Food Technology and Human Nutrition - full-time, starting in summer sem., Food Technology and Human Nutrition (3 semesters) - implementation since academic year 2012/13

Qualification awarded

Prerequisites and co-requisites

Educational and professional goals

Access to further studies

Course structure diagram

Final examination

Examination and assessment regulations

ECTS departmental coordinator

A graduate of food technology and human nutrition faculty has an interdisciplinary education  that combines knowledge of basic sciences, including mathematics, physics and chemistry, and also knowledge of biological economic and engineering sciences. Graduate is able to apply the principles of technological processes and biotechnology in food production, including genetically modified raw materials and is aware of safe human consumption. Graduate knows well methods for recording and storing food, is able to use modern methods of analysis and quality evaluation of raw materials and food products, as well as develop new ones. A graduate of this course have the skills for implementing and overseeing food production, knows how to design new technologies and upgrade existing technologies in various branches of food industry, taking into account the economic aspects of processes. Posses knowledge of food law. Efficiently uses computer techniques in the control of technological processes and quality management. Is well prepared to design and conduct research into the science of food and can flexibly adapt to the current job market. 

Admission to the master's degree is the completion of the second degree with a good outcome of engineering studies degree majoring in food technology and human nutrition or related to the direction in which the student completed subjects listed in the standards of education for the direction of food technology and human nutrition.

The primary aim of education is to prepare highly skilled personnel for the food and allied industries, for caterers and research centers, dealing with food, design offices, laboratories for analysis and quality evaluation of raw materials and food products, as well as for companies engaged in storage, transport and trade of food and auxiliary materials used in its manufacture. 

Study programme gives perspectives for further PhD study.

Studies MA II. end with a performance degree thesis and an oral final exam. Scope of examination concerns the thesis topic, and major subjects performed the desired direction diploma (specialized) training.
The final exam consists of two parts: first - the presentation of the thesis and other - questions about the thesis and the knowledge acquired during studies. The final result, shown on the diploma, expressed in verbal form in accordance with the Rules of the Technical University Studies, is the sum of three components: 60% of the average scores of the study, 20% of the thesis and 20% of the grades obtained on the final exam. 

Masters Grade II consists of 3 semesters. The individual items are evaluated and scored individually. If an object is implemented in several forms of training by some academics to assess the credit list manager sets the course. The examination takes the form of written or oral, or written and oral exam-form sets examiner (Course Director). After completion of all subjects in each semester you can get 30 points ± 3-4pkt. The basis for obtaining registration for next semester is to limit points of the program's education. During the entire study the student is obliged to complete all the courses and pass all examinations provided for in the curriculum Program Structure. 
Evaluation of the course is issued on the principles adopted by the Technical University of SID. It takes into account the partial evaluation auditorium in classes, labs, project, seminar and exam scores in the proportions set by the subject lecturer. Always have a clear advantage exam grade (minimum 60%). Any assessment must be partial positive for a positive final evaluation. 
   
List semester exams: - the list can be found in section A.5 - The structure of the program (items are marked with the letter "e"). 

Dr hab. inż. Robert Klewicki

phone:
42 631-34-69

fax:
brak

address:
Koordynatorem kierunku technologia żywności i żywienie człowieka na Wydziale Biotechnologii i Nauk o Żywności jest dr hab. inż. Robert Klewicki z Instytutu Chemicznej Technologii Politechniki Łódzkiej, e-mail - robert.klewicki@p.lodz.pl.

The coordinator the area of study of Food Technology and Human Nutrition at the Faculty of Biotechnology and Food Sciences is Robert Klewicki, PhD, DSc, Associate Professor at the Institute of Chemical Technology of the Lodz University of Technology, e-mail - robert.klewicki@p.lodz.pl.