The following disciplines are studied at the department:
- Chemical Foundations of Food Technologies: General and Inorganic Chemistry
- Chemical Foundations of Food Technologies: Analytical Chemistry
- Chemical Foundations of Food Technologies: Physical and Colloid Chemistry
- Chemical Foundations of Food Technologies: Organic and Biological Chemistry
- Introduction to the Profession and University Education
- Technological Properties of Raw Materials
- Standardization, Metrology, Certification, and Quality Management of Products
- Microbiology
- Theoretical Foundations of Food Productions
- Methods of Control in Food Productions
- Scientific Research Work of Students
- Technology of Fruits and Vegetables Preservation
- Meat, Meat Products, and Fish Technology
- Milk and Dairy Products Technology
- Fats and Fat Replacers Technology
- Technology of Grain Processing and Storage
- Sugar Production Technology
- Technology of Bread, Pasta, Confectionery, and Food Concentrates
- Fermentation Industries Technology
- Refrigeration Technology of Food Products
- Safety of Food Raw Materials and Products Combined with Training Practice
- Hygiene and Sanitation of Food Productions
- Technology of Storage of Fruits and Vegetables
- Technology of Drying Fruits and Vegetables
- Restaurant Business Production Technology
- Scientific Research Internship Combined with Educational Practice
- Innovative Technologies of the Industry
- Global Food Systems
- Nutritionology
- International Requirements for Food Safety and Quality
- Contemporary Achievements in Food Science
- Methodology of Science and Research Methods in Food Technologies
- Principles of Creating Innovative Food Products and Recipe Development