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 |