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Bachelor's in Food Technology

Program Title: 

Food Processing Technology

Qualification Awarded: 

Bachelor’s in Food Technologies 


Agricultural and Natural Sciences

Program Credits: 

240 ECTS

Language of Instruction: 


Duration of the Programme: 

4 years

Objectives of the Programme:

The aim of the educational program is to give graduates theoretical knowledge on the general principles of production and storage of food products. Graduates will be familiar with the contemporary methods of food technologies  and will be able to use them. They will have knowledge and understanding on the international norms and regulations of food safety as well as develop practical skills in food technology.

If , the graduates of the Bachelor Program will be able to continue their studies on the next level of education, after completing the necessary procedures in accordance with the Law on Higher Education.

Career Options:

The program aims to prepare specialists for local and foreign labour markets. Graduates of the Program have wide employment perspectives, namely:

  • Agricultural raw material processing companies;
  • Food industry companies;
  • Ministry of Environment Protection and Agriculture of Georgia;
  • NGOs of the relevant profile;
  • Small farms;
  • State and non-state organizations monitoring food safety;
  • Grocery supermarkets

Learning Outcomes: 

After completion of the program graduates will know:

  • physicochemical and microbiological bases of agricultural raw material processing and technological & biotechnological methods of processing;
  • nutritional value of the specific products;
  • physicochemical, gustatory and microbiological characteristics, in accordance with international standards;
  • physicochemical and microbiological methods of quality control;
  • about the general principles of the machinery, used in food industry. 

On the basis of this knowledge, the graduates of the Bachelor Program will be able to:

  • process various agricultural raw materials in order to obtain food products with appropriate organoleptic, chemical and microbiological indicators; keep them in compliance with the appropriate conditions;
  • plan and design various assortment of foodstuffs, store and distribute products, select appropriate machinery and equipment to calculate the economic parameters of production.

 The graduates will study the international rules and regulations of certification and standardization of food products.

 After completion of Bachelor Program, graduates will deploy general and specific competencies listed below:

General Competences:

Graduates will be able to: 

  • apply critical thinking, discuss and debate;
  • professionally write and communicate in native language;
  • write and communicate scientific material in foreign languages (English) ;
  • adapt and act in unfamiliar and changing environments;
  • work in a group;
  • continuously learn and deepen the knowledge;
  • process scientific literature, analyse it and publicly discuss it;
  • use modern information and communication technologies;
  • plan a research, conduct it, analyse the results and draw conclusions;
  • appreciate and respect differences and cultural diversity. 


Specific Competences:

Graduates will have:

  • knowledge of the physicochemical, biochemical and microbiological processes used in food production technology, fermentation and enzymatic technologies;
  • ability to carry out physicochemical and microbiological control of food products;
  • understand the international and local regulations of standardization and certification of food products and the importance of food safety issues for human health;
  • knowledge of the production and storage of food products, machinery and their classification, general principles of calculation of the food processes;
  • understanding of the importance and use of functional foods, various additives, nutraceuticals;
  • knowledge of technological principles of processing various raw materials;
  • ability to process different raw materials of vegetable and animal origins;
  • knowledge of the basics of the design of food enterprises, economic calculation and management.


Full description of the programme