The formation and training of experts in the specific field of food technology and engineering, with emphasis on food production, and post-harvest and storage technology of organic ingredients and finished food products typical of developing countries. Besides the academic and theoretical training is paid considerable attention to more practical and / or experimental work in the laboratory and piloothal, and study trips to companies. In this way the food science and - technology from different angles, and specialists are formed which are able to take responsibility in the food sector