Nutrition (2 Years)
| I Year | |||
| Code |
Course title
|
Status* | ECTS credits |
| First semester | |||
| NUT_II_ZA 01 | Selected Chapters of Functional Human Anatomy | C | 8 |
| NUT_II_ZA 02 | Nutritive Physiology | C | 8 |
| NUT_II_ZA 03 | Methodology of Scientific Research Work and Biostatistics | C | 8 |
| NUT_II_IZ 01 | Modelling and optimisation in nutrition | E | 6 |
| NUT_II_IZ 02 | Bioactive compounds in food | E | 6 |
| Students choose 1 course from the offered electives | |||
| Total number of ECTS credits | 30 | ||
| Second semester | |||
| NUT_II_ZA 04 | Methods of nutritional assessment | C | 8 |
| NUT_II_ZA 05 | Selected topics of food technology and novel food | C | 8 |
| NUT_II_ZA 06 | Food processing and impact on nutritional quality of food | C | 8 |
| NUT_II_IZ 03 | Entrepreneurship, management and marketing | E | 6 |
| NUT_II_IZ 04 | Food microbiology | E | 6 |
| NUT_II_IZ 05 | Sensory analysis of food | E | 6 |
| NUT_II_IZ 06 | Functional food | E | 6 |
| Students choose 1 course from the offered electives | |||
| Total number of ECTS credits | 30 | ||
* C – compulsory course; E – elective course
| II Year | |||
| Code |
Course title
|
Status | ECTS credits |
| Third semester | |||
| NUT_II_ZA 07 | Diet therapy in malnutrition, obesity and comorbidities | C | 9 |
| NUT_II_ZA 08 | Nutritional aspects of food ingredients | C | 9 |
| NUT_II_IZ 07 | Food contaminants | E | 6 |
| NUT_II_IZ 08 | Food safety and quality (advanced level) | E | 6 |
| NUT_II_IZ 09 | Food contact materials | E | 6 |
| NUT_II_IZ 10 | Diet Prevention and Diet Therapy | E | 6 |
| Students choose 2 courses from the offered electives | |||
| Total number of ECTS credits | 30 | ||
| Fourth semester | |||
| Master thesis | C | 30 | |
| Total number of ECTS credits | 30 | ||
| Total number of ECTS credits for the study programme | 120 |