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 |
Course | ECTS | Total number of contact hours |
|---|---|---|---|
| 1. / I | Nutritional Epidemiology | 4 | 50 |
| 1. / I | Consumer Food and Nutrition | 5 | 65 |
| 1. / I | Food Toxicology | 6 | 75 |
| 1. / I | Food Assessment | 5 | 65 |
| 1. / I | Elective courses group A | 15 | |
| Sum | 30 |
| 1. / II | Diet Therapy | 7 | 87 |
| 1. / II | Toxicology Aspects of Food Processing | 3 | 35 |
| 1. / II | Food Technologies | 8 | 85 |
| 1. / II | Methodology of Scientific Work and Intelectual Property protection | 2 | 25 |
| 1. / II | Elective courses group A | 10 | |
| Sum | 30 |
*at least 5 ECTS from courses group A
| Year/ Semester |
Courses | ECTS | Total number of contact hours |
|---|---|---|---|
| 2. / III | Education and Communication Skills in Nutrition Science | 5 | 60 |
| 2. / III | Food, Nutriton and Health | 5 | 40 |
| 2. / III | Management | 5 | 60 |
| 2. / III | Elective courses group A | 5 | |
| 2. / III | Introduction in Master Thesis | 10 | |
| Sum | 30 |
| 2. / IV | Elective courses group A | 5 | |
| 2. / IV | Elective courses group B | 5 | |
| 2. / IV | Master Thesis | 20 | |
| Sum | 30 |
Elective courses – group A
| Courses | ECTS | Total number of contact hours |
|---|---|---|
| Biologically Active Compounds in Food and Mechanism of Action | 4 | 46 |
| Biochemical Function of Vitamins and Ions in Food and Nutrition | 5 | 45 |
| Interaction of Essential and Toxic Elements | 2 | 25 |
| Probiotics and Starter Culture | 3 | 39 |
| Geriatric Nutrition | 3 | 35 |
| Traditional Diet | 4 | 50 |
| Food Supplements | 3 | 38 |
| Food Additives | 3 | 35 |
| Modified Fats and Oils | 3 | 35 |
| Sweeteners | 3 | 35 |
| Gut Microflora, Nutrition and Health | 4 | 49 |
| Basic of Measurement in Nutrition | 3 | 40 |
| Shelf Life of Packaged Food Stuffs | 3 | 30 |
| Applied Data Analysis | 3 | 40 |
| Novel Food | 5 | 60 |
| Nutrigenomics | 4 | 50 |
| Dietary Management of Diabetes | 6 | 72 |
Elective courses – group B*
| Courses | ECTS | Total number of contact hours |
|---|---|---|
| Robotics in Food Engineering | 3 | 40 |
| Sensory and Chemical Evaluation of Wine | 3 | 35 |
| Corrosion and Material Protection | 2 | 20 |
| Advances in Production, Processing and Application of Lecithin | 3 | 35 |
| Microbiological, Chemical and Physical Monitoring in Brewing Process | 3 | 40 |
| Production of Predicate and Sparkling Wines | 3 | 35 |
| Chemistry and Technology of Stimulant Food | 3 | 35 |
| English language 4 | 3 | 30 |
| English language 5 | 3 | 30 |
*As elective courses group B, student can enrol any compulsory course from any other study, any elective course group A or any course from the table above.