Food Technology and Human Nutrition - full-time, starting in summer sem., Food Technology and Human Nutrition (3 semesters) - implementation since academic year 2019/20

Specialisation

Assesment methods:

C - credits are awarded based on continous assessment

E - credits are awarded based on continous assessment and final exam

Semester 1

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 300
05 06 0038 02 Advances in biological food analysis 2 10 20 C
05 03 0134 02 Chemistry of natural products 3 15 15 E
22 91 0530 00 Foreign Language for Academic and Professional Purposes 2 30 C
05 07 0113 02 Genetically modified food 1 10 C
05 06 0035 02 Human nutrition and dietitian 3 15 15 5 E
05 12 0039 02 Innovative processes and apparatus in food engineering 1 10 C
05 14 0198 02 Modern trends in fermentation technology 2 10 10 C
05 07 0114 02 Nutrigenomics 1 15 C
05 03 0133 02 Physical chemistry of foods 2 15 15 C
05 06 0036 02 Policy of feeding the world's population 1 15 C
05 06 0037 02 Progress in chemical food analysis 3 15 10 10 C
05 05 0131 02 Quality management systems 2 10 10 C
05 06 0034 02 Texture, reology and thermal profile of food products 2 10 10 C
set 2 of elective courses Optional Subjects s.1.A 1
set 2 of elective courses Optional Subjects s.1.A 1
set 2 of elective courses Optional Subjects s.1.A 1
set 2 of elective courses Optional Subjects s.1.A 1
set 2 of elective courses Optional Subjects s.1.A 1

set 2 of elective courses - Optional Subjects s.1.A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 25 0048 02 Bioactive raw materials in confectionery and bakery products 1 5 10 C
05 25 0049 02 Utilizing the bioactive potential of by-products in food technology 1 5 10 C

set 2 of elective courses - Optional Subjects s.1.A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 24 0047 02 Facts and myths about sugar cane and beet 1 5 10 C
05 24 0048 02 From wild beet to white sugar 1 5 10 C

set 2 of elective courses - Optional Subjects s.1.A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 22 0053 02 Food analysis methods 1 5 10 C
05 22 0054 02 Determination of antioxidants in plant raw materials 1 5 10 C

set 2 of elective courses - Optional Subjects s.1.A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 33 0050 02 Herbs and spices 1 5 10 C
05 33 0051 02 Taste and smell chemistry 1 5 10 C

set 2 of elective courses - Optional Subjects s.1.A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 26 0048 02 Clean label - practical use 1 5 10 C
05 26 0049 02 Recording and storage of health promoting food 1 5 10 C

Semester 2

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 485
05 25 0051 02 Bakery technology 2 15 15 C
05 11 0051 02 Bioinformatics 1 5 15 C
05 06 0039 02 Designing a new generation of food 2 5 10 C
05 05 0132 02 Designing own enterprise 1 5 10 C
05 25 0054 02 Elements of prognostic microbiology in confectionery and bakery 1 5 10 C
05 25 0053 02 Equipment for the confectionery and starch industry 2 30 C
05 06 0040 02 Industrial placement 3 75 C
05 25 0056 02 Intermediate project 3 60 C
05 25 0055 02 Laboratory of special analysis 3 75 C
05 25 0052 02 Physicochemistry of carbohydrates 3 30 E
05 25 0057 02 Specialization seminar 1 15 C
05 25 0050 02 Technology of starch and confectionery 6 30 75 E
set 1 of elective courses Optional Subjects s.2 2

set 1 of elective courses - Optional Subjects s.2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 05 0100 02 Concluding Business Contracts 2 15 C
05 08 0109 02 Sustainable food management 2 15 C

Semester 3

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 255
05 25 0061 02 Competency exam 0 E
05 25 0058 02 Diploma seminar 2 30 C
05 25 0060 02 Diploma thesis 20 C
05 25 0059 02 Diploma thesis laboratory 6 180 C
05 06 0043 02 Team project PBL 2 30 C