Programme description
The list of mandatory and elective subjects and/or modules, accompanied by the number of active tuition hours required for their completion, and the number of ECTS-credits to be allocated.
| Study year/ Semester. |
MANDATORY (CORE) SUBJECTS | ECTS | Hours of tuition |
|---|---|---|---|
| 1 / I | Modern methods in food analysis | 5 | 65 |
| Food safety | 3 | 35 | |
| Toxicological aspects of food safety | 3 | 35 | |
| Food microbiology | 5 | 65 | |
| Elective subjects | minimum 4 | 40-50 | |
| Total | 20 | 240-250 |
| Study year/ Semester. |
MANDATORY (CORE) SUBJECTS | ECTS | Hours of tuition |
|---|---|---|---|
| 1 / II | Indicator microorganisms in food quality control | 5 | 55 |
| Methods in genetic analysis of microorganisms | 3 | 35 | |
| Gut microflora, nutrition and health | 2 | 20 | |
| Elective subjects | minimum 10 | 100-120 | |
| Total | 20 | 210-230 |
| Study year/ Semester. |
MANDATORY (CORE) SUBJECTS | ECTS | Hours of tuition |
|---|---|---|---|
| 2 / III | Final thesis | 30 | |
| Total | 30 |
| ELECTIVE SUBJECTS | ECTS | Hours of tuition |
|---|---|---|
| Biotechnology, food quality and safety | 2 | 25 |
| Hygiene and sanitation | 2 | 20 |
| Statistical methods in food quality control | 1 | 10 |
| Traceability in food chain | 2 | 25 |
| Laws and regulations of food | 1 | 10 |
| Food contaminants | 2 | 20 |
| Antibiotic residues in foodstuffs | 2 | 20 |
| New achievements in sensory analysis of food | 2 | 25 |
| Quality management systems | 2 | 25 |
| Sample preparation in chemical and biochemical analysis | 2 | 25 |