{"id":13357,"date":"2025-07-16T14:45:32","date_gmt":"2025-07-16T12:45:32","guid":{"rendered":"https:\/\/tmf.ukim.edu.mk\/?page_id=13357"},"modified":"2025-07-16T17:14:51","modified_gmt":"2025-07-16T15:14:51","slug":"food-engineering-innovations-sustainability-and-technologies","status":"publish","type":"page","link":"https:\/\/tmf.ukim.edu.mk\/en\/food-engineering-innovations-sustainability-and-technologies\/","title":{"rendered":"Food Engineering \u2013 Innovations, Sustainability and Technologies"},"content":{"rendered":"\n

Schedule of courses by semesters and years of study for Academic Studies (AS)<\/p>\n\n\n\n

Ordinal number<\/td>  Subject code<\/td>  Name of subject<\/td>  Semester<\/td>Weekly fund of classes<\/td>  ECTS<\/td><\/tr>
Q<\/td>C<\/td><\/tr>
FIRST YEAR<\/td><\/tr>
<\/td><\/td><\/td><\/td><\/td><\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
1<\/td>FE1M1<\/td>Emerging Trends in Food Process Engineering<\/a><\/td>I<\/td>3<\/td>3<\/td>8<\/td><\/tr>
2<\/td>FE1M2<\/td>Smart and sustainable food packaging<\/a><\/td>I<\/td>3<\/td>3<\/td>7<\/td><\/tr>
3<\/td>FE1M3<\/td>Circular and sustainable food engineering<\/a><\/td>I<\/td>3<\/td>3<\/td>7<\/td><\/tr>
4<\/td>FE1E1<\/td>Elective subject 1<\/td>I<\/td>3<\/td>3<\/td>6<\/td><\/tr>
5<\/td>FE2E2<\/td>Elective subject 2<\/td>II<\/td>3<\/td>3<\/td>6<\/td><\/tr>
6<\/td>FE2E3<\/td>Optional subject 3<\/td>II<\/td>3<\/td>3<\/td>6<\/td><\/tr>
7<\/td>FE2M4<\/td>Master’s thesis<\/td>II<\/td>2<\/td>18<\/td>20<\/td><\/tr>
Total hours (lectures\/exercises) and ECTS for the year<\/strong><\/td>28<\/td>32<\/td>60<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Elective subjects of the study program(the list includes elective subjects from the study program and teaching subjects that are performed at another unit of the university, in accordance with article 139 paragraph 9 of the Law on Higher Education (Official Gazette of the Republic of Macedonia 82\/18)<\/p>\n\n\n\n

Ordi nal num ber<\/td>  Code<\/td>  Title of the subject<\/td>  Semester<\/td>Weekly fund of classes<\/td>  ECTS<\/td>  From which unit<\/td><\/tr>
lectures<\/td>exercis es<\/td><\/tr>
1<\/td>FE1E11<\/td>Design of sustainable food products and processes<\/a><\/td>I<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
2<\/td>FE1E12<\/td>Quality management and food safety<\/a><\/td>I<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
3<\/td>FE1E13<\/td>Special food<\/a><\/td>I<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
4<\/td>FE1E14<\/td>Physico-chemical changes in food processing<\/a><\/td>I<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
5<\/td>FE2E21<\/td>Law regulations for food quality assurance<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
6<\/td>FE2E22<\/td>Sensory perception of food<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
7<\/td>FE2E23<\/td>Methods and techniques for food quality control<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
8<\/td>FE2E24<\/td>Entrepreneurship and innovation in the food industry<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy, Economic Institute<\/td><\/tr>
9<\/td>FE2E31<\/td>Treatment and valorization of biowaste<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
10<\/td>FE2E32<\/td>Food safety and risk analysis<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
11<\/td>FE2E33<\/td>Introduction to Food Toxicology<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy, Faculty of Pharmacy<\/td><\/tr>
12<\/td>FE2E34<\/td>Digitalization in the food chain<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy, FCSE<\/td><\/tr>
13<\/td>FE2E35<\/td>Fermentology<\/a><\/td>II<\/td>3<\/td>3<\/td>6<\/td>Faculty of Technology and Metallurgy<\/td><\/tr>
 <\/td> <\/td> <\/td> <\/td>In total<\/strong>:<\/td> <\/td> <\/td> <\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

Schedule of courses by semesters and years of study for Academic Studies (AS) Ordinal number   Subject code   Name of subject   Semester Weekly fund of classes   ECTS Q C FIRST YEAR 1 FE1M1 Emerging Trends in Food Process Engineering I 3 3 8 2 FE1M2 Smart and sustainable food packaging I 3 3 7 3 FE1M3 Circular and sustainable food engineering I 3 3 7 4 FE1E1 Elective subject 1 I 3 3 6 5 FE2E2 Elective subject 2 II 3 3 6 6 FE2E3 Optional subject 3 II 3 3 6 7 FE2M4 Master’s thesis II 2 18 20 Total hours (lectures\/exercises) and ECTS for the year 28 32 60 Elective subjects of the study program(the list includes elective subjects from the study program and teaching subjects that are performed at another unit of the university, in accordance with article 139 paragraph 9 of the Law on Higher Education (Official Gazette of the Republic of Macedonia 82\/18) Ordi nal num ber   Code   Title of the subject   Semester Weekly fund of classes   ECTS   From which unit lectures exercis es 1 FE1E11 Design of sustainable food products and processes I 3 3 6 Faculty of Technology and Metallurgy 2 FE1E12 Quality management and food safety I 3 3 6 Faculty of Technology and Metallurgy 3 FE1E13 Special food I 3 3 6 Faculty of Technology and Metallurgy 4 FE1E14 Physico-chemical changes in food processing I 3 3 6 Faculty of Technology and Metallurgy 5 FE2E21 Law regulations for food quality assurance II 3 3 6 Faculty of Technology and Metallurgy 6 FE2E22 Sensory perception of food II 3 3 6 Faculty of Technology and Metallurgy 7 FE2E23 Methods and techniques for food quality control II 3 3 6 Faculty of Technology and Metallurgy 8 FE2E24 Entrepreneurship and innovation in the food industry II 3 3 6 Faculty of Technology and Metallurgy, Economic Institute 9 FE2E31 Treatment and valorization of biowaste II 3 3 6 Faculty of Technology and Metallurgy 10 FE2E32 Food safety and risk analysis II 3 3 6 Faculty of Technology and Metallurgy 11 FE2E33 Introduction to Food Toxicology II 3 3 6 Faculty of Technology and Metallurgy, Faculty of Pharmacy 12 FE2E34 Digitalization in the food chain II 3 3 6 Faculty of Technology and Metallurgy, FCSE 13 FE2E35 Fermentology II 3 3 6 Faculty of Technology and Metallurgy         In total:      <\/p>\n","protected":false},"author":8,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-13357","page","type-page","status-publish","hentry","post-no-thumbnail"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/pages\/13357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/comments?post=13357"}],"version-history":[{"count":2,"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/pages\/13357\/revisions"}],"predecessor-version":[{"id":13523,"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/pages\/13357\/revisions\/13523"}],"wp:attachment":[{"href":"https:\/\/tmf.ukim.edu.mk\/en\/wp-json\/wp\/v2\/media?parent=13357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}