Specialization: Expertise on food processing
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| Disciplines | Credits | ||
|---|---|---|---|
| Ist sem. | IInd sem. | ||
| I. COMPULSORY COURSES | |||
| Traceability of food products | 7 | - | |
| Properties and characteristics of food products | 9 | - | |
| Food expertise techniques, equipment and instruments | 7 | - | |
| Food quality and safety | - | 8 | |
| Expertise on food raw materials | - | 7 | |
| Applied biostatistics | - | 3 | |
| Academic ethics and integrity | - | 2 | |
| Practicum | - | 4 | |
| II. OPTIONAL COURSES | |||
| Modern methods of animal origin food preservation | 5 | - | |
| Modern methods of plant origin food preservation | |||
| Legislation in food industry | - | 4 | |
| Protection of industrial property | |||
| Foreign language to choose between: English and French |
2 | 2 | |
| Disciplines | Credits | ||
|---|---|---|---|
| Ist sem. | IInd sem. | ||
| I. COMPULSORY COURSES | |||
| Expertise of products derived from vegetable matters | 8 | - | |
| European strategies and policies in food industry | 8 | - | |
| Expertise to products derived from animals | 8 | - | |
| Consumer behaviour and protection | 6 | - | |
| Practicum | - | 27 | |
| Dissertation research practicum | - | 3 | |
