Study location	Hungary, Mosonmagyaróvár
Academic field	Food science (JACS D610)
Type	Bachelor, full degree studies
Nominal duration	7 semesters (210 ECTS)
Study language	English
Awards	BSc (Food Engineer)
Course code	Agricultural Science
Accreditation	FNYF/51-6/2018

Entry qualification

High school / secondary education (or higher) An authorized copy of the general certificate of education or any equivalent secondary/high school diploma One of the following indications of English-language proficiency: a. TOEFL IBT test score of 66, or PBT score 513, b. Cambridge First Certificate B grade c. IELTS score of 5.5 d. any official certificate equal to the above mentioned The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.

Language requirements	English One of the following indications of English-language proficiency: a. TOEFL IBT test score of 66, or PBT score 513, b. Cambridge First Certificate B grade c. IELTS score of 5.5 d. any official certificate equal to the above mentioned

Other requirements	A motivation letter must be added to your application. Only students over the age of 18 are admitted.

More information	admissions.sze.hu/-study

Overview

The purpose of this program is to equip students with:
• general knowledge of biology, chemistry, physics, technical sciences, and
economics;
• special knowledge of food sciences;
• professional knowledge of food processing technologies;
the theoretical knowledge to enable them to proceed with their studies at
master’s (MSc) level. Three year full-time taught programme plus dissertation.

Contact:
Dr. Molnár Zoltán
ass. professor
molnar.zoltan@sze.hu

Programme structure

The total number of credits needed to complete the programme is 210 credits. The courses of the programme are divided into four categories: compulsory courses (155 credits), optional elective courses (10 credits), placement outside of the institution (min. 30 credits), thesis (10 credits). 1 credit equals one ECTS credit, and 1 credit is defined as 25 student working hours.

Career opportunities

The purpose of this program is to equip students with:
• general knowledge of biology, chemistry, physics, technical sciences, and
economics;
• special knowledge of food sciences;
• professional knowledge of food processing technologies;
the theoretical knowledge to enable them to proceed with their studies at
master’s (MSc) level. Three year full-time taught programme plus dissertation.