BSc in Food Engineering

Country Hungary
University University of Debrecen
Course Duration 48-Months
Course Type Full Time
Courses Campus On Campus
Campus Debrecen
Language Specification IELTS WAIVERS
Program Level Undergraduate
Education Required Grade 12 / High School
Admission intake September
Minimum GPA (70 Out of 100)

Application Charges

Application Fee	Tution Fee
HUF 150	HUF 7000

Application Date

Application Start Date	Application Closing Date
2025-04-01	ASAP

Accepted Language Test

IELTS WAIVERS

Speaking Score	Listening Score	Writing Score	Reading Score	Overall Score	Remarks
					IELT...

The BSc in food engineering is aimed at training professionals who are able to operate, supervise and develop food processing technologies. The studies include the physical, chemical and biological fundamentals of engineering with special emphasis on food quality and safety related issues. Besides becoming acquainted with operations and technological processes the students also learn economic, management and analytical subjects. The main goal of the program is to train experts who are able to fully provide services related to the everyday tasks of operation from engineering, biological and chemical work to management duties based on their comprehensive theoretical knowledge.

Extra Notes

* NOTE : The Tuition Fee is subject to change Semester wise, as such for exact Tuition Fee kindly see the Website of the respective University.

* NOTE : Pathways : Students who want to pursue a Graduate Degree through a particular University but are unable to meet the university requirements for the GPA, GRE/GMAT or English Language scores, have to take up an additional academic and language support i.e. pathways in order to ensure the admit and study at the desired University.

BSc in Food Engineering

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Accepted Language Test

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BSc in Food Engineering

Application Charges

Application Date

Accepted Language Test

Extra Notes

Other Links

Top Destinations

Our Services

Contact Us

© 2026 Overseas Education Lane. All Rights Reserved.