Bachelor's degree programme: NUTRITION
Code |
Course title |
Status* |
ECTS credits |
First year |
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I semester (Autumn semester) |
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TTF-NUT101 |
Raw materials in the food industry |
C |
6 |
TTF-NUT102 |
General Chemistry |
C |
6 |
TTF-NUT105 |
Basics of computer operation |
C |
4 |
TTF-NUT106 |
English language 1 |
C |
4 |
TTF-NUT103 |
Biology |
E |
5 |
TTF-NUT104 |
Introduction to Food Technology and Biotechnology |
E |
5 |
TTF-NUT104А |
Introduction to Engineering |
E |
5 |
Students choose 2 courses from the offered electives |
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II semester (Spring semester) |
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TTF-NUT107 |
Introduction to the Profession of Nutritionist |
C |
5 |
TTF-NUT108 |
Organic Chemistry |
C |
6 |
TTF-NUT109 |
Mathematics |
C |
6 |
TTF-NUT113 |
Professional practice |
C |
1 |
TTF-NUT110 |
Internet and multimedia |
E |
6 |
TTF-NUT111 |
English language 2 |
E |
6 |
TTF-NUT112 |
Sociology and psychology of nutrition |
E |
6 |
Students choose 2 courses from the offered electives |
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Total number of ECTS credits |
60 |
Code |
Course title |
Status |
ECTS credits |
Second year |
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III semester (Autumn semester) |
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TTF-NUT201 |
Nutrition 1 |
C |
6 |
TTF-NUT202 |
Food microbiology |
C |
6 |
TTF-NUT203 |
Biochemistry 1 |
C |
6 |
TTF-NUT204 |
Selected Chapters of Human Anatomy |
C |
6 |
TTF-NUT205А |
Introduction in technology of cosmetically and pharmaceutical products |
E |
6 |
TTF-NUT206 |
Food and Culture |
E |
6 |
Students choose 1 course from the offered electives |
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IV semester (Spring semester) |
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TTF-NUT207 |
Introduction to Unit operations |
C |
6 |
TTF-NUT208 |
Nutrition 2 |
C |
6 |
TTF-NUT209 |
Biochemistry 2 |
C |
6 |
TTF-NUT210 |
Basics of Physiology |
C |
6 |
TTF-NUT213 |
Professional practice |
C |
1 |
TTF-NUT211 |
Spices and Medicinal Plants |
E |
5 |
TTF-NUT212 |
Technology of water and waste water |
E |
5 |
Students choose 1 course from the offered electives |
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Total number of ECTS credits |
60 |
Code |
Course title |
Status |
ECTS credits |
Third year |
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V semester (Autumn semester) |
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TTF-NUT302 |
Immunology for Nutritionists |
C |
6 |
TTF-NUT303 |
Novel food |
C |
6 |
TTF-NUT301 |
Instrumental and analytical methods in nutrition |
E |
6 |
TTF-NUT304 |
Obesity and undernutrition |
E |
6 |
TTF-NUT305 |
Modelling and optimisation in nutrition |
E |
6 |
TTF-NUT306 |
Nutrition for athletes, women and old persons |
E |
6 |
Students choose 3 courses from the offered electives |
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VI semester (Spring semester) |
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TTF-NUT307 |
Basics of Diet Therapy |
C |
6 |
TTF-NUT313 |
Technology of food from non-animal origin |
C |
6 |
TTF-NUT309 |
Food Analytical Chemistry |
C |
6 |
TTF-NUT310 |
Food Preparation Processes |
C |
5 |
TTF-NUT311 |
Professional practice |
C |
2 |
TTF-NUT308 |
Quality and food safety |
E |
5 |
TTF-NUT312 |
Probiotics and starter cultures |
E |
5 |
Students choose 1 course from the offered electives |
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Total number of ECTS credits |
60 |
Code |
Course title |
Status |
ECTS credits |
Fourth year |
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VII semester (Autumn semester) |
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TTF-NUT402 |
Legislation in the field of food |
E |
6 |
TTF-NUT403 |
Polutants in the food industry |
E |
6 |
TTF-NUT404 |
Biostatistics |
E |
6 |
Students choose 2 courses from the offered electives |
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TTF-NUT405 |
Entrepreneurship and small business |
E |
6 |
TTF-NUT406 |
Marketing of food products |
E |
6 |
TTF-NUT407 |
Professional ethics |
E |
6 |
TTF-NUT408 |
Business and professional communication |
E |
6 |
Students choose 3 courses from the offered electives |
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VIII semester (Spring semester) |
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TTF-NUT401 |
Technology of food from animal origin |
C |
6 |
TTF-NUT409 |
Sensory analysis of food |
E |
6 |
TTF-NUT410 |
Basics of Toxicology |
E |
6 |
TTF-NUT413 |
Food contact materials (basic) |
E |
6 |
TTF-NUT411 |
Professional practice |
C |
2 |
TTF-NUT412 |
Diploma work |
C |
16 |
Students choose 1 course from the offered electives |
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Total number of ECTS credits |
60 |
Total number of ECTS credits for the study programme |
240 |