Food Technology and Human Nutrition - full-time, starting in winter sem., Food Technology and Human Nutrition - implementation since academic year 2017/18
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 325 | |||||||||
05 06 0016 02 | Basics of human nutrition | 5 | 30 | 15 | E | ||||
05 11 0039 02 | Computer science | 3 | 10 | 30 | C | ||||
09 03 2290 02 | Economics | 2 | 30 | C | |||||
05 03 0108 02 | General and inorganic chemistry 1 | 5 | 15 | 15 | C | ||||
21 01 1144 02 | Introduction to Mathematical Analysis | 2 | 30 | C | |||||
21 01 1143 02 | Mathematics 1 | 5 | 30 | 30 | E | ||||
21 02 1081 02 | Phycics 1 | 4 | 15 | 30 | C | ||||
09 03 1141 02 | Safety Management and Ergonomics | 1 | 15 | C | |||||
05 13 0042 02 | Technical documentation | 2 | 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 0092 02 | Selected problems in art and design | 1 | 15 | C | |||||
05 05 0099 02 | Social psychology | 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 450 | |||||||||
05 06 0017 02 | Basics of dietetics | 2 | 15 | 15 | C | ||||
05 08 0092 02 | Ecology and environmental protection | 1 | 15 | C | |||||
22 91 0000 10 | Foreign Language Block 1 | 4 | 60 | C | |||||
05 03 0109 02 | General and inorganic chemistry 2 | 5 | 15 | 15 | 45 | E | |||
05 05 0090 02 | Intellectual Property Protection | 1 | 15 | C | |||||
21 01 2132 02 | Mathematics 2 | 5 | 30 | 30 | E | ||||
05 13 0045 02 | Metrology and measurements in the food industry | 1 | 15 | C | |||||
05 03 0110 02 | Organic chemistry 1 | 2 | 15 | 15 | C | ||||
21 02 2049 02 | Phycics 2 | 5 | 15 | 15 | 30 | E | |||
23 92 3011 20 | Physical Education | 0 | 30 | C | |||||
21 01 2133 02 | Statistics And Experimental Planning | 2 | 15 | 15 | C | ||||
05 08 0093 02 | Waste water management in food industry companies | 2 | 15 | 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 435 | |||||||||
05 14 0172 02 | Analysis of food | 3 | 15 | 30 | C | ||||
05 13 0047 02 | Automation and electrotechnics in food industry | 4 | 15 | 45 | C | ||||
10 11 0019 02 | Chemical & Process Engineering | 5 | 30 | 15 | 15 | C | |||
05 12 0028 02 | Equipment for food industry | 5 | 30 | 15 | 15 | E | |||
22 91 0000 20 | Foreign Language Block 2 | 4 | 60 | C | |||||
05 03 0111 02 | Organic chemistry 2 | 6 | 15 | 15 | 45 | E | |||
23 92 3011 30 | Physical Education | 0 | 30 | C | |||||
05 14 0173 02 | Principles of food chemistry | 1 | 15 | C | |||||
05 13 0046 02 | Theory of machines | 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 286 | |||||||||
05 03 0117 02 | Food chemistry | 4 | 15 | 15 | E | ||||
05 14 0176 02 | Food technology of animal origin | 5 | 30 | 15 | E | ||||
22 91 0000 30 | Foreign Language Block 3 | 4 | 60 | C | |||||
22 91 0005 99 | Foreign Language Certification | 0 | 1 | E | |||||
05 14 0174 02 | Laboratory of general food technology | 2 | 30 | C | |||||
23 92 3011 40 | Physical Education | 0 | 30 | C | |||||
05 14 0177 02 | Technology and analysis of flavor substances | 2 | 15 | 15 | C | ||||
05 14 0175 02 | Technology of plant foods | 5 | 30 | 30 | E | ||||
set 2 of elective courses | Optional Subjects s.4 | 8 |
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 305 | |||||||||
05 04 0043 02 | Biochemistry | 5 | 30 | 30 | E | ||||
05 04 0044 02 | Food microbiology | 6 | 30 | 45 | E | ||||
05 14 0178 02 | Food service technologies | 2 | 15 | 15 | C | ||||
05 13 0048 02 | Industrial thermodynamics and energy management | 2 | 15 | 15 | C | ||||
09 03 1181 02 | Organization, Management and Economics of Alimentary Enterprises | 2 | 15 | 15 | C | ||||
05 14 0179 02 | Storage and transport of food | 3 | 15 | 15 | 15 | C | |||
05 05 0093 02 | The art of presentation | 1 | 15 | C | |||||
05 05 0095 02 | Transfer of knowledge and technology in industry | 2 | 10 | 10 | C | ||||
set 2 of elective courses | Optional Subjects s.5 | 7 |
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 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 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 0037 02 | Analytical methods | 3 | 30 | E | |||||
05 05 0096 02 | Bibliography and project communication | 1 | 15 | C | |||||
05 12 0031 02 | Engineering design | 4 | 30 | 30 | E | ||||
05 14 0183 02 | Evaluation of foodstuffs quality | 2 | 15 | 30 | C | ||||
05 14 0181 02 | Fermented food technology | 3 | 30 | 30 | C | ||||
05 07 0087 02 | Food biotechnology | 1 | 15 | C | |||||
05 05 0097 02 | Food safety management system (HACCP) | 3 | 15 | 15 | E | ||||
05 14 0180 02 | Fruit and vegetable technology | 2 | 15 | 15 | C | ||||
05 14 0182 02 | Safety of food production | 1 | 15 | C | |||||
05 22 0039 02 | Specialist laboratory | 2 | 30 | C | |||||
05 22 0038 02 | Specialization equipment and processes | 1 | 15 | C | |||||
05 22 0040 02 | Specialization seminar | 1 | 15 | C | |||||
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 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 161 | |||||||||
05 22 0041 02 | Diploma seminar | 3 | 30 | C | |||||
05 22 0042 02 | Diploma thesis | 15 | C | ||||||
05 22 0043 02 | Industrial placement | 4 | C | ||||||
05 06 0018 02 | Team project problem based learning | 8 | 30 | C |