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 biological raw materials and finished foods, typical for developing countries. In addition to the academic and theoretical education, attention is devoted to more practical and/or experimental work in the laboratory, and to study tours to companies. In this way, the food sciences and technologies are studied from different angles so that specialists are formed who are able to take on responsibilities in the food-sector.