biotechnology (ICGEB), Trieste, Italy, as an affiliated centre and it is involved in all activities within this international organization. It is also oriented to biotechnological and commercial applications in human and veterinary medicine, agriculture, food production, and pharmaceutical industry.

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After World War II, the overall agricultural development created the need for organizing a serious and more comprehensive educational system and the establishment of an adequate profile of staff required for food industry, which has progressed greatly to the level of European industry of that time. This led to the development of new technological disciplines of agriculture and to the establishment of classes in subjects that were required for the training of personnel in the food industry.

The first classes were introduced in the field of fruit production. In 1945, the subject called "Fruit and Vegetables Processing" and later the subject called "Processing of Grapes," were introduced and taught by Professor M. Josifovic. Two years later in 1947, prof. S. Stankovic introduced the subject called "Processing of Agricultural Products". Department of Animal Husbandry and prof. A. Ognjanovic introduced in 1956 the subject called "Technology of Animal Products", while prof. B. Stevic introduced "Technological Microbiology".

With the reorganization of the Faculty in 1973, the Institutes became independent business units, and The Institute of Food Technology and Biochemistry operates since that time independently as a part of The Faculty of Agriculture. The new curriculum in the Department of Food Technology introduces five teaching groups: Fruits and Vegetables Technology, Technology of Alcoholic and Non-alcoholic beverages, Technology of Meat, Technology of Milk, and the Technology of Tobacco. By this curriculum classes are held until 1977, when the reformed plans divided students in the three constituent groups: Conservation and Fermentation Technology, Technology of Agricultural Products and Livestock Products Technology.

In year 2007, the curriculum was reformed and coordinated with the European system of education in which teaching at the undergraduate level lasts for 4 years. Master’s and doctoral studies that last 1 year, and doctoral studies that last 3 years were also introduced. Under the new curriculum all courses take one semester. For all groups at the Department of Food Technology, first 4 semesters are the same, and in the fifth semester, the students can choose one of the four teaching modules. At the undergraduate level, following teaching modules were introduced: Technology of Animal Products, Technology of Conservation and Fermentation, Harvest Technology and Safety and Quality Management in Food Production. The master program is a unique program with three elective classes. Electives 1 and 2 direct the student towards block 3, where from 16 disciplines offered students are supposed to choose the one for the master thesis. Specialist studies at the Department of Food Technology are organized in 4 modules: Technology of Plant Products, Animal Products Technology, Technological Microbiology and Food Chemistry. Doctoral studies are first introduced in the form of standard classes which take 3 semesters, while the 4, 5 and 6 semesters are reserved for research study and dissertation of the chosen topic from electoral bloc 3.

Department Food Technology and Biochemistry
Classes, Modules, and Teaching

Department of Food Technology is dedicated to the realization of high-quality academic study programs at all levels of study, the development of relevant scientific research, as well as the implementation of the acquired knowledge and skills in food technology and other related industries and society as a whole.

The main purpose of the studies is the realization of educational, professional and research goals and objectives in the field of food technology.

The type and mode of study are directed towards the strategic development of the food industry. The main purpose of the studies is education of the professionals directly involved in the various branches of the food industry (processing of raw materials of plant or animal origin).
The curriculum is primarily focused on active and creative teaching. The priority of the curriculum is the education of the staff to use their knowledge in order to contribute to improving the quality of food products, ie. food that is meant for wide population, with permanent control and quality control of these products. Through the introduction of the regulations and standards of technology, engineers can manage not only the quality of the food but also the working conditions and the environment.

In addition to solving the problems of food technology, food engineers themselves are willing to educate small processors holding their family businesses so that their production become in line with the applicable quality standards. That is why we insist on the modern teaching where the student besides lectures, exercises, and practical training, will be required to write papers, essays and actively participate in class.
Department of Food Technology at the undergraduate level has an average of 200-250 students enrolled in four educational modules.

Theoretical and practical teaching is performed in all classes. In this sense, students are educated in four teaching modules:

- Technology of Animal Products,
- Conservation and Fermentation Technology,
- Agricultural Products and Technologies
- Safety and Quality Management in Food Production.

Students can choose one of four elective courses in foreign languages. Within the core curricula, areas of expertise are specific to the above mentioned profile.

The module Technology of Animal Products teaches about: meat processing technology, milk production technology, processing of accompanying products in the meat industry, dairy technology, microbiology, and animal products quality management.
The module conservation and fermentation technology teaches about: conservation by applying cooling, heat preservation, technology of fruits and vegetables, fruit juices technology, refrigeration and freezing of food products, prepared food technology, wine technology, technology of alcoholic beverages, etc.

The module harvest technology teaches about: the rheological properties of food, technology of oil and fats, sensory analysis of products based on field materials, modification of fats and oils, toxicology of products based on raw materials, the technology of confectionery products, technologies of processing of tobacco, malt and beer technology, grain technology, the technology of flour, sugar and starch technology.

The module for security and quality of food is teaching about: basic technology of fruits and vegetables, fermentation technologies, crop products, the basics of meat technology, dairy technology basics, management and statistical quality control.


Teachers of this Department have been and are right now the members of national and international associations, forensic experts, advisers, consultants, designers of many companies for fruit and vegetables, breweries, cold storage, dairy, meat processing plants, industry, baby food, etc.

In the past, the Department of Food Technology had organized many conferences where its teachers and staff had the opportunity to present the results of their scientific work and submit reports on the projects conducted with the support of the Ministry of Science of Serbia. Two major symposia were held in 1996 and in 1998, and they were attended by more than 1000 colleagues and experts in the field of food technology.
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