Faculty of Food Technology and Biotechnology (FFTB) of the University of Zagreb was founded in 1980 as an independent academic and scientific institution, but studies of Technology and Biotechnology have a much longer tradition. Studies of Biotechnology in Croatia were founded in 1956 as a part of the Faculty of Chemistry-Food-Mining with three different departments. Food Technology Department was divided in three parts: Department of Food Technology, Department of Biotechnology and Department of Analytics in Technology. In 1961 Department of Food Technology which was then incorporated in the Technical Faculty had three departments: Department of Food Technology, Department of Biotechnology and the Department of Biotechnology and Analytics. In 1960 first postgraduate doctoral Programme was implemented in the field of Chemistry and Technology of Antibiotics and in 1965 in the field of Food Technology. In 1970 the Faculty of Food Technology and Biotechnology was separated from the Technical Faculty as an independent faculty. First study Programmes of Food Technology and Biochemical Engineering started in 1984 and in 1995 postgraduate doctoral studies were revised and started under new titles, as studies of Biotechnology and Bioprocess Engineering, Food Technology and Nutrition. As from the academic year 2005/06 studies according to the Bologna declaration were implemented with 3 cycle studies –bachelor, master and doctoral studies with the implementation of ECTS credits. Each year 180 students are enrolled into the first year into one of three Bachelor studies – Biotechnology, Food Technology and Nutrition and 180 Bachelors are enrolled into five Master studies – Food Engineering, Food Safety Management, Bioprocess Engineering, Molecular Biotechnology and Nutrition. Two different specialist master studies are offered – Food Management and Food Quality Assurance. Three different postgraduate studies (PhD studies) are offered in the fields of Food Technology, Bioprocess Engineering and Biotechnology and Nutrition. Our educational and scientific board comprises 35 Full Professors, 15 Associate Professors, 40 Assistant Professors, 15 PhDs and 59 scientific assistants. There are over 50 employees in administration and supporting services. The Faculty is well equipped with modern classrooms, with several multimedia classrooms, with laboratories for exercising practical knowledge and skills in chemistry, biology, microbiology, genetics, toxicology, food science and application of sophisticated instrumental techniques in food analysis, food components and a wide range of other important techniques and disciplines of learning and practising. Since the foundation of the Faculty of Food Technology and Biotechnology 4155 students have graduated, 388 students have obtained their scientific master degree, 50 specialist master degrees and 359 PhD degrees. On the premises of the Faculty of Food Technology and Biotechnology there is a referential library equipped with the most recent scientific literature, as well as with on-line computers at our students’ disposition.