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Department of Biochemistry & Food Sciences (722)
Track BIOCHEMISTRY & FOOD SCIENCES (2210)For Year:
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
Study Program
1st Year
Compulsory studies
.
Course id
Course name
Points
Semester
Until year
Basic course
Teaching program
65130
HUMAN ANATOMY AND PHYSIOLOGY- PART I
3
2
0
722
71007
CALCULUS I
7
1
0
722
71013
INTRODUCTION TO STATISTICS AND EXPERIMENTAL DESIGN
6
2
0
722
71014
CALCULUS II FOR EXPERIMENTAL STUDIES
4
2
0
722
71031
PHYSICS (A) (EXTENDED)
6
1
0
722
71032
PHYSICS (B) (EXTENDED))
6
2
0
722
71044
PLANT BIOLOGY
2
2
0
722
71073
CHEMICAL PRINCIPLES - LAB
2
1
0
722
71074
CHEMICAL PRINCIPLES
7
1
0
722
71078
CELL BIOLOGY
3.5
1
0
722
71090
PRINCIPLES IN ORGANIC CHEMISTRY
6
9
0
722
71445
INT. TO FOOD SCIENCE - PRINCIPLES & PROCESSES
2
2
0
722
Total Compulsory Points: 54.5
2nd Year
Compulsory studies
.
Course id
Course name
Points
Semester
Until year
Basic course
Teaching program
65131
HUMAN ANATOMY AND PHYSIOLOGY- PART II
3
1
0
722
65214
HUMAN NUTRITION
4
2
0
722
65648
HUMAN NUTRITION - MICRONUTREINTS
4
2
0
722
71012
FUNDAMENTAL GENETICS
5
1
0
722
71024
PHYSICAL CHEMISTRY
4
1
0
722
71057
MICROBIOLOGY
4
2
0
722
71065
INTRODUCTION TO MOLECULAR BIOLOGY
4
1
0
722
71080
BIOCHEMISTRY
5
1
0
722
71081
BIOCHEMISTRY - LAB. COURSE
2
1
0
722
71086
Laboratory in Microbiology
0
2
0
722
71251
INTRO. TO HISTORY AND PHILOSOPHY OF SCIENCE
2
2
0
722
71428
FOOD ANALYSIS
2
1
0
722
71429
LAB. IN FOOD CHEMISTRY & IN FOOD ANALYSIS
3
2
0
722
71430
CHEMISTRY AND BIOCHEMISTRY OF FOOD
3
2
0
722
Total Compulsory Points: 45
Compulsory elective studies
.
Course id
Course name
Points
Semester
Teaching program
71250
PYTHON 1
3
3
722
71739
APPLIED DIFFERENTIAL EQUATIONS
2
2
722
71744
APPLIED MATHEMATICS TO SOIL AND WATER SCIENCES
3
1
722
71747
LINEAR ALGEBRA A
3
1
722
and
.
Course id
Course name
Points
Semester
Teaching program
65125
HUMAN ENDOCRINOLOGY
2
2
722
65324
NEUROENDOCRINOLOGY OF HUMAN NUTRITION
2
2
722
71034
MOLECULAR GENETICS
3
2
722
71069
FRUIT AND VEGETABLE STORAGE
2
2
722
71092
INTRODUCTION TO EVOLUTION
2.5
2
722
71123
FOOD LOSS AND WASTE
2
1
722
71220
Frontiers in Bacterial Synthetic Biology
2
2
722
71260
RESEARCH EXERCISE
8
9
722
71404
CULTIVATED AND PLANT-BASED MEAT
2
2
722
71431
ENOLOGY
2
2
722
71433
POLYMERS AND THEIR APPLICATION FOR THE FOOD INDUSTRY
2
1
722
71437
BIOINFORMATICS AND STRUCTURAL BIOCHEMISTRY
3
2
722
71439
FOOD INDUSTRIES
2
1
722
71459
QUALITY MANAGEMENT IN FOOD INDUSTRY
3
1
722
71472
FOOD LEGISLATION AND STANDARDIZATION
2
1
722
71476
MOLECULAR ASPECTS IN FOOD BIOTECHNOLOGY
2
2
722
71962
WORKSHOP - MILK TECHNOLOGY
1
1
722
73517
BAKING TECHNOLOGY
2
2
722
71423
PROBIOTIC AND SYMBIOTIC FOOD
(NOT TAUGHT THIS YEAR)
2
2
722
71438
INTRODUCTION TO PACKAGING SCIENCE
(NOT TAUGHT THIS YEAR)
2
2
722
71473
SUSTAINABILITY IN THE FOOD INDUSTRY
(NOT TAUGHT THIS YEAR)
2
1
722
71908
BIOFILMS IN THE FOOD INDUSTRY
(NOT TAUGHT THIS YEAR)
2
2
722
3rd Year
Compulsory studies
.
Course id
Course name
Points
Semester
Until year
Basic course
Teaching program
71019
ECONOMICS
2
3
0
722
71413
FOOD MICROBIOLOGY AND HYGIENE
3
2
0
722
71427
LAB. IN FOOD MICROBIOLOGY & HYGIENE
3
2
0
722
71434
UNIT OPERATION IN FOOD TECH. AND FOOD ENG. A
4
1
0
722
71435
UNIT OPERATION IN FOOD TECH. AND FOOD ENG. B
4
2
0
722
71436
PROSEMINAR (FOOD)
1
1
0
722
71443
MINI-SEMINAR IN FOOD SCIENCES
1
2
0
722
71450
LAB IN SENSORY EVALUATION
2.5
1
0
722
71451
METHODOLOGY OF SENSORY EVALUATION OF FOOD
1
1
0
722
71453
PHYSICAL PROPERTIES OF FOODS
4
1
0
722
71454
FOOD TECHNOLOGY
4
2
0
722
71478
Principles in toxicology and pharmacology
2
2
0
722
71479
NEW HORIZONS IN FOOD AND NUTRITION RESEARCH
2
1
0
722
Total Compulsory Points: 33.5
Compulsory elective studies
.
Course id
Course name
Points
Semester
Teaching program
71250
PYTHON 1
3
3
722
71739
APPLIED DIFFERENTIAL EQUATIONS
2
2
722
71744
APPLIED MATHEMATICS TO SOIL AND WATER SCIENCES
3
1
722
71747
LINEAR ALGEBRA A
3
1
722
and
.
Course id
Course name
Points
Semester
Teaching program
65125
HUMAN ENDOCRINOLOGY
2
2
722
65324
NEUROENDOCRINOLOGY OF HUMAN NUTRITION
2
2
722
65502
WINE KNOWLEDGE PROGRAM
2
1
722
65647
NUTRITION IN THE LIFE CYCLE
2
2
722
71034
MOLECULAR GENETICS
3
2
722
71069
FRUIT AND VEGETABLE STORAGE
2
2
722
71092
INTRODUCTION TO EVOLUTION
2.5
2
722
71123
FOOD LOSS AND WASTE
2
1
722
71220
Frontiers in Bacterial Synthetic Biology
2
2
722
71260
RESEARCH EXERCISE
8
9
722
71404
CULTIVATED AND PLANT-BASED MEAT
2
2
722
71431
ENOLOGY
2
2
722
71433
POLYMERS AND THEIR APPLICATION FOR THE FOOD INDUSTRY
2
1
722
71437
BIOINFORMATICS AND STRUCTURAL BIOCHEMISTRY
3
2
722
71439
FOOD INDUSTRIES
2
1
722
71447
CENTRAL TOPICS IN PROJECTS MANAGEMENT
2
1
722
71448
PROJECT MANAGEMENT IN THE INDUSTRY EXERCISE
4
2
722
71459
QUALITY MANAGEMENT IN FOOD INDUSTRY
3
1
722
71461
NEW PRODUCT DEVELOPMENT
4
2
722
71472
FOOD LEGISLATION AND STANDARDIZATION
2
1
722
71476
MOLECULAR ASPECTS IN FOOD BIOTECHNOLOGY
2
2
722
71962
WORKSHOP - MILK TECHNOLOGY
1
1
722
73517
BAKING TECHNOLOGY
2
2
722
73537
CHEMISTRY OF CARBOHYDRATES - WORKSHOP
2
2
722
71438
INTRODUCTION TO PACKAGING SCIENCE
(NOT TAUGHT THIS YEAR)
2
2
722
71440
MEAT PRODUCT TECHNOLOGY
(NOT TAUGHT THIS YEAR)
2
2
722
71473
SUSTAINABILITY IN THE FOOD INDUSTRY
(NOT TAUGHT THIS YEAR)
2
1
722
71908
BIOFILMS IN THE FOOD INDUSTRY
(NOT TAUGHT THIS YEAR)
2
2
722
Scope of studies in the track
Total Point in program Biochemistry & Food Sciences
( 722)
133
12
Cornerstone Program
4-8
0-1
years for the degree
3
Total percentage of tuition for the degree
300
Total for the degree (maximum)
150
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