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 | Food Process Engineering 2 | 5 | 65 |
| Technology of Animal Origin Foodstuffs | 8 | 92 | |
| Hygiene and Sanitation in Food Production | 6 | 70 | |
| Food Toxicology | 5 | 63 | |
| Elective courses A | 6 | ||
| Total | 30 |
| 1. / II | Modern Methods in Food Analysis | 5 | 65 |
| Food Safety Management | 6 | 65 | |
| Food Quality Management | 5 | 60 | |
| Technology of Plant Origin Foodstuffs | 8 | 100 | |
| Methodology of Scientific Work and Intellectual Property Protection | 3 | 35 | |
| Elective courses A | 3 | ||
| Total | 30 |
| 2. / III | Food Chain Traceability | 7 | 85 |
| Food Products Marketing | 3 | 35 | |
| Elective courses A and B | 10 | ||
| Introduction in Master Thesis | 10 | ||
| Total | 30 |
| 2. / IV | Menagement | 5 | 60 |
| Elective courses B | 5 | ||
| Master Thesis | 20 | ||
| Total | 30 |
Elective courses,group A:
| Courses | ECTS | Total number of contact hours |
|---|---|---|
| Novel Food | 5 | 60 |
| Planning and Optimization of Analysis | 3 | 50 |
| Applied Instrumental Analysis | 3 | 50 |
| Food Additives | 3 | 35 |
| Membrane Bioreactors in Environment Protection | 3 | 37 |
| Biosensors in Food Quality Control | 3 | 35 |
| Basic Nutrition Principles | 3 | 30 |
| Selected Topics in Food Packaging | 3 | 30 |
| Principles of Organic Food Production | 3 | 35 |
| Sensory Analysis of Foods | 3 | 35 |
| Sensory and Chemical Evaluation of Wine | 3 | 35 |
| Production of Predicate and Sparkling Wine | 3 | 35 |
| Gut Microflora, Nutrition and Health | 4 | 49 |
| Mineral, Spring and Table Waters | 3 | 35 |
| Probiotics and Starter Cultures | 3 | 39 |
Elective courses,group B*:
*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.