Establishment in 1956

The study of Food Technology and Biotechnology at the University of Zagreb was established by a decision of the Parliament of the Socialist Republic of Croatia in 1956. At that time, the existing department of the Technical Faculty was separated into an independent faculty – the Faculty of Chemistry, Food Technology, and Mining, which consisted of three departments. The study program at the Food Technology Department of the new faculty offered three majors: Food Technology, Biotechnology, and Technological-Analytical Chemistry. In the first academic year, 1956/1957, 432 students from across the former state enrolled in the Food Technology Department.

Biotechnology Division and Curriculum Development

The dynamic development of food technology and biotechnology over the past five decades was accompanied by the restructuring of the faculty, which gradually, through several steps, led to the establishment of the independent Faculty of Food Technology and Biotechnology. In 1960, the Food Technology Department became the Biotechnology Division of the Faculty of Technology, which continued to offer three study majors. Alongside graduate studies, the Faculty has a long tradition of conducting postgraduate programs; the first postgraduate course, "Chemistry and Technology of Antibiotics," was organized in 1960 in collaboration with the "Pliva" factory. In 1965, postgraduate teaching began in the fields of food technology, biotechnology, and food analysis within several postgraduate programs.

Establishment of the Independent FFTB and the FCC

In 1979, following the reorganization of the Faculty of Technology, the Biotechnology Division became the present Faculty of Food Technology and Biotechnology. According to the curriculum at that time, studies were conducted in two majors: Food Engineering and Biochemical Engineering. Upon graduation, students were awarded the professional title "Graduate Engineer of Food Technology." With the 1979 reorganisation, the Institute of Food Technology was incorporated into the Faculty as the Food Control Centre (FCC).

Introduction of Nutrition Science and Professional Studies

In 1984, the Nutrition Science major was introduced. That year, the Faculty also launched a professional study programme (known as Level VI). Teaching expanded into new fields, and research soon shifted towards fundamental and applied scientific research.

Profiling of Academic Programs

With the ongoing advancement of science within the Faculty's fields and the emergence of new technologies based on novel insights – particularly the development of modern molecular biotechnology – the need arose for further differentiation of academic programs. As a result, in 1996, two separate study programs were established: Food Technology (with majors in Food Engineering and Nutrition) and Biotechnology (with majors in Biochemical-Microbiological and Biochemical Engineering).

The Bologna Process and Reform

Changes in the Croatian higher education system, in accordance with the Bologna Process, led to the redefinition and further modernisation of study programs. Since the 2005/2006 academic year, studies at the Faculty have been organized according to the 3+2 principle, with three three-year undergraduate programs: Food Technology, Biotechnology, and Nutrition.

Graduate and Doctoral Studies

Since the 2008/2009 academic year, five two-year graduate (Master’s) programs have been offered: Food Engineering, Safety and Management of Food Systems, Bioprocess Engineering, Molecular Biotechnology, and Nutrition. With the implementation of the Bologna Process, the Faculty established three postgraduate university (doctoral) programs and two postgraduate specialist programs: Food Management and Food Quality and Safety.

International Recognition and Excellence

Alongside the ongoing improvement and modernization of the teaching process, the Faculty's development also includes scientific research. A key element of this progress was the establishment of its own scientific journal, "Food Technology and Biotechnology", which is now recognized by the international scientific community. The quality of research at the Faculty has consistently increased; the results achieved so far have brought international recognition, and certain research groups have attained scientific excellence.

During this dynamic development, the Faculty's teaching staff have made significant contributions to the academic community and society by participating in the governing bodies of the University and various professional societies in Croatia.