Programme structure and course descriptions
List of compulsory and elective subjects / courses with hours of direct courses and number of ECTS points.
| Year/ Semester |
Courses | ECTS | Total number of contact hours |
|---|---|---|---|
| 1. / I | General Chemistry | 7 | 72 |
| 1. / I | Analytical Chemistry | 3 | 52 |
| 1. / I | Mathematics | 6 | 50 |
| 1. / I | Biology 1 | 4 | 50 |
| 1. / I | Physics | 3 | 45 |
| 1. / I | Basic Informatics | 2 | 25 |
| 1. / I | Raw Materials in Food Industry | 4 | 40 |
| 1. / I | 1 | 25 | |
| 1. / I | Physical Education 1 | 30 | |
| Total | 30 | 384 |
| 1. / II | Organic Chemistry | 5 | 58 |
| 1. / II | Physical Chemistry | 5 | 57 |
| 1. / II | Statistics | 5 | 40 |
| 1. / II | Biology 2 | 4 | 49 |
| 1. / II |
Selected Topics in Functional Human Anatomy |
8 | 78 |
| 1. / II | Introduction to the Profession of Nutrition | 3 | 25 |
| 1. / II | Physical Education 2 | 30 | |
| Total | 30 | 337 |
| 2. / III | BasicS of Food Technology | 5 | 58 |
| 2. / III | Biochemistry 1 | 5 | 60 |
| 2. / III | Microbiology | 5 | 70 |
| 2. / III | Nutrition I | 5 | 60 |
| 2. / III | Modelling and Optimisation in Nutrition | 4 | 50 |
| 2. / III | Legislation in Food Quality Control | 3 | 35 |
| 2. / III | 1 | 25 | |
| 2. / III | Physical education 3 | 30 | |
| Total | 28 | 388 |
| 2. / IV | Chemistry and Biochemistry of Food | 5 | 60 |
| 2. / IV | Biochemistry 2 | 6 | 65 |
| 2. / IV | Basics of Human Physiology | 5 | 85 |
| 2. / IV | Food Microbiology | 5 | 63 |
| 2. / IV | Nutrition II | 6 | 80 |
| 2. / IV | Instrumental Analysis | 5 | 73 |
| 2. / IV | Physical Education 4 | 30 | |
| Total | 32 | 456 |
| 3. / V | Immunology for Nutritionists | 3 | 30 |
| 3. / V | Basics of Diet Therapy | 6 | 75 |
| 3. / V | Food Preparation Processes | 8 | 97 |
| 3. / V | Food Analyses | 4 | 55 |
| 3. / V | Sensory Analysis of Foods | 3 | 35 |
| 3. / V | Basic Toxicology | 3 | 35 |
| 3. / V | Sociology and Psychology in Nutrition | 3 | 36 |
| Total | 30 | 363 |
| 3. / VI | Practice and final work | 10 | |
| 3. / VI | Elective courses from group A | 15 | |
| 3. / VI | Elective courses from group B | 5 | |
| Total | 30 | 390 |
Elective courses – group A
| Courses | ECTS | Hours |
|---|---|---|
| Women's Nutrition Through the Life Cycle | 3 | 35 |
| Nutrition of Athletes and Soldiers | 4 | 50 |
| Obesity and Malnutrition | 4 | 50 |
| New achievements in Nutrition Science | 2 | 25 |
| Shelf Life of Packaged Foodstuffs | 3 | 30 |
| Probiotics and Starter Cultures | 3 | 39 |
| Phytochemicals in Health Protection | 3 | 30 |
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.