Food Technology is an associate degree program which was constituted in in 1985 by the support of World Bank. The program aims at training intermediate staff with superior knowledge and ability for meeting the requirements of the industry. The educational practices are carried on both theoretically and practically and accomplished within four terms. Students are trained to appoint in processing units, from raw material to finished product, and laboratory departments of small, medium and large scale food processing plants. Besides processing units or chemical, microbiological, quality control and research and development laboratories of all kinds of food processing plants, the graduates can also be employed in analytical laboratories of public or private enterprises, for example provincial laboratories of the Ministry of the Agriculture.