Name of qualification Name of qualification: Inženir živilstva in prehrane/inženirka živilstva in prehraneAdd to comparison
Translated title (no legal status) Translated title: Food production and nutrition engineer
Type of qualification Type of qualification: Short cycle higher vocational diploma
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Short cycle higher vocational education
Duration Duration of education:
2 years
Credits Credits: 120 credits
Admission requirements Entry conditions:
  • Matura or vocational matura (previously school-leaving examination); or
  • master craftsman/foreman/shop manager examination, three years' work experience and test in general education subjects at the level required for the vocational matura in secondary vocational education.
ISCED field Field:
Engineering, manufacturing and construction
ISCED subfield subfield: food processing
Qualification level

SQF Level: SQF 6
EQF Level: EQF 5
EOVK Level: Short cycle

Learning outcomes:

Students will be able to:

(general competences)

  • act in a moral and ethical manner – i.e. show honesty, accuracy and conscientiousness at work,
  • participate in the development of the profession and take the initiative to introduce new developments into the profession,
  • manage, plan, organise and supervise technological and production units,
  • organise and manage work processes in cooperation with professionals in the field of environmental maintenance and protection,
  • use a foreign language to keep abreast of technical developments abroad and to communicate with professional terminology,
  • use selected statistical methods for data processing,
  • apply knowledge from the fields of economics, organisation and business management and marketing in food production and nutrition,
  • communicate and reach agreements regarding business matters,
  • develop and strengthen the aesthetic appearance of products,
  • make autonomous decisions in business and professional matters and resolve specific professional problems,

(vocationally specific competences)

  • work in the field of food technology and nutrition, acquire knowledge in the food quality field and specialise in an individual field,
  • manage technological processes and organise the preparation of safe and healthy food,
  • autonomously decide on the selection and use of raw materials and materials in production,
  • ensure the quality of production processes and products in the food industry and the organisation of nutrition,
  • participate in improving the eating habits of various groups of the population,
  • carry out technological and economic analysis of production and technological parameters,
  • directly apply their theoretical knowledge from specialised fields of food technology, nutrition and food safety in practice by addressing practical cases in the working environment,
  • participate in decision-making and the selection and use of suitable methods to ensure the suitable composition and quality of food products and food,
  • participate in decision-making and the selection and use of raw materials in food production and food preparation.

Assesment and completion:

Students' knowledge is assessed by means of practical exercises and seminar papers, and also via products, projects, performances, services, etc. and by examinations. Examination performance is graded as follows: 10 (excellent); 9 (very good: above-average knowledge but with some mistakes); 8 (very good: solid results); 7 (good); 6 (adequate: knowledge satisfies minimum criteria); 5–1 (inadequate). In order to pass an examination, a candidate must achieve a grade between adequate (6) and excellent (10). 


Students may progress to the second year if they have successfully completed first-year modules, subjects and practical training (including practical classes, seminar papers, projects, examinations, etc.) totalling at least 45 credits, where all practical classes and practical training course units must be completed in full. 

Inženir živilstva in prehrane/inženirka živilstva in prehrane



The Career path tab shows the possible career path within the selected qualification area, which is not the only one and is not mandatory. The actual transition between qualifications, which is determined by law, is defined in the Transition tab.

SQF 7 / EQF 6


First-cycle study programmes (SQF, level 7)

Conditions for obtaining a public document:

In order to complete the programme, students must complete all course units (examinations, practical classes, seminar assignments, etc.), as follows: all compulsory modules/subjects, for a total of 54 credits, one elective module/subject consisting of 20 credits, elective modules/subject consisting of 10 credits, a freely elective subject consisting of 5 credits, practical training consisting of 26 credits and a diploma examination (worth 5 credits).

Awarding body:

Higher Vocational Colleges


Awarding body URL: