FIRST YEAR: 60 ECTS (FOOD SCIENCES AND TECHNOLOGY) | |||
SEMESTER 1: 30 ECTS | |||
Hours/ Week | |||
Nr | O/E | Course | ECTS |
1 | O | Applied Microbiology in Food Industry | 5 |
2 | O | Advanced in Food Biochemistry | 4 |
3 | O | Advanced Nutrition | 4 |
4 | O | General Quality Management in the Food Industry | 4 |
5 | O | Advanced in Food Biotechnology | 4 |
6 | O | Food Processing and Preservation | 5 |
7 | E | Food Mycology | 2 |
8 | E | Food Fermentation and Advanced Technologies | 2 |
9 | E | Food Fats and Oils | 2 |
10 | E | Molecular Biology | 2 |
11 | E | Advanced English Language | 2 |
The student must choose two elective courses | |||
SEMESTER 2 : 30 ECTS | |||
12 | O | Spectroscopic and Chromatographic Methods in Food Analysis | 6 |
13 | O | Advanced Enzymology | 5 |
14 | O | Hygiene and Sanitation in the Food Industry | 4 |
15 | O | Methodology of Scientific Research | 4 |
16 | O | Food Toxicology | 5 |
17 | E | Food Security and Public Health | 3 |
18 | E | Food Marketing Management | 3 |
19 | E | Applied Statistics Methods in the Food Industry | 3 |
20 | E | Application of Biosensors in Food Analysis | 3 |
21 | E | Food Fortification and Biofortification | 3 |
The student must choose two elective courses | |||
SECOND YEAR (PROFILES): 60 ECTS | |||
A | Nutrition | ||
SEMESTER 3: 30 ECTS | |||
22 | O | Nutrition and Applied Dietotherapy | 5 |
23 | O | Childhood and Elderly Nutrition | 4 |
24 | O | Probiotic and Starter Cultures | 4 |
25 | O | Food Additives and Supplements | 4 |
26 | O | Biochemistry and Physiology of Nutrition | 4 |
27 | O | Clinical Aspects of Nutrition | 5 |
28 | E | Nutrigenomics | 2 |
29 | E | Traditional Nutrition | 2 |
30 | E | Psychology of Nutrition | 2 |
31 |
E | National and European Union (EU) Food Legislation | 2 |
32 | E | Food Calories and Nutritional Values | 2 |
The student must choose two elective courses | |||
SEMESTER 4: 30 ECTS | |||
1 | O | Master Thesis | 30 |
B | Science and Food Engineering | ||
SEMESTER 3: 30 ECTS | |||
33 | O | Food Product Engineering | 5 |
34 | O | Advanced Food Technologies | 5 |
35 | O | Science and Advances in Milk Processing Technology | 4 |
36 | O | Science and Advances in Meat Processing Technology | 4 |
37 | O | Food Packaging and Storage | 4 |
38 | O | Food Safety and Quality Control | 4 |
39 | E | Advanced Confectionary Science and Technology | 2 |
40 | E | Waste and By-products Management in the Food Industry | 2 |
41 | E | Modeling and Simulation of Industrial Food Processes | 2 |
42 | E | National and European Union (EU) Food Legislation | 2 |
The student must choose two elective courses | |||
SEMESTER 4: 30 ECTS | |||
1 | O | Master Thesis | 30 |
C | Food Safety and Quality Management | ||
SEMESTER 3: 30 ECTS | |||
43 | O | Food Hazards and Their Monitoring | 5 |
44 | O | Integrated Quality Management Systems and Audits | 6 |
45 | O | Certification in the Food Industry | 6 |
46 | O | Good Manufacturing Practices in the Food Industry | 5 |
47 | O | Food Safety and Quality Control | 4 |
48 | O | Food Packaging and Storage | 4 |
49 | E | Food Safety and International Market | 2 |
50 | E | The Perception of Food Quality | 2 |
51 | E | Food Safety Policies and Procedures | 2 |
52 | E | National and European Union (EU) Food Legislation | 2 |
The student must choose two elective courses | |||
SEMESTER 4: 30 ECTS | |||
1 | O | Master Thesis | 30 |