Food Technology and Human Nutrition - full-time, starting in winter sem., Food Technology and Human Nutrition - implementation since academic year 2012/13
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 330 | |||||||||
05 11 0028 02 | Computer Science | 4 | 15 | 30 | C | ||||
09 03 1110 02 | Economics | 2 | 30 | C | |||||
10 12 0014 02 | Engineering Drawing | 2 | 30 | C | |||||
05 03 0055 02 | General, Inorganic and Analytical Chemistry 1 | 6 | 30 | 30 | E | ||||
21 01 0031 50 | Introduction to Mathematical Analysis | 2 | 30 | C | |||||
21 01 1088 50 | Mathematics 1 | 7 | 45 | 30 | E | ||||
21 02 1025 10 | Physics 1 | 6 | 30 | 30 | C | ||||
set 1 of elective courses | Optional Subjects s.1 | 1 |
set 1 of elective courses - Optional Subjects s.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 05 0079 02 | The Basics of Contemporary Culture and Philosophy | 1 | 15 | C | |||||
05 05 0088 02 | Selected problems in art and design | 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 315 | |||||||||
05 08 0078 02 | Ecology and Environmental Protection | 1 | 15 | C | |||||
22 91 0000 10 | Foreign Language Block 1 | 4 | 60 | C | |||||
05 03 0083 02 | General, Inorganic and Analytical Chemistry - Laboratory | 3 | 75 | C | |||||
21 01 2014 50 | Mathematics 2 | 6 | 30 | 30 | E | ||||
23 92 0000 22 | Physical Education | 1 | 30 | C | |||||
21 02 2008 10 | Physics 2 | 6 | 15 | 30 | E | ||||
21 01 2087 50 | Statistics And Experimental Planning | 2 | 15 | 15 | C | ||||
set 1 of elective courses | Optional Subjects s.2.1 | 4 | |||||||
set 1 of elective courses | Optional Subjects s.2.2 | 3 |
set 1 of elective courses - Optional Subjects s.2.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 03 0076 02 | General and Inorganic Chemistry 2 | 4 | 15 | 15 | E | ||||
05 03 0081 02 | General, Inorganic and Analytical Chemistry 2 | 4 | 15 | 15 | E |
set 1 of elective courses - Optional Subjects s.2.2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 03 0092 02 | Organic Chemistry 1 | 3 | 30 | 15 | C | ||||
05 03 0093 02 | Organic Chemistry 1 | 3 | 30 | 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 420 | |||||||||
10 11 0018 02 | Chemical and Process Engineering I | 6 | 30 | 15 | 30 | E | |||
05 12 0017 02 | Equipment for Food Industry | 4 | 30 | 15 | E | ||||
22 91 0000 20 | Foreign Language Block 2 | 4 | 60 | C | |||||
05 13 0035 02 | Measurements, Automation and Electrotechnics | 4 | 30 | 45 | C | ||||
05 03 0086 02 | Organic Chemistry 2 | 4 | 15 | 15 | E | ||||
09 03 1180 01 | Organization, Management and Economics of Alimentary Enterprises | 2 | 15 | 15 | C | ||||
23 92 0000 32 | Physical Education | 1 | 30 | C | |||||
09 03 1140 02 | Safety Management and Ergonomics | 1 | 15 | C | |||||
10 11 0014 02 | Theory of Machines | 2 | 15 | 15 | C | ||||
05 08 0067 02 | Waste Water Management in Food Industry Companies | 2 | 15 | 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 346 | |||||||||
05 03 0074 02 | Food Chemistry | 5 | 15 | 30 | E | ||||
22 91 0000 30 | Foreign Language Block 3 | 4 | 60 | C | |||||
22 91 0005 99 | Foreign Language Certification | 0 | 1 | E | |||||
05 14 0110 02 | Fundamentals of Human Nutrition | 5 | 30 | 15 | E | ||||
09 03 1150 03 | Intellectual Property Protection | 1 | 15 | C | |||||
05 03 0072 02 | Organic Chemistry - Laboratory | 3 | 60 | C | |||||
05 03 0073 02 | Physical Chemistry | 6 | 15 | 30 | 45 | E | |||
23 92 0000 42 | Physical Education | 1 | 30 | C | |||||
set 2 of elective courses | Optional Subjects s.4 | 5 |
set 2 of elective courses - Optional Subjects s.4
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0042 02 | Diet supplements and health promoting foods | 1 | 15 | C | |||||
05 15 0062 02 | Good laboratory practice rules | 1 | 15 | C | |||||
05 15 0063 02 | Thermal processing of food | 1 | 15 | C | |||||
05 15 0065 02 | Antioxidants in foods | 1 | 11 | 4 | C | ||||
05 15 0066 02 | Managing by-products of food industry | 1 | 15 | C | |||||
05 15 0067 02 | Bioactive food components analysis | 1 | 15 | C | |||||
05 15 0068 02 | Food raw materials of various world regions | 1 | 15 | C | |||||
05 15 0090 02 | Wines and beers on the world | 1 | 5 | 10 | C | ||||
05 15 0092 02 | Heavy metals in food | 1 | 10 | 5 | C | ||||
05 15 0102 02 | Polish traditional food | 1 | 15 | C | |||||
05 15 0120 02 | Analyse of toxic ingredients of food | 2 | 10 | 20 | C |
Semester 5
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 360 | |||||||||
05 14 0131 02 | Analysis of Food | 2 | 15 | 30 | C | ||||
05 04 0031 02 | Biochemistry | 6 | 30 | 30 | E | ||||
05 14 0115 02 | Food Biotechnology | 1 | 15 | C | |||||
05 07 0059 02 | Food Microbiology | 6 | 30 | 45 | E | ||||
05 14 0113 02 | Food Service Technologies | 2 | 15 | 30 | C | ||||
05 14 0130 02 | Principles of Food Technology | 2 | 30 | C | |||||
05 14 0112 02 | Safety of Food Production | 1 | 15 | C | |||||
05 14 0132 02 | Storage and Transport of Food | 3 | 15 | 15 | 15 | C | |||
05 13 0028 02 | Thermodynamics and Energy Management | 2 | 15 | 15 | C | ||||
set 2 of elective courses | Optional Subjects s.5 | 5 |
set 2 of elective courses - Optional Subjects s.5
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0002 02 | Microbial contamination of food | 1 | 15 | C | |||||
05 15 0003 02 | Packaging in food industry | 1 | 15 | C | |||||
05 15 0006 02 | Infections and intoxications | 1 | 15 | C | |||||
05 15 0008 02 | Natural antinutritional and toxic substances | 1 | 15 | C | |||||
05 15 0010 02 | Health and Work Safety in Food Industry | 1 | 15 | C | |||||
05 15 0070 02 | Natural health promoting substances in food | 1 | 15 | C | |||||
05 15 0081 02 | Diabet's and lower calorie value food | 1 | 10 | C | |||||
05 15 0089 02 | Food regulation | 1 | 15 | C | |||||
05 15 0103 02 | Human microbiota and its functions | 1 | 15 | C | |||||
05 15 0107 02 | Forensic Analytical Chemistry | 1 | 15 | C | |||||
05 15 0109 02 | Image analysis in biotechnology | 1 | 15 | C | |||||
05 15 0110 02 | Macrofungi in food and biotechnology | 1 | 15 | C | |||||
05 15 0113 02 | Facts and myths in human nutrition | 2 | 30 | C | |||||
05 15 0114 02 | Facts and myths in human nutrition | 2 | 30 | C | |||||
05 15 0117 02 | Chromatography in food analysis | 1 | 10 | 5 | C | ||||
05 15 0118 02 | Food allergy and intolerance | 1 | 5 | 10 | C |
Semester 6
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 360 | |||||||||
05 22 0023 02 | Analytical Methods | 2 | 15 | E | |||||
05 14 0134 02 | Fermented Food Technology | 3 | 30 | 30 | C | ||||
05 05 0071 02 | Food Safety Management System (HACCP) | 2 | 15 | 15 | C | ||||
05 14 0141 02 | Food Technology of Animal Origin | 4 | 30 | 15 | E | ||||
05 14 0136 02 | Fruit and Vegetable Technology | 1 | 15 | C | |||||
05 14 0133 02 | Laboratory of General Food Technology | 2 | 45 | C | |||||
05 22 0016 02 | Specialist Laboratory | 2 | 30 | C | |||||
05 22 0017 02 | Specialization Seminar | 1 | 15 | C | |||||
05 14 0135 02 | Technology and Analysis of Flavor Substances | 2 | 15 | 15 | C | ||||
05 14 0137 02 | Technology of Plant Foods | 5 | 30 | 45 | E | ||||
set 2 of elective courses | Optional Subjects s.6 | 6 |
set 2 of elective courses - Optional Subjects s.6
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0009 02 | Engineering calculations with application spreadsheet | 1 | 15 | C | |||||
05 15 0017 02 | Water in food | 1 | 15 | C | |||||
05 15 0050 02 | Food additives | 1 | 15 | C | |||||
05 15 0052 02 | Quality requirement for food law materials and products | 1 | 15 | C | |||||
05 15 0072 02 | Organic food production | 1 | 15 | C | |||||
05 15 0074 02 | Designing a new generation of food | 1 | 15 | C | |||||
05 15 0093 02 | Fermented foods of different nations of the world | 1 | 15 | C | |||||
05 15 0096 02 | Sun radiation - advantages, risks, prevention | 1 | 15 | C | |||||
05 15 0104 02 | Biofilms of lactic acid bacteria | 1 | 15 | C | |||||
05 15 0105 02 | The Art of Presentation | 1 | 15 | C | |||||
05 15 0115 02 | Selected issues concerning human nutrition | 2 | 10 | 20 | C | ||||
05 15 0121 02 | Natural food stabilizers | 1 | 15 | C |
Semester 7
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 30.0 Total of teaching hours 251 | |||||||||
05 22 0024 02 | Diploma Seminar | 2 | 30 | C | |||||
05 22 0025 02 | Diploma Thesis | 16 | C | ||||||
05 14 0138 02 | Engineering Design | 4 | 30 | 30 | C | ||||
05 14 0139 02 | Evaluation of Foodstuffs Quality | 2 | 15 | 30 | C | ||||
05 22 0026 02 | Industrial Placement | 4 | C | ||||||
05 22 0018 02 | Specialization equipment and processes | 2 | 15 | C |