6. Nutrition and food technology subjects
Analysis of bioactive components in cereal grain
Analysis of bioactive components in cereal grain
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
Process engineering
New trends in food processing and preservation technology
New trends in food processing and preservation technology
General food technology
Plant_proteins
Raw materials and technologies in fruit and vegetables processing Elective
Raw materials and technologies in fruit and vegetables processing Elective
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
Seminar thesis - bachelor programme
New Trends in Carbohydrate technology
Seminar thesis - bachelor programme for Dietetics
Seminar thesis - bachelor programme for Dietetics
Cereal and flour based products
Cereal processing
Instrumental Analysis
Analysis and evaluation of food quality
Chilling, freezing and food storage
Contemporary technologies in fruit and vegetable processing Elective
Contemporary technologies in fruit and vegetable processing Elective
Food biotechnology
Food Chemistry
Food safety and quality management
Modern meat and dairy science and technology
Modern technologies of animal products processing
Modern technologies of animal products processing
Molecular gastronomy
Technological design
Technological usefulness of plant raw materials in food production- bachelor programme
Technological usefulness of plant raw materials in food production- bachelor programme
Redaktor strony: mgr Dominika Dankiewicz