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Faculty of Food Technology & Biotechnology
Department of Food Engineering

The University of Zagreb is the oldest and biggest university in South-Eastern Europe. It is a strongly research-oriented institution, contributing with over 50 percent to the total research output of the country. Faculty of Food Technology & Biotechnology is one of 29 faculties of the University of Zagreb. The Faculty was established in 1956 with the main focus to education and research on the application of engineering principles to the design, construction and operation of food processing plants. Department of Food Engineering at the Faculty of Food Technology & Biotechnology is focused to the research in the field of new technologies, engineering and quality control of foods. The research in the field of fish and fishery products has been oriented to the quality aspects of cultivated fish, detection technologies for estimation of frozen fish quality and nutritional value of fishery products.

The research activities are mostly performed in the frame of national projects, with partners from research institutes and fish processing companies. The Department is technologically well equipped with instruments for gas and liquid chromatography, electrophoresis apparatus, spectrophotometer, colorimeter etc. The personnel of the Department cooperate with the national public establishments such as Ministry of Agriculture and Croatian Chamber of Economy, other national Faculties and Universities, as well as international professional organizations that are engaged in the issues of fish safety.