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 |