FOOD SCIENCE AND BIOTECHNOLOGY PROGRAM STRUCTURE
The program is structured into three years of study and six semesters. During the final year students pick one of the specialisations.
| YEAR ONE: 60 ECTS
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| SEMESTER 1:30 ECTS
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| No | Type | Subject | ECTS | Lecturer |
| 1 | C | Mathematics for Food Science | 6 | |
| 2 | C | General and Inorganic Chemistry | 6 | |
| 3 | C | Introduction to Food Science | 5 | |
| 4 | C | Cell Biology and Genetics | 6 | |
| 5 | C | Plant Raw Materials Processing Technology | 5 | |
| 6 | C | Foreign Language | 2 | |
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SEMESTER 2 : 30 ECTS
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| 7 | C | Organic Chemistry | 5 | |
| 8 | C | General Microbiology | 5 | |
| 9 | C | Physics of Food Science | 4 | |
| 10 | C | Raw Materials of Animal Origin | 4 | |
| 11 | C | Management in Food Science | 4 | |
| 12 | E | Electives (Students select two courses) | 8 | |
| Applied Statistics | ||||
| Introduction to Economics | ||||
| Professional Computer Science | ||||
| Analytical Chemistry | ||||
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YEAR TWO: 60 ECTS |
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Semester 3 |
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| No | Type | Subject | ECTS | |
| 13 | C | Biochemistry | 4 | |
| 14 | C | Food Microbiology | 5 | |
| 15 | C | Food Processing Technology | 5 | |
| 16 | C | Basics of Nutrition | 4 | |
| 17 | C | Electives (Students elect three courses) | 12 | |
| Thermodynamics | ||||
| Quality Management | ||||
| Environmental Eco-management | ||||
| Food Supply Chain Management | ||||
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SEMESTER 4
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| No | Type | Subject | ECTS | |
| 19 | C | Food Chemistry and Biochemistry | 5 | |
| 20 | C | Food Biotechnology | 4 | |
| 21 | C | Food Conservation Processes | 5 | |
| 22 | C | Food Physics | 4 | |
| 23 | E | Elective | 12 | |
| Environmental Protection from Food Industry | ||||
| Human Anatomy | ||||
| Quality Control of Foods Products | ||||
| Water Technology | ||||
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YEAR THREE 3 |
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SEMESTER 5 Specialisation
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| A | FOOD TECHNOLOGY | |||
| B | NUTRITION | |||
| C | FOOD QUALITY AND SAFETY MANAGEMENT | |||
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| A | FOOD TECHNOLOGY | |||
| SEMESTER 5 | ||||
| 1 | C | Grain Processing Technology | 5 | |
| 2 | C | Fruts/Vegetable Process. Technology | 5 | |
| 3 | C | Diary Processing Technology | 5 | |
| 4 | C | Meat Processing Technology | 5 | |
| 5 | E | Elective: Students select three courses | 10 | |
| Wine and Alcoholic Drink Technology | ||||
| Instrumental Methods in Food Technology | ||||
| Food Legislation | ||||
| Project Management in Food Science | ||||
| Food System Design | ||||
| SEMESTER 6 | ||||
| 6 | C | Bakery and Confectionary Technology | 5 | |
| 7 | C | Refresishing/Non-refershing Drinks Techn. | 5 | |
| 8 | C | Technical Writing and Scientific Research | 3 | |
| 9 | Internship | 4 | ||
| 12 | E | Elective: Students pick one course | 3 | |
| Technology of oils and fats | ||||
| Food Quality and Safety | ||||
| Food Packaging and Storage | ||||
| Information Systems | ||||
| Nutritional Supplements | ||||
| 13 | C | Thesis | 10 | |
| B | NUTRITION | |||
| SEMESTER 5 | ||||
| 1 | C | Technology of Products of Plant Origin | 5 | |
| 2 | C | Technology of Products of Animal Origin | 5 | |
| 3 | C | Nutrition Science | 4 | |
| 4 | C | Human Physiology | 4 | |
| 5 | E | Electives (Students pick three courses) | 12 | |
| Marketing of Food Products | ||||
| Packaging of Food and Duration | ||||
| Nutrition Sociology | ||||
| Instrumental Methods in Food Control | ||||
| Food Legislation | ||||
| Food System Design | ||||
| SEMESTER 6 | ||||
| 6 | C | Basis of Diet Theraphy | 5 | |
| 7 | C | Basis of Toxicology | 4 | |
| 8 | C | Technical Writing and Scientific Research | 3 | |
| 9 | C | Internship | 4 | |
| 10 | E | Electives (Students pick one course) | 4 | |
| Functional Foods | ||||
| Food Quality and Safety | ||||
| Organic Products | ||||
| Aromatic and Medicinal Plants | ||||
| Genetically modified foods | ||||
| 11 | C | Diploma Thesis | 10 | |
| C | FOOD QUALITY AND SAFETY MANAGEMENT | |||
| SEMESTER 5
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| 1 | C | Technology of Foods of Plant Origin | 5 | |
| 2 | C | Technology of Foods of Animal Origin | 5 | |
| 3 | C | Food Quality and Safety | 4 | |
| 4 | C | Management of Food Enterprises | 4 | |
| 5 | E | Elective (students pick three courses) | 12 | |
| Methods of Food Analysis | ||||
| Safety at Work | ||||
| Management of Food Quality | ||||
| Food System Design | ||||
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SEMESTER 6
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| 6 | C | Marketing and Design of Food Products | 5 | |
| 7 | C | Basics of Toxicology | 4 | |
| 8 | C | Internship | 4 | |
| 9 | C | Technical Writing and Scientific Research | 3 | |
| 10 | E | Elective: (students pick one course) | 4 | |
| Food Packaging and storage | ||||
| Information Systems | ||||
| Nutritional supplements | ||||
| Genetically modified foods | ||||
| 11 | C | Thesis | 10 | |