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	Hygiene and Sanitation	3	32
	Quality Assurance Systems	3	35
	Principles of Biotechnological Food Production	5	60
	Food Process Engineering 2	5	65
	Food Packaging	4	40
	Elective modules A	10
	Total	30

1. / II	Food Plant Design	5	60
	Process Control in Food Industry	4	45
	Modern Methods in Food Quality Control	5	65
	Elective modules, A	10
	Elective modules, B	6
	Total	30

2. / III	Novel Food	5	60
	Food Toxicology	3	35
	Methodology of Scientific Work and Intellectual Property Protection	3	35
	Elective modules, B	9
	Practical Work	5	150
	Introduction in Master Thesis	5	150
	Total	30

2. / IV	Management	5	60
	Elective modules, B	5
	Master Thesis	20
	Total	30

Elective course, group A:

Course	ECTS	Total number of contact 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
Oil and Fat Chemistry and Technology	10	120
Chemistry and Technology of Milk and Dairy Products	10	120
Wine Chemistry and Technology	10	125
Chemistry and Technology of Carbohydrates and Confectionery Products	10	125

Elective courses, group B*:

Courses	ECTS	Total number of contact hours
Probiotics and starter culture	3	39
Modelling in Food Engineering	3	40
Robotics in Food Engineering	3	40
Sensory and Chemical Evaluation of Wine	3	35
Production of Predicate and Sparkling Wine	3	35
Modified Fats and Oils	3	35
Green Chemistry	3	35
Production and Use of Baker's and Food-Grade Yeast	3	40
Shelf Life of Packaged Foodstuffs	3	30
Corrosion and Material Protection	2	20
Advances in Production, Processing and Application of Lecithin	3	35
Applied Data Analysis	3	33
Microbiological, Chemical and Physical Monitoring in Brewing Process	3	40
Programming in Bioinformatics	2	25
Lipase-Catalysed Preparation of Chiral Compounds	3	39
Peptidomimetics and Pseudopeptides	3	39
Biodegradation of Organic Compounds	3	35
The Fundamentals of Bioorganomethalic Chemistry	3	35
Ultrasound in Food Engineering	5	60
Principles of Organic Food Production	3	35
Food Additives	3	35
English Language 4	3	30
English Language 5	3	30

**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.

Programme structure and course descriptions

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