Food Technology and Human Nutrition - full-time, starting in winter sem., Food Technology and Human Nutrition
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 370 | |||||||||
05 05 0142 02 | Company and human resources management | 1 | 10 | C | |||||
05 05 0134 02 | Economics | 1 | 15 | C | |||||
05 05 0136 02 | Fundamentals of sustainable development | 1 | 5 | 10 | C | ||||
05 03 0137 02 | General chemistry | 5 | 15 | 15 | 30 | C | |||
05 04 0066 02 | General microbiology | 3 | 15 | 15 | C | ||||
05 06 0044 02 | Human nutrition | 4 | 30 | 15 | E | ||||
05 05 0137 02 | Intellectual property protection | 1 | 15 | C | |||||
05 01 0046 02 | Mathematics 1 | 8 | 30 | 90 | E | ||||
05 02 0032 02 | Physics 1 | 2 | 15 | 15 | C | ||||
05 05 0135 02 | Safety management and ergonomics | 1 | 15 | C | |||||
05 05 0138 02 | The art of presentation | 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 0139 02 | Selected problems in art and design | 1 | 15 | C | |||||
05 05 0140 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 0183 02 | Polish traditional food | 1 | 15 | C | |||||
05 15 0184 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 420 | |||||||||
05 04 0067 02 | Food microbiology | 4 | 30 | 30 | E | ||||
22 91 0600 10 | Foreign Language Module 1 | 2 | 30 | C | |||||
05 08 0117 02 | Fundamentals of life cycle assessment | 1 | 15 | C | |||||
05 06 0045 02 | General of dietetics | 3 | 15 | 15 | C | ||||
05 11 0053 02 | Information technologies I | 3 | 30 | 15 | C | ||||
05 01 0047 02 | Mathematics 2 | 6 | 45 | 45 | E | ||||
05 13 0062 02 | Metrology and measurements in the food industry | 2 | 15 | C | |||||
05 03 0138 02 | Organic chemistry | 3 | 15 | 15 | 15 | E | |||
23 92 3011 20 | Physical Education | 0 | 30 | C | |||||
05 02 0033 02 | Physics 2 | 2 | 30 | C | |||||
05 13 0063 02 | Technical documentation with elements of machine science | 3 | 10 | 20 | 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 0139 02 | Classical chemical analysis | 1 | 3 | 12 | C | ||||
05 03 0140 02 | Preparation of organic compounds | 1 | 3 | 12 | C | ||||
05 03 0141 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 435 | |||||||||
05 13 0064 02 | Automation and electrotechnics in food industry | 3 | 15 | 30 | C | ||||
05 04 0068 02 | Biochemistry | 6 | 30 | 30 | E | ||||
05 09 0023 02 | Chemical and process engineering | 4 | 30 | 15 | 15 | C | |||
05 12 0042 02 | Equipment for food industry | 4 | 30 | 15 | 15 | C | |||
05 03 0142 02 | Food chemistry | 6 | 30 | 45 | E | ||||
22 91 0600 20 | Foreign Language Module 2 | 2 | 30 | C | |||||
05 11 0054 02 | Information technology II | 3 | 15 | 30 | C | ||||
23 92 3011 30 | Physical Education | 0 | 30 | C | |||||
05 01 0048 02 | Statistics and design of experiment | 2 | 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 370 | |||||||||
05 06 0048 02 | Food additives | 2 | 15 | 12 | 3 | C | |||
05 06 0046 02 | Food analysis | 4 | 15 | 30 | E | ||||
05 07 0118 02 | Food biotechnology | 1 | 15 | C | |||||
05 06 0049 02 | Food law | 1 | 15 | C | |||||
05 06 0047 02 | Food toxicology | 2 | 15 | 15 | C | ||||
22 91 0600 30 | Foreign Language Module 3 | 2 | 30 | C | |||||
05 14 0201 02 | General food technology | 4 | 15 | 30 | E | ||||
05 14 0202 02 | Hygiene in food production | 2 | 15 | 15 | C | ||||
05 03 0143 02 | Instrumental analysis | 2 | 15 | 15 | C | ||||
23 92 3011 40 | Physical Education | 0 | 30 | C | |||||
05 13 0065 02 | Thermodynamics and energy management | 2 | 15 | 15 | C | ||||
05 08 0118 02 | Waste water management | 3 | 15 | 25 | C | ||||
set 2 of elective courses | Optional Subjects s.4.1 | 3 | |||||||
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 0185 02 | Good laboratory practice rules | 1 | 15 | C | |||||
05 15 0186 02 | Antioxidants in foods | 1 | 10 | 5 | C | ||||
05 15 0187 02 | Food allergy and intolerance | 1 | 5 | 10 | C | ||||
05 15 0188 02 | New nutritional trends | 1 | 15 | C | |||||
05 15 0189 02 | Human microbiota and its functions | 1 | 10 | 5 | C | ||||
05 15 0190 02 | Natural food stabilizers | 1 | 15 | C | |||||
05 15 0191 02 | Superfruits | 1 | 15 | C | |||||
05 15 0192 02 | Natural health promoting substances in food | 1 | 15 | C | |||||
05 15 0193 02 | Biofilms in the food industry | 1 | 15 | C | |||||
05 15 0194 02 | Ecology and environmental protection | 1 | 10 | 5 | 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 0195 02 | Selected issues concerning human nutrition | 2 | 15 | C | |||||
05 15 0196 02 | Metals in food | 2 | 15 | C | |||||
05 15 0197 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 345 | |||||||||
05 14 0204 02 | Carbohydrate technology | 3 | 15 | 30 | E | ||||
05 14 0206 02 | Dairy technology | 2 | 15 | 15 | C | ||||
05 06 0050 02 | Evaluation of foodstuffs quality | 2 | 15 | 25 | C | ||||
05 14 0208 02 | Food service technologies | 3 | 15 | 15 | C | ||||
22 91 0600 40 | Foreign Language Module 4E | 3 | 30 | E | |||||
05 14 0203 02 | Meat processing technology | 2 | 15 | 15 | C | ||||
05 14 0210 02 | Storage and transport of food | 4 | 20 | 15 | 15 | E | |||
05 14 0207 02 | Technology of edible fats | 2 | 10 | 20 | C | ||||
05 14 0209 02 | Technology of fermented products | 2 | 15 | 15 | C | ||||
05 14 0205 02 | Technology of fruit and vegetable processing | 2 | 15 | 15 | C | ||||
set 2 of elective courses | Optional Subjects s.5.1 | 4 | |||||||
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 0198 02 | Natural antinutritional and toxic substances | 1 | 15 | C | |||||
05 15 0199 02 | Management of by-products of the food industry | 1 | 15 | C | |||||
05 15 0200 02 | Thermal preservation of food | 1 | 15 | C | |||||
05 15 0201 02 | Wines and beers on the world | 1 | 5 | 10 | C | ||||
05 15 0202 02 | Microbiology in food and cosmetics design | 1 | 5 | 10 | C | ||||
05 15 0203 02 | Designing a new generation of food | 1 | 15 | C | |||||
05 15 0204 02 | Fermented foods of different nations of the world | 1 | 15 | C | |||||
05 15 0205 02 | Diabet's and lower calorie value food | 1 | 10 | 5 | C | ||||
05 15 0206 02 | Quality requirement for food raw materials and products | 1 | 15 | C | |||||
05 15 0207 02 | Packaging in food industry | 1 | 10 | 5 | C | ||||
05 15 0208 02 | Practical application of spectroscopic measurements in the food analysis | 1 | 10 | 5 | C | ||||
05 15 0209 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 0051 02 | Nutritional prophylaxis | 1 | 15 | C | |||||
05 06 0052 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 366 | |||||||||
05 05 0141 02 | Food quality and safety management | 1 | 20 | C | |||||
05 06 0055 02 | Industrial placement | 4 | C | ||||||
05 06 0054 02 | Sensory analysis in food | 2 | 15 | 20 | C | ||||
05 22 0066 02 | Specialist analysis in food technology | 1 | 15 | E | |||||
05 22 0068 02 | Specialization laboratory | 6 | 75 | C | |||||
05 22 0067 02 | Specialized calculations | 1 | 15 | C | |||||
05 22 0065 02 | Specialized technologies and equipment in food production | 3 | 30 | E | |||||
05 22 0074 02 | Summative module | 10 | 150 | C | |||||
05 14 0211 02 | Technological design | 1 | 15 | C | |||||
05 06 0053 02 | Technology transfer and commercialization of research results | 1 | 10 | 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 130 | |||||||||
05 22 0070 02 | Diploma seminar | 6 | 60 | E | |||||
05 22 0071 02 | Diploma thesis | 15 | 10 | C | |||||
05 22 0069 02 | Graduation laboratory | 3 | 60 | C | |||||
set 2 of elective courses | Optional Subjects s.7 | 6 |
set 2 of elective courses - Optional Subjects s.7
Course unit code | Course unit title | ECTS | L | T | Lab | P | S | O | Exam |
---|---|---|---|---|---|---|---|---|---|
05 06 0057 02 | Engineering calculations | 2 | 30 | C | |||||
05 06 0058 02 | Food technologies | 2 | 30 | C | |||||
05 06 0059 02 | Food analysis | 2 | 30 | C | |||||
05 06 0060 02 | Socio-economic aspects of an engineer's work | 2 | 30 | C |