Innovation and Authenticity in Food Processing

8 CP

Fermentations as Tools for Making Traditional and Innovative Foods and Beverages

8 CP

Environmental Chemistry Towards Food Processing

6 CP

Food Value Chain Management

8 CP

Reaction Kinetics in Food Processing

6 CP

Food Chemistry

Starter and Functional Microbes for Innovation, Authenticity and Healthy Status

6 CP

The Natural Microbial Starters for Innovation and Authenticity

6 CP

The Food – Human Axis for Driving the Gut Microbiome

1 CP

Informatics for Big Data

6 CP

Food Processing Equipment

6 CP

Genetics Applied to Foods

6 CP

Sensors and Biosensors for Food Processing

8 CP

Free Choice Courses*

33 CP

Thesis

6 CP

Food Structure Control and Management

6 CP

Quality System Development and Management and Shelf Life Assessment of Food

6 CP

Sample Preparation Techniques and Analysis of Contaminants

8 CP

Free Choice Courses*

33 CP

Thesis

6 CP

Human Nutrition

6 CP

Applied Human Nutrition

6 CP

Industrial Microbiology for Food Quality Improvement

8 CP

Free Choice Courses*

33 CP

Thesis

5 CP

Chemistry of Food Proteins

5 CP

Cheese and Fermented Dairy Foods

5 CP

Meat Science and Technology

11 CP

Free Choice Courses*

33 CP

Thesis

5 CP

Introduction to Packaging Technology

5 CP

Packaging Technology – Mechanical Processes

5 CP

Beverage Process Engineering

11 CP

Free Choice Courses*

33 CP

Thesis