| 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 |