Food Technology and Human Nutrition - full-time, starting in winter sem., (implementation since a/y 2009/10)
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 28.0 Total of teaching hours 330 | |||||||||
05 11 0028 00 | Computer Science | 3 | 15 | 30 | C | ||||
09 03 1110 00 | Economics | 2 | 30 | C | |||||
10 12 0014 00 | Engineering Drawing | 2 | 30 | C | |||||
05 03 0055 00 | General, Inorganic and Analytical Chemistry | 7 | 30 | 30 | E | ||||
21 01 0031 00 | Introduction to Mathematical Analysis | 2 | 30 | C | |||||
21 01 1088 00 | Mathematics 1 | 6 | 45 | 30 | E | ||||
21 02 1025 00 | Physics I | 5 | 30 | 30 | C | ||||
set 1 of elective courses | Optional Subjects sem 1 | 1 |
set 1 of elective courses - Optional Subjects sem 1
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 05 0074 00 | The Basics of Contemporary Culture | 1 | 15 | C | |||||
09 03 1175 00 | Social Psychology | 1 | 15 | C |
Semester 2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 29.0 Total of teaching hours 315 | |||||||||
05 08 0078 00 | Ecology and Environmental Protection | 1 | 15 | C | |||||
05 03 0083 00 | General, Inorganic and Analytical Chemistry - Laboratory | 2 | 75 | C | |||||
21 01 2014 00 | Mathematics 2 | 6 | 30 | 30 | E | ||||
21 02 2008 00 | Physics II | 6 | 15 | 30 | E | ||||
23 92 0000 21 | Sport | 0 | 30 | C | |||||
21 01 2087 00 | Statistics and Experimental Planning | 2 | 15 | 15 | C | ||||
10 11 0014 00 | Theory of Machines | 2 | 15 | 15 | C | ||||
22 91 0000 21 | foreign language m. 2.1 | 1 | 30 | C | |||||
set 1 of elective courses | Optional Subjects sem 2 | 4 | |||||||
set 1 of elective courses | Optional Subjects sem 2 | 5 |
set 1 of elective courses - Optional Subjects sem 2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 03 0078 00 | Organic Chemistry | 4 | 30 | 15 | C | ||||
05 03 0085 00 | Organic Chemistry | 4 | 30 | 15 | C |
set 1 of elective courses - Optional Subjects sem 2
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 03 0076 00 | General and Inorganic Chemistry | 5 | 15 | 15 | E | ||||
05 03 0081 00 | General, Inorganic and Analytical Chemistry | 5 | 15 | 15 | E |
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 405 | |||||||||
10 11 0018 00 | Chemical and Process Engineering I | 8 | 30 | 15 | 30 | 15 | E | ||
02 05 0370 00 | Electrical and Electronic Engineering | 2 | 15 | 15 | C | ||||
05 12 0017 00 | Equipment for Food Industry | 4 | 30 | 15 | E | ||||
05 13 0030 00 | Measurements and Automation | 4 | 30 | 30 | C | ||||
05 03 0086 00 | Organic Chemistry | 4 | 15 | 15 | E | ||||
09 03 1180 00 | Organization, Management and Economics of Alimentary Enterprises | 2 | 15 | 15 | C | ||||
09 03 1190 00 | Safety Management and Ergonomics | 2 | 15 | C | |||||
23 92 0000 31 | Sport | 0 | 15 | C | |||||
05 08 0067 00 | Waste Water Management in Food Industry Companies | 2 | 15 | 15 | C | ||||
22 91 0000 31 | foreign language m. 3.1 | 1 | 30 | C | |||||
22 91 0000 32 | foreign language m. 3.2 | 1 | 30 | C |
Semester 4
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 29.0 Total of teaching hours 375 | |||||||||
09 03 1210 00 | Accounting | 2 | 15 | C | |||||
05 03 0074 00 | Food Chemistry | 5 | 15 | 30 | E | ||||
05 14 0110 00 | Fundamentals of Human Nutrition | 4 | 30 | 15 | E | ||||
09 03 1150 00 | Intellectual Property Protection | 1 | 15 | C | |||||
05 03 0072 00 | Laboratory of Organic Chemistry | 3 | 60 | C | |||||
05 03 0073 00 | Physical Chemistry | 7 | 15 | 30 | 45 | E | |||
05 14 0130 00 | Principles of Food Technology | 2 | 30 | C | |||||
23 92 0000 41 | Sport | 0 | 15 | C | |||||
22 91 0000 41 | foreign language m. 4.1 | 1 | 30 | C | |||||
22 91 0000 42 | foreign language m. 4.2 | 1 | 30 | C | |||||
set 2 of elective courses | Optional Subjects sem 4 | 3 |
set 2 of elective courses - Optional Subjects sem 4
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 15 0061 02 | Renewable Energy Sources | 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 0091 02 | Impact of Elements Speciation on Environment and Human Health | 1 | 11 | 4 | C | ||||
05 15 0092 02 | Heavy metals in food | 1 | 10 | 5 | C |
Semester 5
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 32.0 Total of teaching hours 360 | |||||||||
05 14 0131 00 | Analysis of Food | 3 | 15 | 30 | C | ||||
05 04 0031 00 | Biochemistry | 6 | 30 | 30 | E | ||||
05 14 0115 00 | Food Biotechnology | 2 | 15 | C | |||||
05 07 0059 00 | Food Microbiology | 6 | 30 | 45 | E | ||||
05 14 0113 00 | Food Service Technologies | 3 | 15 | 30 | C | ||||
05 14 0112 00 | Safety of Food Manufactury | 1 | 15 | C | |||||
23 92 0000 51 | Sport | 0 | 30 | C | |||||
05 14 0132 00 | Storage and Transport of Food | 4 | 15 | 15 | 15 | C | |||
22 91 0000 51 | foreign language m. 5.1 | 1 | 30 | C | |||||
22 91 0005 00 | foreign language – exam | 1 | E | ||||||
set 2 of elective courses | Optional Subjects sem 5 | 5 |
set 2 of elective courses - Optional Subjects sem 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 0005 02 | Thermal and Pressure Conservat | 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 0064 02 | Chromatography in Food Analysis | 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 0088 02 | Food Allergy and Intolerance | 1 | 15 | C | |||||
05 15 0089 02 | Food regulation | 1 | 15 | C |
Semester 6
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 26.0 Total of teaching hours 300 | |||||||||
05 14 0134 00 | Fermented Food Technology | 2 | 15 | 15 | C | ||||
05 14 0141 00 | Food Technology of Animal Origin | 3 | 15 | 15 | E | ||||
05 14 0136 00 | Fruit and Vegetable Technology | 1 | 15 | C | |||||
05 14 0133 00 | General Food Technology - Laboratory | 2 | 45 | C | |||||
05 05 0071 00 | Quality Menagement | 2 | 15 | 15 | C | ||||
05 14 0135 00 | Technology and Analysis of Flavor Substances | 2 | 15 | 15 | C | ||||
05 14 0137 00 | Technology of Plant Foods | 5 | 30 | 45 | E | ||||
05 13 0028 00 | Thermodynamics and Energy Management | 3 | 30 | 15 | C | ||||
set 2 of elective courses | Optional Subjects sem 6 | 6 |
set 2 of elective courses - Optional Subjects sem 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 0012 02 | Validation of Analytical Methods | 1 | 15 | C | |||||
05 15 0014 02 | Natural Stabilizers of Food | 1 | 7 | 8 | C | ||||
05 15 0017 02 | Water in food | 1 | 15 | C | |||||
05 15 0019 02 | Microbiological Corrosion | 1 | 15 | C | |||||
05 15 0021 02 | Analysis of Traces of Toxic Components in Food | 2 | 30 | C | |||||
05 15 0041 02 | Technology of Low Calorie Food | 1 | 15 | C | |||||
05 15 0042 02 | Diet supplements and health promoting foods | 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 |
Semester 7
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
Total of credits 9.0 Total of teaching hours 105 | |||||||||
05 14 0138 00 | Engineering Design | 6 | 30 | 30 | E | ||||
05 14 0139 00 | Evaluation of Foodstuffs Quality | 3 | 15 | 30 | C |