1. Specialization technology I: 

a. Modern technologies of animal products processing: Quality and food safety management systems at the stage of the production of animal origin raw materials and their processing. Veterinary control of the primary and secondary raw materials. The importance of physiological and pathogenic microflora in shaping the quality of animal origin raw materials. Characterization of the raw materials of animal origin and their products. Methods of the treatment of animal origin raw materials and products. The treatment/utilization of production waste. 

b. Modern meat and dairy science and technology: Quality and food safety management systems at the stage of production of animal origin products (meat products, fish products, milk and dairy products). Technology of production of long-lasting, semi-durable and non-durable cured meats, fermented dairy products. Biological, chemical and physical hazards in the traditional and industrial production of meat and dairy products. Systems limiting the transmission of microflora in the area of meat prospecting and processing. Methods of the evaluation of meat, fish, eggs and dairy products. 

 

2. Applied infromatics: Preparation gnuR environment. Preparation of plots and fitting models to experimental data. Testing statistical hypothesis. Programing in gnuR – ANOVA, post hoc, PCA.

3. Applied Statistics: Creating and analyzing a range of distribution, creating a histogram determination of basic statistical measures. Calculation and analyzing of basic statistical estimators. Testing of parametric statistical hypothesis. Testing of nonparametric statistical hypothesis.

4. Cross-disciplinary cours: Food Law: Food Law and Regulations Food in USA, European Union and in selective countries. Codex Alimentarius. 

5. Methods in Research I, II, III: the physicochemical basis of chemical and instrumental research methods used in food technology and theoretical basis of sensory analysis focusing on cereal and carbohydrate and products.

6. Optional course III: 

a. Applied industrial enzymology: Enzymology: history, present and perspectives of biocatalysis and novel applications enzymatic starch conversion in distilleries. The chemistry of starch and basic steps of its enzymatic modifications. Economic and technological aspects of portable ethanol and bioethanol manufacturing. Distillers’ dried grains (DDG) and fermentation yield. Enzymatic starch conversion in the starch syrups manufacturing. Immobilized glucose isomerase of the first, second and third generation. Application of commercial enzymes In the fruit and vegetables processing. Enzymes in the feed, meat and dairy industries. Industrial applications of immobilized biocatalysts. 

b. The basics of industrial enzymology: Commercial enzyme preparations used in the industry. Enzymes from plants, animals, microorganizms. The basics of enzyme biosynthesis „in vitro”. Molecular basics of protein overproduction and secretion. Regulation of gene expression in an induced operon. Enzyme manufacturing by microbial fermentation. Secretion and purification of intra- and extracellular enzymes. Examples of hydrolases and oxidoreductases biosynthesis and manufacturing. Diffusion barriers for the enzyme and substrate. Determination of kinetic parameters for the immobilized biocatalyst. Processing with the aid of the STR and PBR-type bioreactors. Basic engineering calculations. The economics of enzyme production and utilization.

7. Specialization Seminar I, II: Learning the principles preparation of the master's thesis. Possibilities and methods searching of bibliographic data and their use during preparation the master's thesis. Planning methodological and research assumptions while performing experimental works. Multimedia presentations on food research, on diploma thesis and scientific discussion. Discussion of the structure of foreign-language scientific publications and Internet sources. Principles of using literature on the subject of research with the intellectual property rights of authors. Presentation of a selected topic in the field of specialization technology prepared on the basis of publications and in an English language. Critical evaluation of scientific information available on the Internet. Familiarizing with the construction of typical patents and standards. Sources of searching for patent and normative literature. Publication of a selected specialization topic in Internet resources.

8. Specialization Technology II: 

a. Modern Technologies in Fruit and Vegetable Processing: Quality requirements for raw materials for processing and trade. Systems of quality in the primary production of horticultural raw materials. Traditional and little known horticultural raw materials in food production. Traditional and novel foods from fruit and vegetables. Techniques and technologies in the production of low processed fruit and vegetables. Traditional and modern techniques and technologies in canned and highly processed fruits and vegetables 

b. New trends in baking technology: Chemical composition of cereal grain. Characterization of milling proces; kinds and types of flours. Dietary fiber as the source of bioactive substances. Methods of isolation and determination of molecular mass of cereal polysaccharides. Characterization of cereal proteins. Principles of dough preparation for cereal based products. Wheat, rye and sourdough bread baking and evaluation of its quality. Celiac disease and gluten-free cereal-based food production. Future prospects for technology of cereals and cereal-based products.

 

9. Specialization Technology III:

a. Modern aspects of food engineering: Multiphase systems in food technology. Mechanical properties of food. Influence of mechanical properties on food processing, storage and sensory evaluation. Basic concepts related to the kinetics of the processes of the food industry. The concept of limiting step process. Methods for determination of kinetic constants and time constants. Mass transfer in food technology. Immobilization of enzymes and cells in food technology. Mass balance of bioreactors. 

b. Fermentation technology: Biochemical basics of fermentation processes, EMP cycle, ethanol yield. Characteristics of raw materials and biosynthesis processes in baker's yeast as well as acetic, lactic and citric acid. Chemical composition and characteristics of beers, wines, distillates and spirits. Beers, wines technologies, agricultural distillates, spirits and vodkas technology. Rules and regulations regarding alcoholic beverages.

10. Optional course I:

a. Basics of nanotechnology: Nanotechnology definition, history, division, examples of nanoparticles' applications in ancient and medieval times. Methods for nanomaterials productions, inorganic nanoparticles. The use of organic nanoparticles in food technology. Carbon nanotubes and graphene. Functionalization. Physicochemical properties and applications. Methods for the synthesis of carbon nanostructures. Organic and mixed nanoparticles and their application in food technology. Benefits of using biopolymers in nanotechnology. Biocomposites containing nanoparticles and their application in biotechnology and food technology. Nanocapsules, methods of their preparation and application in food technology. The use of nanoparticles for the detection of toxic compounds and heavy metals.

b. Natural sweeteners: Preparation of glucose syrups by enzymatic hydrolysis of starch. Chromatographic analysis of carbohydrate profiles and 5-hydroxymethylfurfural in natural products (honey, maple syrup). Production and analysis of confectionary product containing different sweeteners.

11. Optional course II: 

a. Nutrition and health: Health - definition and determinants. Population health -  selected aspects. Basic dietary guidelines and their graphic presentation in various countries. The sources of nutritional information. Risk factors of selected chronic diseases. Consequences and preventive actions. The most common nutritional problems - chosen age groups. The causes, prevention.

b. Food product development: The development of a company by introducing new products. Circle benefits, price strategy, brand strategy, marketing research. Distribution, promotion, creation of new products. New packagind and processing technologies used in a food production. Benchmarking. Implementation of scientific results in new products. Choice of product, developing recipes, technology selection, the development of a consumer survey and sensory evaluation table of the product. Consumers' assessment of manufactured products. The practical product implementation in the laboratory.

12. New trends in food processing and  preservation technology: Pulsed light of high intensity. Microwave processing and HTST technologies. Membrane processing in food technology. Modified atmosphere packaging. Cryoconcentration and freeze drying. Extrusion – texturization of food products. Application of low and high pressure in food refrigeration. High pressure processing application for food preservation. Application of ultrasound in food technology. Pulsed electric field processing for food.

13. Design of Experiments and Data Analysis: Definition of research, the meaning of correct conclusions, definition of experiment. Formation of research thesis. Basic principles of experiments design (randomization, replication, blocking). Example of research design (single variable, multi variables, interactions). The role of statistics in data analysis.

14. Packing, storage and transport of food products: The basic concepts of novelties knowledge of the packaging, storage and transport of food. The basic and non-standard material of packaging and their role in the food industry. Active and intelligent packaging, biodegradation.

15. Nutrigenomics: Gene, genome, chromosome definition. Nutrition and human genetic information. Genomics, transcriptomics, proteomics, metabolomics. Methods used in nutrigenomics. Biomarkers used in genetic and nutritional research. Gene polymorphism and nutritional components. Carbohydrates, proteins, fats and gene expression. Micronutrients in the regulation of gene expression.

16. Global politics in human nutrition: The food problem as a global problem, areas of hunger and malnutrition and the prospects of feeding the world's population. The nutrition policy of the population for the countries of the European Union. I and II action plan for Europe. The role of FAO in the area of food and nutrition production on a global and regional scale. The role of the WHO in the area of shaping a pro-health lifestyle on a global and regional scale. Current global programs in prevention and treatment non-communicable diseases. Trace elements deficiency

17. Social sciences course: Business communication: The rules, forms and methods of managerial communication, the role of sender and receiver in the communication process, the significance of communication in the management processes in a company/an organisation, the nature, methods and forms of interpersonal communication (verbal and nonverbal), the role of leadership and styles of leading, the basis of negotiations, mediation and effective persuasion, the rules of public communication and communication with the client.

 

18. Diploma exam: The oral master's exam includes the presentation of the assumptions and results of the master's diploma thesis, as well as the answer to questions related to the work and the field of study. The questions are to verify the knowledge of the student and his ability to combine, analyze and interpret facts and use knowledge to solve problems typical for the studied field. In addition, during the exam, the ability to present and participate in the discussion, including presenting and defending your own position in the case, is checked.

19. Regional Culture: The history and culture of Poland and Europe. Making a tourism offer. Presentation of tourism offer based on the cultural heritage of Europe. Regional products and cuisine as the tourism offer. Presentation of tourism offer based on the cultural heritage of Poland. Making the quality regional product.

20. Diploma seminar and master's thesis: Discussion of the principles of presentation of research results. Discussing the structure and principles of writing master's theses. Principles of using the literature of the subject with retaining intellectual property rights. Rules for citing literature. Setting dates for seminar presentations. Presentation by students of the assumptions and results of their master's theses and resulting from them. Discussion, preparation of work for printing.

21. Optional specialization course 1Z: 

a. Mushroom processing: Mushrooms market in Poland and in the world, nutritional and health-promoting value of mushrooms, legal regulations related to the production and processing of mushrooms, methods of storage, pre-processing and processing of edible mushrooms. 

b. Analysis of bioactive compounds in cereal grain: Bioactive components in cereals. Cereals polysaccharides and their properties, methods of determination, practical application in food and non-food industry. Cereal proteins, methods of their isolation and examination of their structure and properties. Phenolic compounds as antioxidants having anti-cancer and anti-aging activity. The influence of ferulic acid on texture of cereal products. Substances affecting flavor of food products. 

22. Optional specialization course 2Z: 

a. Selected topics in modern food technology: New raw materials for food industry – the problem of earth overpopulation and global warming. Environmental aspects of food production – carbon footprint in different industry branches. Technologies for environmentally friendly and high-performance food production. Modern aspects of food packaging. Food supplementation and fortification. 

b. Selected topics in modern nutrition: A Global Perspective on Food and Nutrition. Food-based dietary guidelines. Energy Metabolism. Nutrition and Metabolism of Proteins and Amino Acids. Digestion and Metabolism of Carbohydrates. Nutrition and Metabolism of Lipids. Vitamins and trace elements. Nutrition Research Methodology.

23. Optional specialization course 3Z: 

a. Physical chemistry of main food components: Fundamentals of classical physical chemistry: concept of phase component, types of phase systems and the concept of thermodynamic equilibrium, properties of solutions, colligative phenomenon. Biopolymers: types, structure, properties, use in food industry. Importance of frictional properties in shaping properties of the finished food products - the difference between parameters such as density, viscosity, and texture.

b. Modern aspects of carbohydrate chemistry and technology: Fast and modern methods for sugar detection. Chemical properties of mono- and oligosaccharides. Hydrolysis of glycosidic bond, dehydratation of simple molecules. Carbohydrates as multifunctional compounds Enzymatic processing of sugars. Breaking down the structure or building the new ones.