Food Technology and Human Nutrition - full-time, starting in winter sem., Food Technology and Human Nutrition - 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 375 | |||||||||
05 05 0102 02 | Economics | 1 | 15 | C | |||||
22 91 0500 10 | Foreign Language block 1 | 2 | 30 | C | |||||
05 05 0104 02 | Fundamentals of sustainable development | 1 | 5 | 10 | C | ||||
05 03 0124 02 | General chemistry | 5 | 15 | 15 | 30 | C | |||
05 04 0055 02 | General microbiology | 3 | 15 | 15 | C | ||||
05 06 0020 02 | Human nutrition | 4 | 30 | 15 | E | ||||
05 05 0105 02 | Intellectual property protection | 1 | 15 | C | |||||
05 01 0037 02 | Mathematics 1 | 8 | 30 | 90 | E | ||||
05 02 0026 02 | Physics 1 | 2 | 15 | 15 | C | ||||
05 05 0103 02 | Safety management and ergonomics | 1 | 15 | C | |||||
set 1 of elective courses | Optional Subjects s.1.1 | 1 | |||||||
set 1 of elective courses | Optional Subjects s.1.2 | 1 |
set 1 of elective courses - Optional Subjects s.1.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 05 0106 02 | Selected problems in art and design | 1 | 15 | C | |||||
05 05 0107 02 | Social psychology | 1 | 15 | C |
set 1 of elective courses - Optional Subjects s.1.2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0123 02 | Polish traditional food | 1 | 15 | C | |||||
05 15 0124 02 | Food raw materials of various world regions | 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 390 | |||||||||
22 91 0500 20 | Foreign Language block 2 | 3 | 60 | C | |||||
05 06 0021 02 | General of dietetics | 3 | 15 | 15 | C | ||||
05 11 0043 02 | Information technologies I | 3 | 15 | 30 | C | ||||
05 01 0038 02 | Mathematics 2 | 6 | 45 | 45 | E | ||||
05 13 0051 02 | Metrology and measurements in the food industry | 2 | 15 | C | |||||
05 03 0125 02 | Organic Chemistry | 6 | 15 | 15 | 15 | E | |||
23 92 3011 20 | Physical Education | 0 | 30 | C | |||||
05 02 0028 02 | Physics 2 | 2 | 30 | C | |||||
05 13 0052 02 | Technical documentation with elements of machine science | 3 | 30 | C | |||||
05 05 0108 02 | The art of presentation | 1 | 15 | C | |||||
set 1 of elective courses | Optional Subjects s.2 | 1 |
set 1 of elective courses - Optional Subjects s.2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 03 0126 02 | Classical chemical analysis | 1 | 3 | 12 | C | ||||
05 03 0127 02 | Preparation of organic compounds | 1 | 3 | 12 | C | ||||
05 03 0128 02 | Colloids in foods | 1 | 3 | 12 | 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 406 | |||||||||
05 04 0056 02 | Biochemistry | 6 | 30 | 30 | C | ||||
05 12 0033 02 | Equipment for food industry | 5 | 30 | 15 | 15 | E | |||
05 03 0129 02 | Food chemistry | 6 | 30 | 45 | C | ||||
05 04 0057 02 | Food microbiology | 6 | 30 | 30 | E | ||||
22 91 0500 40 | Foreign Language Certification | 0 | 1 | E | |||||
22 91 0500 30 | Foreign Language block 3 | 3 | 60 | E | |||||
05 08 0110 02 | Fundamentals of life cycle assessment | 1 | 15 | C | |||||
05 11 0044 02 | Information technologies II | 3 | 15 | 30 | C | ||||
23 92 3011 30 | Physical Education | 0 | 30 | 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 330 | |||||||||
05 13 0054 02 | Automation and electrotechnics in food industry | 3 | 15 | 30 | C | ||||
05 09 0020 02 | Chemical and process engineering | 4 | 30 | 15 | 15 | C | |||
05 06 0022 02 | Food analysis | 4 | 15 | 30 | E | ||||
05 07 0106 02 | Food biotechnology | 1 | 15 | C | |||||
05 14 0185 02 | General food technology | 4 | 15 | 30 | E | ||||
05 14 0186 02 | Hygiene in food production | 2 | 15 | 15 | C | ||||
05 03 0130 02 | Instrumental analysis | 2 | 15 | 15 | C | ||||
23 92 3011 40 | Physical Education | 0 | 30 | C | |||||
05 13 0053 02 | Thermodynamics and energy management | 2 | 15 | 15 | C | ||||
set 2 of elective courses | Optional Subjects s.4.1 | 6 | |||||||
set 1 of elective courses | Optional Subjects s.4.2 | 2 |
set 2 of elective courses - Optional Subjects s.4.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0128 02 | Diet supplements and health promoting foods | 1 | 15 | C | |||||
05 15 0129 02 | Good laboratory practice rules | 1 | 15 | C | |||||
05 15 0130 02 | Antioxidants in foods | 1 | 10 | 5 | C | ||||
05 15 0131 02 | Sun radiation - advantages, risks, prevention | 1 | 15 | C | |||||
05 15 0132 02 | Food allergy and intolerance | 1 | 5 | 10 | C | ||||
05 15 0133 02 | New nutritional trends | 1 | 15 | C | |||||
05 15 0134 02 | Human microbiota and its functions | 1 | 15 | C | |||||
05 15 0135 02 | Natural food stabilizers | 1 | 15 | C | |||||
05 15 0136 02 | Superfruits | 1 | 15 | C | |||||
05 15 0137 02 | Natural health promoting substances in food | 1 | 15 | C | |||||
05 15 0139 02 | Ecology and environmental protection | 1 | 15 | C | |||||
05 15 0140 02 | Bacterial biofilms | 1 | 15 | C |
set 1 of elective courses - Optional Subjects s.4.2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0125 02 | Selected issues concerning human nutrition | 2 | 15 | C | |||||
05 15 0126 02 | Metals in food | 2 | 15 | C | |||||
05 15 0127 02 | Facts and myths in human nutrition | 2 | 15 | 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 350 | |||||||||
05 14 0188 02 | Carbohydrate technology | 3 | 15 | 30 | E | ||||
05 14 0190 02 | Dairy technology | 2 | 15 | 15 | C | ||||
05 06 0024 02 | Evaluation of foodstuffs quality | 3 | 15 | 25 | C | ||||
05 06 0023 02 | Food additives | 2 | 15 | 12 | 3 | C | |||
05 06 0025 02 | Food law | 1 | 15 | C | |||||
05 14 0192 02 | Food service technologies | 2 | 15 | 15 | C | ||||
05 14 0187 02 | Meat processing technology | 2 | 15 | 15 | C | ||||
05 14 0191 02 | Technology of edible fats | 2 | 10 | 20 | C | ||||
05 14 0193 02 | Technology of fermented products | 3 | 15 | 15 | E | ||||
05 14 0189 02 | Technology of fruit and vegetable processing | 2 | 15 | 15 | C | ||||
05 08 0113 02 | Waste water management | 2 | 15 | 25 | C | ||||
set 2 of elective courses | Optional Subjects s.5.1 | 5 | |||||||
set 1 of elective courses | Optional Subjects s.5.2 | 1 |
set 2 of elective courses - Optional Subjects s.5.1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0141 02 | Natural antinutritional and toxic substances | 1 | 15 | C | |||||
05 15 0142 02 | Management of by-products of the food industry | 1 | 15 | C | |||||
05 15 0143 02 | Thermal preservation of food | 1 | 20 | C | |||||
05 15 0144 02 | Wines and beers on the world | 1 | 5 | 10 | C | ||||
05 15 0145 02 | Microbiology in food and cosmetic design | 1 | 5 | 10 | C | ||||
05 15 0146 02 | Designing a new generation of food | 1 | 15 | C | |||||
05 15 0147 02 | Fermented foods of different nations of the world | 1 | 15 | C | |||||
05 15 0148 02 | Diabet's and lower calorie value food | 1 | 10 | C | |||||
05 15 0149 02 | Quality requirement for food raw materials and products | 1 | 15 | C | |||||
05 15 0150 02 | Packaging in food industry | 1 | 9 | 6 | C | ||||
05 15 0151 02 | Practical application of spectroscopic measurements in the food analysis | 1 | 9 | 6 | C | ||||
05 15 0152 02 | Organic food production | 1 | 15 | C |
set 1 of elective courses - Optional Subjects s.5.2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 06 0026 02 | Nutritional prophylaxis | 1 | 15 | C | |||||
05 06 0027 02 | Immunology | 1 | 15 | 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 520 | |||||||||
05 22 0046 02 | Advanced calculations | 1 | 15 | C | |||||
05 22 0045 02 | Analytical methods | 3 | 30 | E | |||||
05 05 0110 02 | Food quality and safety management | 2 | 20 | 15 | C | ||||
05 06 0029 02 | Food toxicology | 2 | 15 | 15 | C | ||||
22 91 0510 00 | Foreign language for Technology | 2 | 30 | C | |||||
05 05 0109 02 | Fundamentals of project management | 1 | 15 | C | |||||
05 06 0032 02 | Industrial placement | 4 | 100 | C | |||||
05 22 0047 02 | Pro-seminar | 1 | 15 | C | |||||
05 06 0028 02 | Sensory analysis in food | 2 | 15 | 20 | C | ||||
05 22 0049 02 | Specialist laboratory | 3 | 60 | C | |||||
05 22 0048 02 | Specialization equipment and processes | 1 | 15 | C | |||||
05 01 0040 02 | Statistics and design of experiment | 2 | 30 | C | |||||
05 14 0195 02 | Storage and transport of food | 2 | 20 | 15 | 15 | C | |||
05 14 0194 02 | Technological design | 4 | 30 | 30 | E |
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 90 | |||||||||
05 22 0052 02 | Competency exam | 0 | E | ||||||
05 22 0050 02 | Diploma seminar | 2 | 30 | C | |||||
05 22 0051 02 | Diploma thesis | 15 | C | ||||||
05 06 0030 02 | Team project PBL | 11 | 30 | C | |||||
05 06 0031 02 | Technology transfer and commercialization of research results | 2 | 10 | 10 | C |