A)      BREWING

1. Apply the knowledge acquired from basic natural sciences and an engineering approach in solving problems in the field of food technology.
2. Integrate practical knowledge to solve various professional and organizational problems in the field of food production and processing.
3. Implement systematic quality control and ensure food safety based on legislation and internal standards.
4. Organize the production processes according to the business and production plan in the food industry
5. Apply techniques and tools for continuous development of analytical and interpersonal skills, and present the results of professional work in Croatian and foreign languages.
6. Define waste streams of the food industry and understand ways of recycling them.
7. Conduct physical-chemical, microbiological and sensory analyses of raw materials in brewing and beer, and interpret the obtained results.
8. Apply acquired theoretical and practical knowledge in beer production and raw materials in brewing.
9. Combine various raw materials to create new styles of beer and manage production.
10. Implement hygiene and sanitation of the production facility according to the existing standards.

B)      MILK PROCESSING

1. Apply the knowledge acquired from basic natural sciences and an engineering approach in solving problems in the field of food technology.
2. Integrate practical knowledge to solve various professional and organizational problems in the field of food production and processing.
3. Implement systematic quality control and ensure food safety based on legislation and internal standards.
4. Organize the production processes according to the business and production plan in the food industry
5. Apply techniques and tools for continuous development of analytical and interpersonal skills, and present the results of professional work in Croatian and foreign languages.
6. Define waste streams of the food industry and understand ways of recycling them.
7. Recognize the causes of changes in milk ingredients and dairy products and the specific properties of different types of milk.
8. Conduct physical-chemical, microbiological and sensory analyses of milk and dairy products and evaluate the obtained results.
9. Apply acquired theoretical and practical knowledge in milk processing and the production of dairy products.
10. Create new types of dairy products and plant alternatives, and manage production.