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	Food Process Engineering 2	5	65
	Technology of Animal Origin Foodstuffs	8	92
	Hygiene and Sanitation in Food Production	6	70
	Food Toxicology	5	63
	Elective courses A	6
	Total	30

1. / II	Modern Methods in Food Analysis	5	65
	Food Safety Management	6	65
	Food Quality Management	5	60
	Technology of Plant Origin Foodstuffs	8	100
	Methodology of Scientific Work and Intellectual Property Protection	3	35
	Elective courses A	3
	Total	30

2. / III	Food Chain Traceability	7	85
	Food Products Marketing	3	35
	Elective courses A and B	10
	Introduction in Master Thesis	10
	Total	30

2. / IV	Menagement	5	60
	Elective courses B	5
	Master Thesis	20
	Total	30

Elective courses,group A:

Courses	ECTS	Total number of contact hours
Novel Food	5	60
Planning and Optimization of Analysis	3	50
Applied Instrumental Analysis	3	50
Food Additives	3	35
Membrane Bioreactors in Environment Protection	3	37
Biosensors in Food Quality Control	3	35
Basic Nutrition Principles	3	30
Selected Topics in Food Packaging	3	30
Principles of Organic Food Production	3	35
Sensory Analysis of Foods	3	35
Sensory and Chemical Evaluation of Wine	3	35
Production of Predicate and Sparkling Wine	3	35
Gut Microflora, Nutrition and Health	4	49
Mineral, Spring and Table Waters	3	35
Probiotics and Starter Cultures	3	39

Elective courses,group B*:

Courses	ECTS	Total number of contact hours
Modelling in Food Engineering	3	40
Robotics in Food Engineering	3	40
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 Bioorganometallic Chemistry	3	35
Basics of Measurement Methods in Nutrition	3	40
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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