Study Plan

Subjects
Microbiology
Cellular biology
Biochemistry
General Chemistry
Fundamentals of Applied Mathematics
Statistics
Human Physiology
Food Chemistry and Biochemistry
Bromatology
Theology I
Fundamental Ethics
Subjects
Chemical Analysis
Applied Physics
Chemical Engineering
Production of raw materials
Nutrition
Theology II
Hygiene
Basic Operations
Dietetics
Food and Culture
Toxicology
Applied Ethics and Bioethics
Subjects
Specific Intervention Methods in Physiotherapy III
Food Analysis
Food Biotechnology and Industrial Microbiology
Public Health
Collective Catering
Quality Management and Environment
Social Doctrine of the Church
Analysis and Utilisation of By-products
Food Technology I
Community Nutrition
Humanities
Economy
Food and Nutrition EU Regulations
Subjects
Sensorial Analysis of Food
Food Technology II
Development of New Foods
Food Safety Management
Practicum
Final Degree Project
Subjects
Oenology
Canning and Vegetable Juices
Meat Industries
Milk and Milk Products
Fats and Oils
Culinary Technology