FOOD TECHNOLOGY AND HUMAN NUTRITION


Food technology and human nutrition

Structure of studies – second cycle studies at the field of  food technology and human nutrition cover  3 semesters. Three majors are offered:

  1. Plant production technology and human nutrition,
  2. Livestock handling safety,
  3. Modern subjects in the field of food technology and human nutrition.

Courses in the major field of study  are offered at different faculties, respectively: Faculty of Agriculture and Biotechnology (1), Faculty of Animal Breeding and Biology, (2) and at the Faculty of Chemical Technology and Engineering of the UTP (3). Totally the courses cover approximately 933 including 440 hours  dedicated to  classes in the major field of study.

Qualifications to be acquired – You will acquire theoretical knowledge of general technological issues, specific food technologies and qualifications to manage a food production company. As compulsory subjects are taught in English You can broaden specialist vocabulary useful both for studying literature and engage in a conversation. You will be able to manufacture new food products, in consistence with current trends, You will get familiar with customer demands. You will know how to carry out experimental tests on your own, analyze and interpret tests results; You will be aware of the responsibility for the quality of produced food and its influence on the customer’s health.

Your potential job – graduates will be qualified to apply for jobs in all branches of  food industry, management and supervision units of production companies as well as in units involved in foodstuff marketing including mass catering facilities and institutions supervising food facilities in terms of healthy and nutritious food.

Your skills and competences in the field of basic curricula including:

  • sociology of food and nutrition,
  • economics of food consumption,
  • physical education.


Your skills and competences
 in  the major field of  study including:

  • contemporary trends in human nutrition and nutritional education,
  • convenient food, easy to prepare and  food for special purposes,
  • contamination and foodstuffs falsification and modifiers of food products,
  • science of commodities of raw materials and products of animal and plant origin,
  • animal production technologies and histological technologies used in assessment of slaughter products,
  • specialist equipment and  devices.