Faculty of Agricultural Science and Food in Skopje
Professional services
UnclaimedA constituent faculty of Ss. Cyril and Methodius University of Skopje specializing in agricultural sciences, food technology, agro-economics, and related research.
Last updated August 26, 2026
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Overview
The Faculty of Agricultural Science and Food in Skopje is a constituent faculty of Ss. Cyril and Methodius University of Skopje and a North Macedonian institution focused on higher education, scientific research, and applied work in agriculture and food. Its academic scope spans agricultural production, animal and plant biotechnology, food processing, food quality and safety, agro-economics, horticulture, viticulture, plant protection, ecological agriculture, and tobacco production and processing. The institution originated in the autumn of 1947 as the Faculty of Agriculture, initially organized as a section within an agricultural and forestry faculty. Its development formed part of the institutional expansion that helped create the foundations of Ss. Cyril and Methodius University of Skopje. During its early decades, the agricultural and forestry fields developed as an integrated teaching and research structure, adapting their organization to changes in educational needs, scientific practice, agricultural production, and the wider socioeconomic environment. A major structural change took place in 1975, when the agricultural and forestry sections became two independent faculties. From 1977 to 1989, the Faculty of Agriculture operated within a broader working organization that incorporated or coordinated with several agricultural, animal-science, veterinary, horticultural, and farm-related institutes. The complicated structure was subsequently simplified. Beginning in 1990, the faculty operated as an independent organization with three principal functions: education, scientific research, and applied activities. A veterinary direction operated within the faculty from 1992 to 1994 before becoming the basis for an independent Faculty of Veterinary Medicine. The faculty was among the first four faculties at Ss. Cyril and Methodius University to introduce the European Credit Transfer and Accumulation System in 2001. Its current academic offer, as described in reference material, includes agro-economics; animal biotechnology; processing of animal products; processing of plant products; quality and food safety; eco-agriculture; phytomedicine and plant protection; viticulture; horticulture; and tobacco production and processing. The faculty is located in the eastern part of Skopje on a science-oriented campus shared with institutions including the Faculty of Mathematics and Natural Sciences, Faculty of Veterinary Medicine, University Hospital for Veterinary Medicine, Veterinary Institute, Institute of Agriculture, and Faculty of Forestry. Its facilities include approximately 7,465 square metres of net usable building space, six amphitheatres, 26 lecture rooms, 28 laboratories, 143 offices, a library and reading room, and a student café. The campus also includes the Stiv Naumov student dormitory. Through its teaching, laboratory infrastructure, and links with agricultural and food-related research, the faculty serves as a national centre for agricultural and food education in North Macedonia.
History
The Faculty of Agricultural Science and Food in Skopje was established in the autumn of 1947 under the name Faculty of Agriculture. It began as a separate agricultural section within an agricultural and forestry faculty and formed part of the postwar development of higher education in Skopje. Together with the formation of other major faculties, including medicine and philosophy, the agricultural and forestry institution contributed to the conditions for establishing Ss. Cyril and Methodius University of Skopje. During its early development, the agricultural and forestry faculty was organized as an integrated teaching and research institution. Its structure and programs evolved in response to the need to coordinate university education, agricultural research, and the application of domestic and international scientific knowledge. The institution's development was also influenced by changes in agricultural practice and by wider political and socioeconomic conditions. In 1975, the agricultural and forestry faculty was divided into two independent faculties: the Faculty of Agriculture and the Faculty of Forestry. This separation reflected the growth and increasing specialization of both fields. From 1977 through 1989, the Faculty of Agriculture operated as a working organization that brought together or incorporated a range of related bodies, including the Agricultural Institute, Institute of Animal Science, veterinary organizations, a veterinary hospital, an institute concerned with fruit growing and viticulture, and a college farm at Trubarevo. The broad organizational arrangement was later considered complex. From the beginning of 1990, the Faculty of Agriculture operated as an independent organization built around three principal activities: teaching, scientific research, and applied work. Between 1992 and 1994, a veterinary direction functioned within the faculty. That direction was subsequently separated and developed into the independent Faculty of Veterinary Medicine. In 2001, the faculty became one of the first four faculties at Ss. Cyril and Methodius University to introduce the European Credit Transfer System, aligning its teaching organization with a broader European framework for the recognition and transfer of academic credit. The institution's present academic profile covers agricultural economics, animal biotechnology, processing of animal and plant products, food quality and safety, ecological agriculture, plant protection, viticulture, horticulture, and tobacco production and processing. Its internal organization includes the Institute of Animal Biotechnology and the Institute of Agro-Economics, together with departments devoted to genetics and artificial selection, microbiology, botany, chemistry and pedology, phytomedicine, horticulture, basic agriculture, agro-engineering, fruit and vegetable processing, and food quality and safety. The faculty is situated in the eastern part of Skopje on a campus shared by agricultural, forestry, veterinary, biological, and biotechnological institutions. Its building provides lecture, laboratory, administrative, library, and student facilities. This campus arrangement places the faculty within a wider research and education ecosystem serving agriculture, food, veterinary medicine, forestry, and related natural sciences.
- 2001
Introduction of the European Credit Transfer System
[1]The faculty became one of the first four faculties at Ss. Cyril and Methodius University to introduce the European Credit Transfer System into its teaching process.
- 1994
Veterinary direction separated
[1]The veterinary direction was separated from the agricultural faculty and developed into an independent Faculty of Veterinary Medicine.
- 1992
Veterinary direction established within the faculty
[1]A veterinary direction operated within the Faculty of Agriculture during the 1992–1994 period before becoming institutionally independent.
- 1990
Return to independent organization
[1]The faculty began operating as an independent organization centered on education, scientific research, and applied activities.
- 1977
Expansion into a broader agricultural organization
[1]The Faculty of Agriculture began operating within an organization that included several agricultural, animal-science, veterinary, horticultural, and farm-related institutes.
- 1975
Agriculture and forestry become separate faculties
[1]The agricultural and forestry sections were divided into independent faculties, creating separate institutional identities for agriculture and forestry.
- 1947
Establishment as the Faculty of Agriculture
[1]The institution was founded in the autumn of 1947 as the Faculty of Agriculture within an agricultural and forestry faculty structure.
Products and positioning
A public university faculty positioned as a multidisciplinary centre for agricultural education, food science, agricultural research, and applied expertise in North Macedonia.
Academic study program
Agro-Economics
A study area combining agricultural production with economic analysis, farm management, rural business, and the economic organization of the agri-food sector.
Academic study program
Animal Biotechnology
An agricultural and biological science field focused on animal production, genetics, biotechnology, and related methods used to improve livestock systems and animal-derived outputs.
Academic study program
Processing of Animal Products
A program area concerned with the handling, processing, preservation, and quality characteristics of products derived from animals.
Academic study program
Processing of Plant Products
A field addressing the transformation of crops and other plant materials into food and agricultural products, including processing principles and product quality considerations.
Academic study program
Quality and Food Safety
A study area focused on food quality management, safety controls, assessment methods, and the standards relevant to food production and processing.
Academic study program
Eco-Agriculture
An agricultural field emphasizing environmentally oriented production systems and the relationship between farming practices, natural resources, and ecological sustainability.
Academic study program
Phytomedicine and Plant Protection
A program area dealing with plant diseases, pests, crop protection, and the scientific methods used to maintain plant health and agricultural productivity.
Academic study program
Viticulture
A specialized field covering grape cultivation, vineyard systems, production practices, and the agricultural science of viticulture.
Academic study program
Horticulture
A field focused on the production and management of horticultural crops, including fruits, vegetables, and ornamental or specialty plants.
Academic study program
Production and Processing of Tobacco
A specialized agricultural and processing field covering tobacco cultivation and the subsequent handling and processing of tobacco products.
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