The Food Science and Technology study program is organized under the EU Directives 2005/36. The offered study programs are organized in modules and weighted by credits, according to the European Credit Transfer and System (ECTS). In accordance with the criteria set by the Rectorate.
| Study Curriculum: MSc. Food Science and Technology | |||||
| SEMESTER 1: 30 ECTS | |||||
| Hours/ Week | |||||
| Nr | O/E | Course | L | E | ECTS |
| 1 | O | Applied Microbiology in Food Industry | 2 | 2 | 6 |
| 2 | O | Advanced in Food Biochemistry | 2 | 2 | 6 |
| 3 | O | Advanced Nutrition | 2 | 2 | 6 |
| 4 | O | General Quality Management in the Food Industry | 2 | 2 | 5 |
| 5 | O | Scientific Research Methodology with Applied Statistics | 2 | 1 | 5 |
| 6 | E | Food Mycology | 2 | 1 | 2 |
| 7 | E | Food Fermentation and Advanced Technologies | 2 | 1 | 2 |
| 8 | E | Food Fats and Oils | 2 | 1 | 2 |
| 9 | E | Molecular Biology | 2 | 1 | 2 |
| 10 | E | Professional English Language | 2 | 0 | 2 |
| The student must choose one elective courses | |||||
| SEMESTER 2 : 30 ECTS | |||||
| 11 | O | Spectroscopic and Chromatographic Methods in Food Analysis | 2 | 2 | 6 |
| 12 | O | Food Processing and Preservation | 2 | 2 | 5 |
| 13 | O | Hygiene and Sanitation in the Food Industry | 2 | 1 | 5 |
| 14 | O | Advanced in Food Biotechnology | 2 | 2 | 6 |
| 15 | O | Food Toxicology | 2 | 2 | 6 |
| 16 | E | Marketing in the Food Industry | 2 | 1 | 2 |
| 17 | E | Application of Biosensors in Food Analysis | 2 | 1 | 2 |
| 18 | E | Food Fortification and Biofortification | 2 | 1 | 2 |
| The student must choose one elective courses | |||||
| SECOND YEAR (PROFILES): 60 ECTS | |||||
| A | NUTRITION | ||||
| B | FOOD TECHNOLOGY | ||||
| C | FOOD SAFETY AND QUALITY MANAGEMENT | ||||
| A | NUTRITION | ||||
| SEMESTER 3: 30 ECTS | |||||
| 19 | O | Applied Dietotherapy | 2 | 2 | 6 |
| 20 | O | Food Additives and Supplements | 2 | 1 | 5 |
| 21 | O | Nutrition in sports | 2 | 1 | 5 |
| 22 | O | Physiology of Nutrition | 2 | 2 | 6 |
| 23 | O | Clinical Aspects of Nutrition | 2 | 2 | 6 |
| 24 | E | Genetics and Nutrition | 2 | 1 | 2 |
| 25 | E | Psychology of Nutrition | 2 | 1 | 2 |
| 26 | E | National and European Union (EU) Food Legislation | 2 | 1 | 2 |
| 27 | E | Nutrition Through the Life Stages | 2 | 1 | 2 |
| 28 | E | Probiotics and Starter Cultures | 2 | 1 | 2 |
| The student must choose one elective courses | |||||
| SEMESTER 4: 30 ECTS | |||||
| O | Master Thesis | 30 | |||
| B | FOOD TECHNOLOGY | ||||
| SEMESTER 3: 30 ECTS | |||||
| 29 | O | Engineering Processes in Food Technology | 2 | 2 | 5 |
| 30 | O | Food Packaging and Storage | 2 | 1 | 5 |
| 31 | O | Waste and By-products Management in the Food Industry | 2 | 1 | 5 |
| 32 | O | National and European Union (EU) Food Legislation | 2 | 1 | 5 |
| 33 | E | The Science of Bread and Confectionery | 2 | 2 | 5 |
| 34 | E | Dairy Science and Technology | 2 | 2 | 5 |
| 35 | E | Science and Technology of alcoholic and non-alcoholic beverages | 2 | 2 | 5 |
| 36 | E | Science and Technology of Meat, Poultry and Fish | 2 | 2 | 5 |
| The student must choose two elective courses | |||||
| SEMESTER 4: 30 ECTS | |||||
| O | Master Thesis | 30 | |||
| C | FOOD SAFETY AND QUALITY MANAGEMENT | ||||
| SEMESTER 3: 30 ECTS | |||||
| 37 | O | Waste and By-products Management in the Food Industry | 2 | 1 | 5 |
| 38 | O | Integrated Quality Management Systems | 2 | 2 | 5 |
| 39 | O | Certifications and Audits in the Food Industry | 2 | 2 | 5 |
| 40 | National and European Union (EU) Food Legislation | 2 | 1 | 5 | |
| 41 | O | Food Safety and Quality Control | 2 | 1 | 5 |
| 42 | E | Food Packaging and Storage | 2 | 1 | 5 |
| 43 | E | Food Hazards and Their Monitoring | 2 | 1 | 5 |
| 44 | E | Food Safety and International Market | 2 | 1 | 5 |
| The student must choose one elective courses | |||||
| SEMESTER 4: 30 ECTS | |||||
| O | Master Thesis | – | – | 30 | |