The graduate of the engineering study has deep theoretical and cross-cutting knowledge of food and cosmetics, including knowledge, conditions and relations leading to quality and safety of food and cosmetic products. It is characterized by deep knowledge based on understanding knowledge, theories, methods, and procedures that are used in the field, with possible application in science and research. At a high level, it means the principle of preserving and filling and food packaging technologies. Specifically, by food industries (dairy, ceremony, sugar production, cereals, bakery, meat processing and meat production, non-alcoholic beverages, vegetable, and fruit semi-finished products, including production of detergents and cosmetic products) is characterized by comprehensive knowledge of technological procedures. He can describe, use, and manage food processes, food technologies to ensure the desired chemical, physical and microbiological properties of final products. It controls chemistry of food and cosmetic raw materials and additives, including criteria placed on their quality and security. He knows the importance and effect of nutritional supplements, food for special nutritional purposes and food new type in terms of human health support. The graduate has the knowledge of hygiene and sanitation in the food and cosmetic industry, technology of detergents and other hygiene preparations, knowledge of good production and hygienic practice, HACCP system and to protect human health and other knowledge to ensure compliance with European Union's legislative criteria.
An important part of the learning plans is laboratory exercises and separate laboratory work in the study program. Therefore, the graduate of the study program of the food, hygiene, cosmetics is characterized by skills separately to carry out chemical, physical and microbiological analysis of food raw materials, intermediates, and final food. Since the conditions for good manufacturing and hygiene practice (GMP/GHP), the HACCP system, the graduate can use them and maintain the food chain, from primary production to the consumer, including public catering and cosmetic industry. It also creates the necessary instructions, documents, and projects of their implementation, including monitoring, revisions, and corrective actions. The graduate proposes, applies, and evaluates the solutions to practical problems based on the analysis of specific conditions, uses basic techniques and methods for evaluating data (technical, technological and laboratory analyzes) standard computer tools and programs. Controls the basic principles of food and safety management and cosmetic products, it can apply the necessary information technologies in which these principles are incorporated. The acquired knowledge can be completed creatively in solving problems incurred during the production and remedies resulting from product errors that could occur during their consumption or minimum durability of finished products.
Graduated in the study program Food, Hygiene, Cosmetics technologically realizes the production of foods, detergents, and cosmetic products, ensures compliance with the criteria for their quality and safety, documents the functionality of internal control systems in production, distribution, storage, and food sales. He communicates with representatives of official control, applies, and evaluates not only classical food and cosmetics quality and safety systems (GMP, GHP, HACCP), but uses tools of mathematical or predictive models, introduces further preventive approaches to food safety objectives and risk minimization to protect consumer's health, including communication on safety of food or cosmetics produced. The graduate is characterized by an innovative, creative thinking, high degree of independence, initiative, and anticipation in a known and unknown environment. In addition to their natural responsibility for the quality and safety of food produced, he leads the teamwork considering the wider social consequences. Graduate is independent in solving professional tasks and coordinating projects. He is characterized by professional, communication and controllers’ competence needed for the performance of higher functions.
Graduates of the study program Food, Hygiene, Cosmetics are applied in many jobs, such as the manufacturing director, technologist, leading quality department, research and development worker, leading laboratories. According to the categorization of occupation, our graduates employ as * managers (managers) in food production * specialists, technologists in food fproduction, * specialists in quality control, hygiene, and safety of foodstuffs, * specialists in research and developments of foods, incl. food production. Considering a wide range of spectrum of food sectors, our graduates occupy jobs at various management levels in Henkel Slovensko, Ltd., Rajo, Ltd. Bratislava, Ryba Žilina, Glaxosmithkline Consumer Healthcare Slovakia Ltd. (Levice), IDC Holding (Sedita, Sered), Levmilk - Levicke dairy, Tatrachema, (Trnava), Palma, (Bratislava) Chipita Slovakia, Ltd., McCarter, A.S. (Dunajská Streda), Alfa Bio, Ltd. (Banská Bystrica), Encinger, Ltd. (Bratislava), Maxsport (Bratislava), Cloetta Slovakia Ltd. (Levice), Mondeles Mondelez SR Production S.R.O., A.S. (Bratislava), Nestle Slovakia, Ltd. (Prievidza), Fekolini Ltd. (Sládkovičovo), Saneca Pharmaceuticals (Hlohovec) and others. According to the database Ministry of Education, Science, Research and Sport of the Slovak Republic (https://www.minedu.sk/pri-vybere-vysokej-skoly-pomoze-uchadzacom-aj-prehlad-nezamestnanosti-jej-absolventov/), our graduates in food industry exhibit the lowest unemployment rate: over others university graduates - 6.5 times lower. In the employment survey of our 2019 graduates, we found 91% employment in food and cosmetic industry. The uUnemployment was virtually zero, as one of 22 graduates could not be contacted (1 4.5%).
Graduates of the study program shall apply in the production of foodstuffs, cosmetics, businesses to produce detergents and housing chemistry, in the areas of official food and cosmetic products control, as wel as in private control and development laboratories. Graduates find jobs as experts and consultants implementing GMP, GHP and HACCP systems, in the sphere of domestic and international trade, distribution of food, cosmetic raw materials and detergents, materials, products, packaging and technologies, in the field of public catering, tourism, and in secondary vocational education. The study program gives graduates ability to operate small food businesses, the flexibility for marketing as wel as to work in research development and follow the doctoral study.
Employers of our graduates evaluate the general theoretical chemical, technological and microbiological base, theoretical, practical knowledge and laboratory skills from food chemistry, food engineering, food microbiology, as well as comprehensive knowledge of the processes used and production processes. The knowledge of hygiene and sanitation in food and cosmetic industry, technology of detergents and other hygiene preparations, knowledge of proper production and hygiene practice, HACCP and orientation in food and hygienic legislation of the EU are appreciated. Graduates of this study program, as the only in Slovakia, are focused on mathematical modeling of behavioral microorganisms in food and in quantitative assessment of microbiological risks. The quality of the study program would benefit better investment support for innovation of modern instrument laboratory technology, returning the purchase of teaching technology units for illustrative food production and thus for introducing new methods and approaches to control their quality, safety, and sales. It is also essential to improve cooperation with food and cosmetic operations so that students are already confronted with state-of-the-art technologies, processes and innovations implemented not only in food and cosmetic practice, but also in international grocery trade (warehouses, business chains). Preparation for IOT - Internet of Things, sharing/streaming quantity of food data (traceability, quality indicators, safety, nutritional data, etc. - Big Data) and "artificial intelligence" in education of food professionals cannot be also neglected. In general, these efforts will require higher support and investment by Government of the Slovak Republic.This is not the case for regulated professions
