Curriculum Structure

The Food Science and Technology study program is organized under the EU Directives 2005/36. The offered study programs are organized in modules and weighted by credits, according to the European Credit Transfer and System (ECTS). In accordance with the criteria set by the Rectorate.

 

Study Curriculum: MSc. Food Science and Technology
SEMESTER  1: 30 ECTS
  Hours/ Week
Nr O/E Course L E ECTS
1 O Applied Microbiology in Food Industry 2 2 6
2 O Advanced in Food Biochemistry 2 2 6
3 O Advanced Nutrition 2 2 6
4 O General Quality Management in the Food Industry 2 2 5
5 O Scientific Research Methodology with Applied Statistics 2 1 5
6 E Food Mycology 2 1 2
7 E Food Fermentation and Advanced Technologies 2 1 2
8 E Food Fats and Oils 2 1 2
9 E Molecular Biology 2 1 2
10 E Professional English Language 2 0 2
The student must choose one elective courses
SEMESTER  2 :  30 ECTS
11 O Spectroscopic and Chromatographic Methods in Food Analysis 2 2 6
12 O Food Processing and Preservation 2 2 5
13 O Hygiene and Sanitation in the Food Industry 2 1 5
14 O Advanced in Food Biotechnology 2 2 6
15 O Food Toxicology 2 2 6
16 E Marketing in the Food Industry 2 1 2
17 E Application of Biosensors in Food Analysis 2 1 2
18 E Food Fortification and Biofortification 2 1 2
The student must choose one elective courses
SECOND YEAR (PROFILES): 60 ECTS
A NUTRITION
B FOOD TECHNOLOGY
C FOOD SAFETY AND QUALITY MANAGEMENT
  A NUTRITION
  SEMESTER 3:  30 ECTS
19 O Applied Dietotherapy 2 2 6
20 O Food Additives and Supplements 2 1 5
21 O Nutrition in sports 2 1 5
22 O Physiology of Nutrition 2 2 6
23 O Clinical Aspects of Nutrition 2 2 6
24 E Genetics and Nutrition 2 1 2
25 E Psychology of Nutrition 2 1 2
26 E National and European Union (EU) Food Legislation 2 1 2
27 E Nutrition Through the Life Stages 2 1 2
28 E Probiotics and Starter Cultures 2 1 2
The student must choose one elective courses
  SEMESTER 4:  30 ECTS      
  O Master Thesis     30
B FOOD TECHNOLOGY
  SEMESTER 3:  30 ECTS
29 O Engineering Processes in Food Technology 2 2 5
30 O Food Packaging and Storage 2 1 5
31 O Waste and By-products Management in the Food Industry 2 1 5
32 O National and European Union (EU) Food Legislation 2 1 5
33 E The Science of Bread and Confectionery 2 2 5
34 E Dairy Science and Technology 2 2 5
35 E Science and Technology of alcoholic and non-alcoholic beverages 2 2 5
36 E Science and Technology of  Meat, Poultry and Fish 2 2 5
The student must choose two elective courses
  SEMESTER 4:  30 ECTS      
  O Master Thesis     30
   
C FOOD SAFETY AND QUALITY MANAGEMENT
  SEMESTER 3:  30 ECTS
37 O Waste and By-products Management in the Food Industry 2 1 5
38 O Integrated Quality Management Systems 2 2 5
39 O Certifications and Audits in the Food Industry 2 2 5
40   National and European Union (EU) Food Legislation 2 1 5
41 O Food Safety and Quality Control 2 1 5
42 E Food Packaging and Storage 2 1 5
43 E Food Hazards and Their Monitoring 2 1 5
44 E Food Safety and International Market 2 1 5
The student must choose one elective courses
  SEMESTER 4:  30 ECTS
  O Master Thesis – – 30

 

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