The program is structured into three years of study and six semesters. During the final year students pick one of the specialisations.
Study curriculum:
| YEAR ONE: 60 ECTS | ||||||
| SEMESTER 1:30 ECTS | ||||||
| Hours per week | ||||||
| No | Type | Subject | L | P | ECTS | |
| 1 | C | Mathematics for Food Science | 2 | 2 | 6 | |
| 2 | C | General and Inorganic Chemistry | 2 | 2 | 6 | |
| 3 | C | Introduction to Food Science | 2 | 2 | 5 | |
| 4 | C | Cell Biology and Genetics | 2 | 2 | 6 | |
| 5 | C | Plant Raw Materials Processing Technology | 2 | 2 | 5 | |
| 6 | C | Foreign Language | 2 | 0 | 2 | |
| 7 | C | Organic Chemistry | 2 | 2 | 5 | |
| 8 | C | General Microbiology | 2 | 2 | 5 | |
| 9 | C | Physics of Food Science | 2 | 1 | 4 | |
| 10 | C | Raw Materials of Animal Origin | 2 | 1 | 4 | |
| 11 | C | Management in Food Science | 2 | 1 | 4 | |
| 12 | E | Electives (Students select two courses)
| 8 | |||
| 2 | 1 | |||||
| 2 | 1 | |||||
| 1 | 2 | |||||
| 1 | 2 | |||||
| YEAR TWO: 60 ECTS | ||||||
| Semester 3 | ||||||
| No | Type | Subject | L | U | ECTS | |
| 13 | C | Biochemistry | 2 | 1 | 4 | |
| 14 | C | Food Microbiology | 2 | 2 | 5 | |
| 15 | C | Basic processes in the food industry | 2 | 2 | 5 | |
| 16 | C | Basics of Nutrition | 2 | 1 | 4 | |
| 17 | E | Electives (Students elect three courses)
| 2 | 1 | 12 | |
| SEMESTER 4 | ||||||
| No | Type | Subject | L | U | ECTS | |
| 19 | C | Food Chemistry and Biochemistry | 2 | 2 | 5 | |
| 20 | C | Food Biotechnology | 2 | 1 | 4 | |
| 21 | C | Food Conservation Processes | 2 | 2 | 5 | |
| 22 | C | Food Physics | 2 | 1 | 4 | |
| 23 | E | Elective
| 12 | |||
| 2 | 1 | |||||
| 2 | 1 | |||||
| 1 | 2 | |||||
| 2 | 1 | |||||
| YEAR THREE 3 | ||||||
| SEMESTER 5 | ||||||
| A | FOOD TECHNOLOGY | |||||
| B | NUTRITION | |||||
| A | FOOD TECHNOLOGY | |||||
| SEMESTER 5 | ||||||
| 1 | C | Grain Processing Technology | 2 | 2 | 4 | |
| 2 | C | Technology of Fruit and Vegetable Processing
| 2 | 2 | 4 | |
| 3 | C | Diary Processing Technology | 2 | 2 | 5 | |
| 4 | C | Meat Processing Technology | 2 | 2 | 5 | |
| 5 | C | Instrumental Methods in Food Technology
| 2 | 2 | 4 | |
| 6 | E | Elective: Students select two courses
| 2 | 1 | 8 | |
| SEMESTER 6 | ||||||
| 6 | C | Bakery and Confectionary Technology | 2 | 2 | 5 | |
| 7 | C | Refresishing/Non-refershing Drinks Techn. | 2 | 2 | 5 | |
| 8 | C | Technical Writing and Scientific Research | 2 | 1 | 3 | |
| 9 | Internship | – | 3 | 4 | ||
| 12 | E | Elective: Students pick one course
| 2 | 1 | 3 | |
| 13 | C | Thesis | 2 | 2 | 10 | |
|
| ||||||
| B | NUTRITION | |||||
| SEMESTER 5 | ||||||
| 1 | C | Psychology of Nutrition | 2 | 2 | 5 | |
| 2 | C | Sports Nutrition | 2 | 2 | 5 | |
| 3 | C | Nutrition Science | 2 | 1 | 4 | |
| 4 | C | Human Physiology | 2 | 1 | 4 | |
| 5 | E | Electives (Students pick three courses)
| 2 | 1 | 12 | |
| SEMESTER 6 | ||||||
| 6 | C | Basis of Diet Theraphy | 2 | 2 | 5 | |
| 7 | C | Basis of Toxicology | 2 | 1 | 4 | |
| 8 | C | Technical Writing and Scientific Research | 2 | 1 | 3 | |
| 9 | C | Internship | – | 3 | 4 | |
| 10 | E | Electives (Students pick one course)
| 2 | 1 | 4 | |
| 11 | C | Diploma Thesis | 10 | |||