Education

1. Basics of analysis and assessment of food quality

2. Transformations and functions of food ingredients

1. Food analysis

2. Food chemistry

3. Biochemistry of food ingredients

4. Modern analytical methods in the food industry laboratory

5. Processing of plant raw materials

1. Directions of development of food processing and analytics

1. Advanced food analysis

2. Antioxidants in food

3. Quality and safety in food production

4. Comprehension in food processing and human nutrition

5. Selected topics in food technology and human nutrition

6. Enzymes in food

1. Analysis and assessment of food quality

2. Food chemistry

3. General and food biochemistry

1. Immunology

1. Interdisciplinary seminar

2. Literature seminar

3. Methodological seminar and optional classes (with guests visiting the Faculty)

4. Results seminar

5. Monographic lectures in the field of food analytics

6. Immunology workshops