FIRST YEAR: 60 ECTS (FOOD SCIENCES AND TECHNOLOGY) | |||||||
SEMESTER 1: 30 ECTS | |||||||
Hours/ Week | |||||||
Nr | O/E | Course | L | E | ECTS | Lecturer | |
1 | O | Applied Microbiology in Food Industry | 2 | 2 | 5 | ||
2 | O | Advanced in Food Biochemistry | 2 | 2 | 4 | ||
3 | O | Advanced Nutrition | 2 | 2 | 4 | ||
4 | O | General Quality Management in the Food Industry | 2 | 2 | 4 | ||
5 | O | Advanced in Food Biotechnology | 2 | 2 | 4 | ||
6 | O | Food Processing and Preservation | 2 | 2 | 5 | ||
7 | E | Food Mycology | 2 | 1 | 2 | ||
8 | E | Food Fermentation and Advanced Technologies | 2 | 1 | 2 | ||
9 | E | Food Fats and Oils | 2 | 1 | 2 | ||
10 | E | Molecular Biology | 2 | 1 | 2 | ||
11 | E | Advanced English Language | 2 | 0 | 2 | ||
The student must choose two elective courses | |||||||
SEMESTER 2 : 30 ECTS | |||||||
12 | O | Spectroscopic and Chromatographic Methods in Food Analysis | 2 | 2 | 6 | ||
13 | O | Advanced Enzymology | 2 | 2 | 5 | ||
14 | O | Hygiene and Sanitation in the Food Industry | 2 | 2 | 4 | ||
15 | O | Methodology of Scientific Research | 2 | 1 | 4 | ||
16 | O | Food Toxicology | 2 | 2 | 5 | ||
17 | E | Food Security and Public Health | 2 | 1 | 3 | ||
18 | E | Food Marketing Management | 2 | 1 | 3 | ||
19 | E | Applied Statistics Methods in the Food Industry | 2 | 1 | 3 | ||
20 | E | Application of Biosensors in Food Analysis | 2 | 1 | 3 | ||
21 | E | Food Fortification and Biofortification | 2 | 1 | 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 | 2 | 2 | 5 | ||
23 | O | Childhood and Elderly Nutrition | 2 | 1 | 4 | ||
24 | O | Probiotic and Starter Cultures | 2 | 1 | 4 | ||
25 | O | Food Additives and Supplements | 2 | 1 | 4 | ||
26 | O | Biochemistry and Physiology of Nutrition | 2 | 1 | 4 | ||
27 | O | Clinical Aspects of Nutrition | 2 | 2 | 5 | ||
28 | E | Nutrigenomics | 2 | 1 | 2 | ||
29 | E | Traditional Nutrition | 2 | 1 | 2 | ||
30 | E | Psychology of Nutrition | 2 | 1 | 2 | ||
31 |
E | National and European Union (EU) Food Legislation | 2 | 1 | 2 | ||
32 | E | Food Calories and Nutritional Values | 2 | 1 | 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 | 2 | 2 | 5 | ||
34 | O | Advanced Food Technologies | 2 | 2 | 5 | ||
35 | O | Science and Advances in Milk Processing Technology | 2 | 2 | 4 | ||
36 | O | Science and Advances in Meat Processing Technology | 2 | 2 | 4 | ||
37 | O | Food Packaging and Storage | 2 | 1 | 4 | ||
38 | O | Food Safety and Quality Control | 2 | 1 | 4 | ||
39 | E | Advanced Confectionary Science and Technology | 2 | 1 | 2 | ||
40 | E | Waste and By-products Management in the Food Industry | 2 | 1 | 2 | ||
41 | E | Modeling and Simulation of Industrial Food Processes | 2 | 1 | 2 | ||
42 | E | National and European Union (EU) Food Legislation | 2 | 1 | 2 | ||
The student must choose two elective courses | |||||||
SEMESTER 4: 30 ECTS | |||||||
1 | O | Master Thesis | 30 |