Food Technology and Human Nutrition - full-time, starting in winter sem., Food Technology and Human Nutrition (4 semesters) - implementation since academic year 2021/22

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 295
05 01 0045 03 Applied mathematics with elements of statistics. 4 20 45 C
05 11 0052 03 Engineering Calculations with Application Spreadsheet 2 20 C
05 12 0041 03 Equipment and unit processes 4 25 15 E
05 05 0133 03 Fundamentals of life cycle assessment 2 6 24 C
05 02 0031 03 Physics 3 10 20 C
05 04 0063 03 Principles of Biochemistry 3 15 15 E
05 08 0116 03 Waste Water Management 2 15 15 C
05 13 0061 03 none 2 15 15 C
05 12 0040 03 none 2 5 15 C
set 2 of elective courses Optional Subjects s.2 6

set 2 of elective courses - Optional Subjects s.2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 03 0135 03 General and inorganic chemistry 4 15 45 C
05 03 0136 03 Organic Chemistry 3 15 30 C
05 04 0064 03 none 3 15 30 C
05 04 0065 03 Bacterial biofilms in industry 1 15 C
05 06 0041 03 Food analysis 3 15 30 C
05 06 0042 03 Food law 1 15 C
05 07 0115 03 Introduction to biotechnology 1 15 C
05 14 0199 03 General food technology 1 15 C
05 14 0200 03 none 3 15 30 C
05 15 0135 03 Natural food stabilizers 1 15 C
05 15 0136 03 Superfruits 1 15 C
05 15 0157 03 Microbial food contamination 1 15 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 300
05 06 0038 03 Advances in biological food analysis 2 10 20 C
05 03 0134 03 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 03 Genetically Modified Food 1 10 C
05 12 0039 03 Innovative Processes and Apparatus in Food Engineering 1 10 C
05 14 0198 03 Modern Trends in Fermentation Technology 2 10 10 C
05 07 0114 03 Nutrigenomics 1 15 C
05 03 0133 03 Physical Chemistry of Foods 2 15 15 C
05 06 0037 03 Progress in Food Analysis and Assessment 3 15 10 10 C
05 05 0131 03 Quality Management Systems 2 10 10 C
05 06 0034 03 Texture, Reology and Thermal Profile of Food Products 2 10 10 C
05 06 0036 03 none 1 15 C
05 06 0035 03 none 3 15 15 5 E
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 22 0053 03 Food analysis methods 1 5 10 C
05 22 0054 03 none 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 25 0048 03 Bioactive raw materials in confectionery and bakery products 1 5 10 C
05 25 0049 03 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 03 Facts and myths about sugar cane and beet 1 5 10 C
05 24 0048 03 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 26 0048 03 Clean label - practical use 1 5 10 C
05 26 0049 03 recording and storage of health promoting food 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 03 Herbs and Spices 1 5 10 C
05 33 0051 03 Taste and smell chemistry 1 5 10 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 485
05 25 0051 03 Bakery Technology 2 15 15 C
05 11 0051 03 Bioinformatics 1 5 15 C
05 06 0039 03 Designing a New Generation of Food 2 5 10 C
05 05 0132 03 Designing own enterprise 1 5 10 C
05 25 0054 03 Elements of prognostic microbiology in confectionery and bakery 1 5 10 C
05 25 0056 03 Intermediate Project 3 60 C
05 25 0055 03 Laboratory of Special Analysis 3 75 C
05 25 0052 03 Physicochemistry of Carbohydrates 3 30 E
05 25 0057 03 Specialization seminar 1 15 C
05 25 0050 03 Technology of Starch and Confectionery 6 30 75 E
05 25 0053 03 none 2 30 C
05 06 0040 03 none 3 75 C
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 03 Concluding Business Contracts 2 15 C
05 08 0109 03 Sustainable Food Management 2 15 C

Semester 4

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 03 Competency exam 0 E
05 25 0058 03 Diploma Seminar 2 30 C
05 25 0060 03 Diploma Thesis 20 C
05 25 0059 03 Diploma thesis laboratory 6 180 C
05 06 0043 03 Team project PBL 2 30 C