1,5 / 2 years
Students pursuing a second-cycle degree in this field of study advance their knowledge of chemistry, biochemistry, microbiology, the impact of food production conditions on its qualities, industrial food production from raw materials of animal and plant origin. They know toxic substances present in food and their influence on the human body.
Students have systematized knowledge of biotechnological methods of food production and are aware of the developmental trends and latest solutions in food production and analysis. Students have basic knowledge of quality management systems, including documentation required by the ISO 9001 standard. They advance their knowledge of human nutrition and dietetics, food law, and topics in public communication. They know techniques of food preservation and are familiar with public attitudes to food production.
Graduates with a second-cycle degree are prepared to work as highly-qualified human resources for food and related industries, food services providers, and research centers engaged in food and nutrition studies, design firms, laboratories performing food analysis and quality control of raw materials and food products, and also companies dealing with storage and transport and trade of food and auxiliaries used in its production. Graduates may continue their education in a third-cycle degree at this Faculty or at other Faculties.
Graduates with the second-cycle degree in food technology and human nutrition have interdisciplinary education combining knowledge of mathematics, physics and chemistry with technical, technological, nutrition and economic knowledge. They know and can apply principles of running technological and biotechnological processes in food production, including from genetically modified raw materials, and have knowledge of safe human nutrition. They know methods of food preservation and storage well. They can use modern methods of analysis and quality control of raw materials and food products and they are able to develop new ones. They have the skills to implement and control food production. They can design new technologies and modernize technologies currently in use in various food industry branches taking into account economic aspects of processes.
They use information technology techniques to control technological processes and manage quality. They are well-prepared to design and conduct research in the area of food sciences and can adapt to the requirements of a current job market.
Second-cycle full-time degree programmes starting in the winter semester take 4 semesters (2 years) whereas second-cycle full-time degree programmes starting in the summer semester take 3 semesters (1.5 years).