Courses

Teachers of the department developed and teach courses in different disciplines for students on Master or Bachelor Degree. In order to train highly skilled specialists, the department provides for the teaching of disciplines that are interrelated with special disciplines and are the basis for their better understanding and mastery.

Courses for Bachelor degree
Subject Area 181
Food Technology, Educational programBread, Pastry, Pasta and Food Concentrates Technologies
Course title
ECTS credits
Hours
Biotechnological Basics of Bread, Pasta, Confectionary and Food Concentrates Technology
6
180
Methodology of Scientific Research
2,5
75
Monitoring of industrial processes of pastry, confectionery products and food concentrates
3
90
Low-Temperature and Extrusion Technologies
4
120
Basics of cryogenic and drying technology
2,5
75
Designing of pastry, confectionery and food concentrates enterprises with CAD basics
5,5
165
Confectionary and Food Technology
7,5
225
Technology of Food Production
27
810
Technology of Food Concentrates
5,5
165
Technology of Bakery Products and Pasta
9
270
Technological Modeling of Pastry, Confectionery Products and Food Concentrates
5
150
Technological and Chemical Control over Bakery, Confectionery, Pasta Products and Food Concentrates
4,5
135
Practical training
Pre-Graduation Vocational Training
3
90
Technological Vocational Training
6
180
Academic  year papers
Designing of pastry, confectionery and food concentrates enterprises with CAD basics (Term Project)
1,5
45
Confectionary and Food Technology(Term Paper)
1
30
Technology of Food Concentrates(Term Paper)
1
30
Technology of Bakery Products and Pasta (Term Paper)
1
30
Certification
Graduation Project
9
270

 

Courses for Master degree
Subject Area 181 Food Technology
Educational programBread, Pastry, Pasta and Food Concentrates Technologies
Course title
ECTS credits
Hours
Innovative technologies of flour, confectionery and food concentrates
7,5
225
Quality and safety management of flour, confectionery and food concentrates
4
120
Methods of optimization of the processes of flour, confectionery and food concentrates production
4
120
Scientific research workshop
6
180
World technologies of flour and confectionery
6
180
Statistical problems in food technology
3
90
Modern technologies of flour, confectionery and food concentrates
6
180
Food Additives
5
150
Practical training
Pre-Graduation Training
3
90
Professional Training
6
180
Academic  year papers
Innovative technologies of flour, confectionery and food concentrates (Term Project)
1,5
45
Quality and safety management of flour, confectionery and food concentrates (Term Paper)
1
30
Certification
Master Thesis
21
630

 

Subject Area 181
Educational programTechnologies of Organic food products
Course title
ECTS credits
Hours
Innovative technologies of organic food products
7,5
225
Quality and safety management of organic food products
4
120
Methods of optimization of organic food production
4
120
Scientific research workshop
6
180
Legal framework of organic food production
4
120
Organic special purpose foods
6
180
Technologies of Organic food products
3.5
105
Food Additives
5
150
Practical training
Pre-Graduation Training
3
90
Professional Training
6
180
Academic  year papers
Technologies of organic food products (Term Project)
1,5
45
Quality management and safety of organic food products(Term Paper)
1
30
Certification
Master Thesis
21
630