
ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+

ERASMUS+
6. Nutrition and food technology subjects
Analysis of bioactive components in cereal grain
Analysis of bioactive components in cereal grain
Cereal processing
Optional specialization course II: Analysis of bioactive components in cereal grain
Optional specialization course II: Analysis of bioactive components in cereal grain
Applied Industrial Enzymology
The basics of Industrial Enzymology
Food Toxicology
New trends in food processing and preservation technology
New trends in food processing and preservation technology
General food technology
Basics of Human Nutrition
Packing, storage and transport of food products
Packing, storage and transport of food products
Advanced in dietetics
Nutrigenomics
Nutrition and health
Selected Topics in Modern Nutrition
Food Product Development
Food Fermerntation
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Traditional and modern cereal and flour based products
Traditional and modern cereal and flour based products
Cereal processing
Facultative specialization course I_- Carbohydrate technology
Facultative specialization course I_- Carbohydrate technology
Facultative specialization course I - Carbohydrates base raw materials in food technology
Facultative specialization course I - Carbohydrates base raw materials in food technology
Redaktor strony: mgr Dominika Dankiewicz