Mandatory courses: Fundamentals of food technology, Basics of programming, Physical chemistry, Foreign language, Modern technologies of animal products processing, Modern technologies of carbohydrate processing, Modern technologies of plant processing, Culture, art and tradition of the region, Statistics and experiment design, Nutrigenomics, Food engineering, Process control, Food Law, Fundamentals of entrepreneurship, Communication in management, Computational methods in food engineering.
Optional courses: Nutrition and health, Basics of human nutrition, Methods of sensory and physicochemical food analysis, General food analysis, Applied enzymology, Basics of industrial enzymology, Fermentation technology, Industrial microbiology, Food nanotechnology, New materials and biomaterials in the packaging sector, Bioreactor engineering, Process dynamics, Food production technology and hygiene - modern methods and trends in gastronomy, Functional and regional cuisine
Overall conditions:
Staff: All the teachers involved in the program are researchers and teachers making up a highly qualified staff of the University of Agriculture, each holding at least a PhD degree and fluent in English. Some classes and lectures may be taught by foreign teachers, currently employed as visiting professors to make the program more attractive and diversified.
