Programme structure and course descriptions

List of compulsory and elective courses with number of active lecture hours needed for their implementation with associate ECTS.

Year/

Semester

Courses ECTS Total number of contact hours
1. / I Hygiene and Sanitation 3 32
  Quality Assurance Systems 3 35
  Principles of Biotechnological Food Production 5 60
  Food Process Engineering 2 5 65
  Food Packaging 4 40
  Elective modules A 10  
  Total 30  
1. / II Food Plant Design 5 60
  Process Control in Food Industry 4 45
  Modern Methods in Food Quality Control 5 65
  Elective modules, A 10  
  Elective modules, B 6  
  Total 30  
2. / III Novel Food 5 60
  Food Toxicology 3 35
  Methodology of Scientific Work and Intellectual Property Protection 3 35
  Elective modules, B 9  
  Practical Work 5 150
  Introduction in Master Thesis 5 150
  Total 30  
2. / IV Management 5 60
  Elective modules, B 5  
  Master Thesis 20  
  Total 30  

Elective course, group A:

Course ECTS Total number of contact hours
Chemistry and Technology of Cereals 10 120
Chemistry and Technology of Meat and Fish 10 120
Chemistry and Technology of Fruits and Vegetables 10 123
Oil and Fat Chemistry and Technology 10 120
Chemistry and Technology of Milk and Dairy Products 10 120
Wine Chemistry and Technology 10 125
Chemistry and Technology of Carbohydrates and Confectionery Products 10 125

Elective courses, group B*:

Courses ECTS Total number of contact hours
Probiotics and starter culture 3 39
Modelling in Food Engineering 3 40
Robotics in Food Engineering 3 40
Sensory and Chemical Evaluation of Wine 3 35
Production of Predicate and Sparkling Wine 3 35
Modified Fats and Oils 3 35
Green Chemistry 3 35
Production and Use of Baker's and Food-Grade Yeast 3 40
Shelf Life of Packaged Foodstuffs 3 30
Corrosion and Material Protection 2 20
Advances in Production, Processing and Application of Lecithin 3 35
Applied Data Analysis 3 33
Microbiological, Chemical and Physical Monitoring in Brewing Process 3 40
Programming in Bioinformatics 2 25
Lipase-Catalysed Preparation of Chiral Compounds 3 39
Peptidomimetics and Pseudopeptides 3 39
Biodegradation of Organic Compounds 3 35
The Fundamentals of Bioorganomethalic Chemistry 3 35
Ultrasound in Food Engineering 5 60
Principles of Organic Food Production 3 35
Food Additives 3 35
English Language 4 3 30
English Language 5 3 30

**As elective courses group B, student can enroll any ground course from any other study, any elective course group A, or any course from the table above.