CURRICULUM

st

Required courses in the 1 year of study

st

1 semester
No.
1
2

Required courses
Mathematics I
Inorganic and analytical chemistry, physico chemical analyses

nd

semester

Evaluation
type

Credits

Evaluation
type

Credits

Organic chemistry

Physical and colloides chemistry

Applied IT

Policies and global strategies for food security

Human food psychology

Physical education

Mathematics II

10

Physics

11

Food chemistry

12

Computer-aided graphics

13

Foreign language I (English/French - advanced)

14

Foreign language II (English/French - beginners)

Total

14

4E + 4V

30

13

4E + 3V

30

Total required hours/week

Required courses in the 2

nd

28

24

year of study
st

1 semester
Required courses

No.

Evaluation
type

nd

semester

Credits

Evaluation
type

Credits

Biochemistry

General microbiology

Unitary operations in food industry

Elements of mechanical engineering

Innocuity of food products

Principles and methods of food preservation

Foreign language I (English/French - advanced)

Physical education

Biochemistry

1st semester
Required courses

No.

2nd semester

Evaluation
type

Credits

Evaluation
type

Credits

10

Principles and methods of food preservation

11

Principles of human nutrition

12

Unitary operations in food industry

13

Elements of electrical engineering

14

Self management and communication

15

Foreign language I (English/French - advanced)

16

Practical training

4E + 5V

30

Total

12

10

4E + 4V

30

Total required hours/week

3 weeks 30 hours/week
11

26

26

th

Required courses in the 3 year of study

st

1 semester
Required courses

No.

Evaluation
type

nd

semester

Credits

Evaluation
type

Credits

Specific microbiology

Food quality control

3
4
5

General technology -Technology and quality

control in meat industry
General Technology - Technology and control in
bakery industry
General Technology - Technology and control in
dairy industry

Food biotechnology

Equipment in food industry

8
9
10

General Technology - Technology and control of

wine industry
General Technology - Technology and control
fermentation industry
General Technology - Technology and control in
canning industry

11

Special processing technologies of groats

12

Accounting

13

Practical training

14

Additives and ingredients in food industry

3 weeks 30 hours/week
-

1st semester
Required courses

No.

2nd semester

Evaluation
type

Credits

Evaluation
type

Credits

15

11

5E + 2V

30

14

11

4E + 5V

30

Food reology
15

Sensorial analysis
Consumer behavior
Special processing technologies

16

Minimal athermal and thermal processing of

foods
Total
Total required hours/week

27

26

th

Required courses in the 4 year of study

Semester I
Required courses

No.
1
2
3
4
5

Equipment in food industry

General Technology - Technology and control in
canning industry
General Technology - Technology and control in
sweets and backery industry
General Technology - Technology and control
the oil industry
General Technology - Technology and control in
sugar industry

Semester II

Evaluation
type

Credits

Evaluation
type

Credits

Novel food design

Marketing

Technological project

Hygiene of food companies

10

Equipment in food industry

11

Management

12

Economic calculation in the graduation projects

13
14
15

Practical training
Packaging and design in food industry
Packaging and labeling of food
Fraudes of food and identification methods

Drafting the graduation paper

2 weeks 30 hours/week

Semester I
No.

Required courses

Semester II

Evaluation
type

Credits

Evaluation
type

Credits

14

5E + 2V+ 1P

30

12

3E + 3V+ 3P

30

Control and expertise of foods

16
17

Ecology and environment protection

Biotechnology for waste recycling
Legislation and consumer protection
International legislation
Total
Total required hours/week

28

3
23