BETA

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

 

NoTypeSubjectECTSLecturer
1CMathematics for Food Science6
2CGeneral and Inorganic Chemistry6
3CIntroduction to Food Science5
4CCell Biology and Genetics6
5CPlant Raw Materials Processing Technology5
6CForeign Language2
 

SEMESTER  2 :  30 ECTS

 

7COrganic Chemistry5
8CGeneral Microbiology5
9CPhysics of Food Science4
10CRaw Materials of Animal Origin4
11CManagement in Food Science4
12EElectives (Students select two courses)8
Applied Statistics
Introduction to Economics
Professional Computer Science
Analytical Chemistry
 

YEAR TWO: 60 ECTS

 

Semester 3

NoTypeSubjectECTS 
13CBiochemistry4
14CFood Microbiology5
15CFood Processing Technology5
16CBasics of Nutrition4
17CElectives (Students elect three courses)12
Thermodynamics
Quality Management
Environmental Eco-management
Food Supply Chain Management
 

SEMESTER 4

 

NoTypeSubjectECTS
19CFood Chemistry and Biochemistry5
20CFood Biotechnology4
21CFood Conservation Processes5
22CFood Physics4
23EElective12
Environmental Protection from Food Industry
Human Anatomy
Quality Control of Foods Products
Water Technology
 

YEAR THREE 3

 

SEMESTER 5 Specialisation

 

AFOOD TECHNOLOGY
BNUTRITION
CFOOD QUALITY AND SAFETY MANAGEMENT
 

 

AFOOD TECHNOLOGY
SEMESTER 5
1CGrain Processing Technology5
2CFruts/Vegetable Process. Technology5
3CDiary Processing Technology5
4CMeat Processing Technology5
5EElective: Students select three courses10
Wine and Alcoholic Drink Technology
Instrumental Methods in Food Technology
Food Legislation
Project Management in Food Science
Food System Design
SEMESTER 6
6CBakery and Confectionary Technology5
7CRefresishing/Non-refershing Drinks Techn.5
8CTechnical Writing and Scientific Research3
9Internship4
12EElective: Students pick one course3
Technology of oils and fats
Food Quality and Safety
Food Packaging and Storage
Information Systems
Nutritional Supplements
13CThesis10
BNUTRITION
SEMESTER 5
1CTechnology of Products of Plant Origin5
2CTechnology of Products of Animal Origin5
3CNutrition Science4
4CHuman Physiology4
5EElectives (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
6CBasis of Diet Theraphy5
7CBasis of Toxicology4
8CTechnical Writing and Scientific Research3
9CInternship4
10EElectives (Students pick one course)4
Functional Foods
Food Quality and Safety
Organic Products
Aromatic and Medicinal Plants
Genetically modified foods
11CDiploma Thesis10
CFOOD QUALITY AND SAFETY MANAGEMENT
SEMESTER 5

 

1CTechnology of Foods of Plant Origin5
2CTechnology of Foods of Animal Origin5
3CFood Quality and Safety4
4CManagement of Food Enterprises4
5EElective (students pick three courses)12
Methods of Food Analysis
Safety at Work
Management of Food Quality
Food System Design
 

SEMESTER 6

 

6CMarketing and Design of Food Products5
7CBasics of Toxicology4
8CInternship4
9CTechnical Writing and Scientific Research3
10EElective:  (students pick one course)4
Food Packaging and storage
Information Systems
Nutritional supplements
Genetically modified foods
11CThesis10