The study develops students' theoretical knowledge in the field of chemical, microbiological and sensory analysis of food products of animal and vegetable origin. It contains subjects related to production technology of food products of animal and vegetable origin, as well as to the production of alcoholic and non-alcoholic beverages. Special attention is paid not only to technological processes, but also to chemical and microbiological processes that occur during the production. Students are also introduced to legislative aspects of food production, product implementation as well as to marketing and management tools.
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A study programme is aimed to promote the acquisition of theoretical knowledge, research and development and to lead students to apply this knowledge and develop their creative facilities
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You have not received course credit prior to examination
ne of the conditions for admission to study in a Master's programme is the due completion of study a Bachelor's programme. The rules for admissions and the conditions for admission to study are laid down in the relevant regulation issued by the Faculty of technology in compliance with the Higher Education Act.
