| Course code | Course title | ECTS | Annotation | Comment |
| 22312 | Sensory Analysis of Food Products | 4 | In the study subject, students will describe the applications of sensory analysis, determine the brain’s ability to decode sensory impressions by conducting personalized sensory tests, investigate the properties of food products using sensory evaluation, describe the requirements for a sensory analysis laboratory, explain the methods of preparing samples for sensory analysis, analyze the procedures and methods for performing sensory analysis, and summarize the results obtained. | |
| 22321 | Packaging Materials and Technologies | 3 | During the course of study, students will be able to select food packaging according to the requirements set for them, considering the safety of the packaged product and the consumer. The curriculum of the study program will cover food packaging documentation, packaging classifications, materials used in packaging production, the physical and chemical properties of packaged products, and the impact of packaging on food products. Knowledge will be provided on different packaging methods, environmental requirements, and the latest packaging techniques. | |
| 27027 | Food Biochemistry | 3 | In this course, students will gain knowledge of the chemical composition of plant and animal food raw materials and manufactured products, the biochemical changes that occur during storage, the technological process, and handling of finished products. They will analyze the physicochemical processes and the influence of environmental factors on the processes during the technological process. | |
| 27011 | Technology for Food of Plant Origin | 10 | Students will study the organisation and management of pre-processing of plant raw materials and product manufacturing processes, develop new products, analyse the technological features of bread and bread products, confectionery, sweets, alcoholic and non-alcoholic beverages, and gain experience in the production of plant food products. | |
| 50741 | Meal Production Technology and Food Design | 6 | Students will gain knowledge of modern food production technologies, product characteristics, innovative presentation methods and food design principles. They will develop the practical skills needed to prepare high quality and creative dishes, applying technological innovation and aesthetic principles. | |
| 27012 | Food Quality and Safety Management | 3 | Students will analyse the requirements of international standards and legislation governing food safety and quality. They will review the procedures used for food safety and quality management in food businesses. In practical work, they will develop their skills in applying the requirements of international standards in food business practice. |
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