Curriculum Structure

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)

  • Applied Statistics
  • Introduction to Economics
  • Professional Computer Science
  • Analytical Chemistry
   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)

  • Thermodynamics
  • Quality Management
  • Environmental Eco-management
  • Food Supply Chain Management
 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

  • Environmental Protection from Food Industry
  • Human Anatomy
  • Quality Control of Foods Products
  • Water Technology

 

   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

  •  Brined cheeses (Cheeses in brine)
  • Wine and Alcoholic Drink Technology
  • Food Legislation
  • Project Management in Food Science
  • Food System Design
 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

  • Technology of oils and fats
  • Food Quality and Safety
  • Food Packaging and Storage
  • Information Systems
  • Nutritional Supplements
 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)

  • Marketing of Food Products
  • The nutritional aspect of food preparation.
  • Nutrition Sociology
  • Instrumental Methods in Food Control
  • Food Legislation
  • Food System Design
 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)

 

  • Functional Foods
  • Food Quality and Safety
  • Organic Products
  • Aromatic and Medicinal Plants
  • Genetically modified foods

 

 2 1 4
11 C Diploma Thesis     10

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