The Council of the Faculty of Food Technology is authorized to grant doctor and doctor habilitated degrees in the realm of food technology and nutrition. Scientific investigations conducted by 106 research workers (including 21 senior staff) at nine Departments, includes a wide range of problems in processing, technical and technological processes in food production, food hygiene and human nutrition.

Food science is a complex knowledge of physical, chemical and biological properties of food and methods of production. At present the courses are offered only in the field of food technology and human nutrition. They include, among others, characteristics and processing of raw materials, modern technologies and physiological, nutritional, dietary, economic, marketing, social and cultural aspects. Every year the Faculty admits about 350 students for both full and part-time studies. Full-time studies last 5 years and the graduates are granted M.Sc. degree in food technology, whereas part-time studies last four years and lead to B.Sc. degree in the same field. The graduates can also obtain EUR.ING. degree, which has been possible since the Food Technology Faculty has been registered by the Europaen FEANI Commission.

Both scientific and teaching programmes of the Faculty have been adapted to the needs of market economy integrated with European structures. The Faculty cooperates with many learning centres in the world, e.g. in The United States, Great Britain, Germany, in Austria, France, Belgium, Republic of Ireland and Greece. Equipment is beeing constantly modernized, the realization of new buildings for research and teaching has already started. In cooperatioin with foreign centres the Faculty plans to organize Laboratory of Monitoring and Food Atestation for south eastern Poland.

The Faculty is an active participant in several international programmes of cooperation which enable to organize compatible studies and postgraduate studies in e.g. Eurofood Quality Management at foreign universities both for the students and graduates of the faculty. Curricula include also internships and final year practical placements in the best food industry enterprises both in Poland and abroad. All these activities are a solid basis for training of highly qualified professionals.

Programmes in food technology and nutrition lead to a degree in one of the ten specialties offered by the Faculty: food biotechnology, food refrigeration, human nutrition, fruit and vegetables processing, milk processing, meat processing, carbohydrates processing, cereal processing, food quality analysis and evaluation , and technology of fermentation and beverages.