About the Department

At the Department of Process Engineering, students gain essential knowledge in various branches of process engineering, from theoretical foundations to practical applications in biotechnology and food engineering. Through a modern approach to teaching and research, the Department educates professionals capable of solving complex challenges in industry.

Teaching Activities

Teaching is conducted at undergraduate, graduate, and postgraduate levels, leading to the degrees of Bachelor, Master of Engineering, and Doctor of Philosophy (PhD), covering areas such as:

• Mathematical modeling, process management, optimization and control of technological processes
• Thermodynamics, measurement, regulation and automation
• Transport phenomena and unit operations
• Setting up material and energy balances in biotechnology

Scientific and Research Activities

Department staff conducts research on numerous scientific and technological projects, with special emphasis on:

• Development of new methods for process management, control and safety in the food industry
• Characterization of powdered materials and analysis of textural properties of products
• Application of innovative technologies: ultrasound and high hydrostatic pressure
• Improvement of technological processes for food processing and production

International and Professional Cooperation

The Department is actively connected to the European Research Area through membership in organisations such as ISEKI (Integrating Food Science and Engineering Knowledge Into the Food Chain) and EAFE (European Academy of Food Engineering).

Staff participate in numerous international projects (FP6, UNIDO, COST, TEMPUS, ERASMUS, EU Structural Funds) and collaborate continuously with leading food companies on technological projects.