About the Department of Biosystems and Food Engineering:

The activity of the Department of Biosystems and Food Engineering covers wide variety of research and education related to agrophysical, technical and food physical properties of biological materials. The Institute has a Precision Crop Production Research Group that supervises scientific activities of GPS guided plant production that involves development of technological background, site specific management remote sensing and GIS. In food related research areas the main topics are: alcoholic fermentation, heat and mass transfer measurements and modelling (including grain and fruit drying and post-harvest processing), microwave treatments. In utilization of renewable energy sources in agriculture as well as in production of biodegradable plastic are also one of the main interests of the Institute. The Institute conducts several EU founded national projects, such as utilization of algae; examinations of climate change related to plant production; surveys in green energy and collaboration activities in food safety and gastronomy. The education of the Institute cover theoretical and practical lectures and training from farm machinery, engineering in plant production and animal husbandry to food unit operations, as well as subject in agricultural engineering; plant based food technologies and geoinformatics. The Institute continuously develops its research equipment and instrumentations, having high-tech sophisticated devices such as scanning electron microscope, fermentors, drying tunnel, microwave units, experimental extruder, precision agricultural monitoring and measuring tools (yield meters, RTK base station, etc.), universal testing machines, etc. The Institute constantly employs PhD students providing the advanced background to their education and research.

 The Institute of Biosystems and Food Engineering is involved in teaching of several subjects (in BSc, MSc and PhD level) related to: