Curriculum Structure

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

 

SEMESTER  1:30 ECTS

 

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
 

SEMESTER  2 :  30 ECTS

 

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
 

YEAR TWO: 60 ECTS

 

Semester 3

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
 

SEMESTER 4

 

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
 

YEAR THREE 3

 

SEMESTER 5 Specialisation

 

A FOOD TECHNOLOGY
B NUTRITION
C FOOD QUALITY AND SAFETY MANAGEMENT
 

 

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

 

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
 

SEMESTER 6

 

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