Duration: 1,5 years (3 semesters)
Professional title: Master
Study Profile: general academic
Start Month: February
Semestral Fee: 1500 EUR- internationals; EU/ EEA citizens exempt from semestral fees
Food technology and human nutrition second cycle study programme (Master level) is designed to provide solid education in the field of product quality assessment, processing, preservation and storage of raw materials of plant and animal origin. The course covers the basics of microbiology and food biotechnology, administration and management and human nutrition of different age and social groups. The student will gain the knowledge of modern techniques and technologies used in the food and human nutrition industry and also he will do research work in these fields. Furthermore, the course will give insight in the principles of planning and carrying out the experimental work, as well as calculating and presenting of the research results.
What will you study?
1st semester Contemporary trends in plant products technology, applied informatics, applied statistics, equipment and engineering processes, food policy, forms of intellectual and industrial property, elective subjects: chemistry of natural compounds, food antioxidants, business organisation and management, managements of European projects, biological pathogenic agents, rapid methods in microbiological analysis of food. 2nd and 3rd semester Contemporary trends in animal products technology, technology of oils, nutrition and dietetic, enzymology, food biotechnology – new trends, elective subjects: juice and wine technology, selected aspects of brewing technology.
In what form will classes be conducted?
Classes are conducted in the form of lectures, laboratory, seminars and field classes.
How will you be assessed?
Semester credits based on obtained course credits form grades of mid-term and end-term tests and exams held in oral or written form. In the case of some subjects tests and exams can have practical and theoretical parts. The final grade comprises of exam and practical classes grades. Student’s knowledge, practical skills, ability of completing particular tasks, team work and work management are assessed in the course process.
How many ECTS points do you get?
Standard of education in Food Technology and Human Nutrition provides no less than 90 ECTS credits for 3 semester course of study.
What qualifications and powers will you get during studies?
The main aim of education is to prepare graduates to continue their education and to work in the food industry and institutions dealing with food control, logistics, marketing, and also in human nutrition. Studying a second degree in food technology and human nutrition responds to the needs of the labour market in terms of highly qualified professionals in food technology and human nutrition, and fits in the needs of society and innovative economy. The programme is an educational offer based on fundamental and applied research conducted at leading Polish and international academic and research centers. Graduates have also the ability to act in the areas of utilization, transformation and protection of natural resources and the environment in order to ensure a high quality of human life.
Where will you be able to work after graduation?
Graduates can pursue a range of careers in manufacturing, research and retail. The qualifications obtained might be used in associated health, legislation, engineering and agricultural organizations. Job options include following positions: food technologists, product development scientist, quality manager, laboratory technician, production/ packaging manager and more. There is a possibility to continue the educational process and academic research on PhD programmes.
For admission to general academic postgraduate study of Food Technology and Human Nutrition, applicants must have earned a Bachelor’s degree with engineering competence necessary to continue their education at postgraduate course in their field of study. In particular, the candidates should possess competences in the following areas:
- knowledge in chemistry, biochemistry, microbiology, mathematics and physics relevant to food science;
- knowledge and skills in evaluation of raw materials and plan and animal food products;
- knowledge and skills in application of various food technology operations, equipment and devices;
- knowledge and skills in food manufacturing, preservation and storage processes;
- knowledge and skills in the field of sensory, physical-chemical, microbiological and toxicological food analysis;
- knowledge of the principles of rational nutrition for different population groups and the ability to develop appropriate dietary plans for the healthy and the sick;
- skills in reporting, presentation and documentation of research results and presentation and documentation of project assignment results.
Candidates need to proof their English proficiency on at least C1 level (of the Common European Framework of Reference for Languages - CEFR). Language test requirements are the following:
- University of Cambridge Exams: CAE, CPE with minimum of 180 points,
- TOEFL (Internet based) with minimum of 92 points,
- IELTS Academic Test with minimum of 7 points.
Exceptions from English tests: Applicants who have obtained a Bachelor's degree from the home country with English as the Language of instruction are exempt from the test.
Admission process Intake period: October- January
Admission fee: 19 EUR (for all candidates)
Required documents and application info : http://www.rekrutacja.upwr.edu.pl/studies/72122/how_to_apply.html
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Last updated November 14, 2017