Nutrition (1 Year)
| Code |
Course title
|
Status* | ECTS credits |
| First semester | |||
| NUT-IIE-ZA01 | Methodology of Scientific Research Work and Biostatistics | C | 8 |
| NUT-IIE-ZA02 | Diet therapy in malnutrition, obesity and comorbidities | C | 8 |
| NUT-IIE-ZA03 | Food contaminants | C | 8 |
| NUT-IIE-IZ01 | Modelling and optimisation in nutrition | E | 6 |
| NUT-IIE-IZ02 | Food contact materials | E | 6 |
| NUT-IIE-IZ03 | Food safety and quality (advanced level) | E | 6 |
| NUT-IIE-IZ04 | Diet Prevention and Diet Therapy | E | 6 |
| NUT-IIE-IZ05 | Nutritional aspects of food ingredients | E | 6 |
| Students choose 1 course from the offered electives | |||
| Total number of ECTS credits | 30 | ||
| Second semester | |||
| NUT_IIE_ZA04 | Food processing and impact on nutritional quality of food | C | 9 |
| NUT_IIE_IZ06 | Functional food | E | 6 |
| NUT_IIE_IZ07 | Sensory analysis of food | E | 6 |
| NUT_IIE_IZ08 | Entrepreneurship, management and marketing | E | 6 |
| Master thesis | C | 15 | |
| Students choose 1 course from the offered electives | |||
| Total number of ECTS credits | 30 | ||
* C – compulsory course; E – elective course
| Total number of ECTS credits for the study programme | 60 |