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	General Chemistry	9	96
1. / I	Mathematics 1	5	60
1. / I	Biology 1	5	63
1. / I	English language 1 German language 1	1	25
1. / I	Introduction to Food Technologies	2	20
1. / I	Basic Informatics	2	25
1. / I	Physics	6	75
1. / I	Physical Education 1		30
	Sum	30	426

1. / II	Organic Chemistry	6	75
1. / II	PhYsical Chemistry	6	75
1. / II	Analytical Chemistry	3	64
1. / II	Mathematics 2	5	60
1. / II	Biology 2	5	61
1. / II	Physics 2	3	45
1. / II	Principles of Engineering	5	50
1. / II	Physical Education 2		30
	Sum	30	396

2. / III	Raw Materials for Food Industry	3	40
2. / III	Statistics	5	60
2. / III	Biochemistry 1	5	60
2. / III	Microbiology	6	105
2. / III	Transport Phenomena	5	60
2. / III	English Language 2 German Language 2	1	15
2. / III	Water Technology	4	50
2. / III	Physical Education 3		30
	Sum	29	430

2. / IV	Instrumental Analysis	6	73
2. / IV	Biochemistry 2	5	52
2. / IV	Unit Operations	5	65
2. / IV	Physical Properties of Complex Systems-foods	5	60
2. / IV	Food Microbiology	5	63
2. / IV	Chemistry and Biochemistry of Food	6	75
2. / IV	Physical Education 4		30
	Sum	32	418

3. / V	Food Process Engineering 1	8	105
3. / V	Basics of Food Technology	5	58
3. / V	Food Preservation Processes	5	60
3. / V	Analysis of Food Products	5	65
3. / V	Process Measurement and Control in Food Engineering	3	45
3. / V	Biotechnology in Environmental Protection	4	52
	Sum	30	385

3. / VI	Practice and Final Work	10	150
3. / VI	Elective courses from group A	10
3. / VI	Elective courses from group B	10
	Sum	30

Elective courses – group A

Courses	ECTS	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
Chemistry and Technology of Carbohydrates and Confectionery Products	10	125
Oil and Fat Chemistry and Technology	10	120
Chemistry and Technology of Milk and Milk Products	10	120
Wine Chemistry and Technology	10	125

Elective courses – group B*:

Courses	ECTS	Hours
Non-Alcoholic Refreshing Beverages	3	35
Poultry and Eggs Science and Technology	3	40
Food Extrusion Technologies	3	35
Powder Technology	3	30
Minimally Processed Fruits and Vegetables	3	35
Processing of Olives and Quality Control of Products	3	35
Spices and Aromatic Plants	3	35
Production of Strong Spirit Beverages	3	38
Special Topics of Green Chemistry	3	25
Sweeteners	3	30
Chemistry and Technology of Stimulant Food	3	35
Biodegradation of Organic Compounds	3	35
HPLC-analysis of Low Molecular Weight Compounds	3	30
English Language 3	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 above list.

Programme structure and course descriptions

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