Curriculum: Food Technology - A.Y. 2025/2026
1° year
| Course | credits | Programme |
|---|---|---|
| ADVANCED FOOD PRODUCT TECHNOLOGIES (AGR/15) | 11 | Download |
| BIOMETRICS (ING-INF/05) | 6 | Download |
| FOOD CHEMISTRY AND BIOCHEMISTRY (AGR/13) | 9 | Download |
| FOOD INDUSTRY PROCESS OPTIMIZATION AND MANAGEMENT (AGR/15) | 8 | Download |
| MICROBIAL SYSTEMS IN THE FOOD INDUSTRY (AGR/16) | 8 | Download |
| NUTRITIONAL ASPECTS IN FOOD INNOVATION (MED/49) | 6 | Download |
| SENSORY ANALYSIS AND CONSUMER SCIENCE (AGR/15) | 4 |
| Course | ADVANCED FOOD PRODUCT TECHNOLOGIES (AGR/15) |
|---|---|
| credits | 11 |
| Programme | Download |
| Course | BIOMETRICS (ING-INF/05) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | FOOD CHEMISTRY AND BIOCHEMISTRY (AGR/13) |
|---|---|
| credits | 9 |
| Programme | Download |
| Course | FOOD INDUSTRY PROCESS OPTIMIZATION AND MANAGEMENT (AGR/15) |
|---|---|
| credits | 8 |
| Programme | Download |
| Course | MICROBIAL SYSTEMS IN THE FOOD INDUSTRY (AGR/16) |
|---|---|
| credits | 8 |
| Programme | Download |
| Course | NUTRITIONAL ASPECTS IN FOOD INNOVATION (MED/49) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | SENSORY ANALYSIS AND CONSUMER SCIENCE (AGR/15) |
|---|---|
| credits | 4 |
| Programme |
| Course | credits | Programme |
|---|---|---|
| ELECTIVES | 6 | |
| SOFT SKILLS | 1 |
| Course | ELECTIVES |
|---|---|
| credits | 6 |
| Programme |
| Course | SOFT SKILLS |
|---|---|
| credits | 1 |
| Programme |
2° year
| Course | credits | Programme |
|---|---|---|
| ECONOMY AND QUALITY IN THE FOOD SYSTEM (AGR/01,AGR/15) | 9 | |
| FOOD PACKAGING AND SHELF-LIFE (AGR/15) | 6 | |
| USEFUL, HARMFUL AND MYCOTOXIGENIC MUSHROOMS FOOD PRODUCTION (AGR/12) | 5 | |
| WORKSHOP ON FOOD DESIGN (AGR/15) | 6 |
| Course | ECONOMY AND QUALITY IN THE FOOD SYSTEM (AGR/01,AGR/15) |
|---|---|
| credits | 9 |
| Programme |
| Course | FOOD PACKAGING AND SHELF-LIFE (AGR/15) |
|---|---|
| credits | 6 |
| Programme |
| Course | USEFUL, HARMFUL AND MYCOTOXIGENIC MUSHROOMS FOOD PRODUCTION (AGR/12) |
|---|---|
| credits | 5 |
| Programme |
| Course | WORKSHOP ON FOOD DESIGN (AGR/15) |
|---|---|
| credits | 6 |
| Programme |
| Course | credits | Programme |
|---|---|---|
| ELECTIVES | 6 | |
| ENGLISH LANGUAGE (ENGLISH FOR SCIENTISTS) | 3 | |
| FINAL DISSERTATION | 26 | |
|
All degree-seeking students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.
THEOLOGY - SEMINAR COURSE |
||
| Course | ELECTIVES |
|---|---|
| credits | 6 |
| Programme |
| Course | ENGLISH LANGUAGE (ENGLISH FOR SCIENTISTS) |
|---|---|
| credits | 3 |
| Programme | Download |
| Course | FINAL DISSERTATION |
|---|---|
| credits | 26 |
| Programme |
|
All degree-seeking students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.
THEOLOGY - SEMINAR COURSE |