| SUBJECT | ECTS | STATUS |
|---|---|---|
| Mathematics | 6 | OB |
| General chemistry | 5 | OB |
| Biology | 5 | OB |
| Physics | 5 | OB |
| Raw materials in food industry | 5 | OB |
| Sport I | 2 | OB |
| English Language I | 2 | SEL |
| French Language I | 2 | SEL |
| German Language I | 2 | SEL |
| SUBJECT | ECTS | STATUS |
|---|---|---|
| Organic Chemistry | 5 | OB |
| General Microbiology | 5 | OB |
| Human anatomy | 5 | OB |
| Introduction to the profession of nutrition | 3 | OB |
| Sport II | 2 | SEL |
| Informatics | 4 | SEL |
| Biostatistics | 4 | SEL |
| Colloidal chemistry | 4 | SEL |
| English Language II | 2 | SEL |
| French Language II | 2 | SEL |
| German Language II | 2 | SEL |
| SUBJECT | ECTS | STATUS |
|---|---|---|
| Biochemistry | 6 | OB |
| Food technologies of plant origin products | 6 | OB |
| Food technologies of animal origin products | 5 | OB |
| Nutrition Science I | 5 | OB |
| Psychology of nutrition | 3 | SEL |
| Human ecology | 3 | SEL |
| Food microbiology | 3 | SEL |
| SUBJECT | ECTS | STATUS |
|---|---|---|
| Human physiology | 6 | OB |
| Chemistry and biochemistry of food | 6 | OB |
| Nutrition science II | 6 | OB |
| Sociology of nutrition | 4 | SEL |
| Food analysis methods | 6 | SEL |
| Sensory analysis of food | 4 | SEL |
| Food preparation processes | 6 | SEL |
| SUBJECT | ECTS | STATUS |
|---|---|---|
| Basics of diet therapy | 6 | OB |
| Basic toxicology | 6 | OB |
| New achievements in nutrition science | 6 | OB |
| Marketing of food products | 6 | SEL |
| Immunology for nutritionists | 6 | SEL |
| Basics of gastronomy | 6 | SEL |
| Nutrition of the elders | 6 | SEL |
| Nutrition of sportsman | 6 | SEL |
| SUBJECT | ECTS | STATUS |
|---|---|---|
| Quality and safety of food | 4 | OB |
| Professional practice | 4 | OB |
| Graduation Thesis | 10 | OB |
| Diet therapy for diabetics | 5 | SEL |
| Shelf life of packages products | 5 | SEL |
| New food | 5 | SEL |
| Probiotics and starter cultures | 5 | SEL |
| Legal rules for food | 5 | SEL |