Food Science - Technology and Nutrition

The studies are conducted in English. The studies start from winter semester, last for 6 semesters (3 years) and end with a bachelor degree.

The Food Science – Technology and Nutrition (FSTN) study program offers students modern teaching in the field of food technology and human nutrition based on the latest scientific achievements. We aim to provide students with the most up-to-date knowledge and skills in the field of modern technologies, food processing and human nutrition. The programme has a high number of contact hours including a significant proportion of practical laboratory activities with experiments conducted in groups or individually. The study programme also offers lectures, tutorials and project-based teaching as well. In addition to acquiring knowledge related to technological processes and human nutrition, graduates will be able to identify and manage chemical, biological and physical hazards during food production, processing, distribution and storage, affecting food safety and nutritional value.

Students aquire knowledge in food technology and nutritional sciences, with a particular emphasis on processing, preservation, storage, analysis, and evaluation of food quality, as well as the effects of production processes on the nutritional, dietary, and health aspects of food products. Further, they learn the fundamentals of production management. The educational concept in the field of study assumes that students have the opportunity to apply technological and nutritional knowledge and skills in organizing production processes, also including basics of economics within food industry enterprise and mass catering establishments. Graduates also gain an understanding of food market regulations, the essence of food marketing and consumer behavior, and acquire knowledge related to nutrition, dietetics and the impact of food on health.

The graduates of first-cycle can work in various food processing companies, research or research and development institutes, laboratories, institution branches of the food industry, in food distribution units, catering, disseminating knowledge institutions, consulting and auditing companies, and in other institutions of the food chain.

By the end of the first semester, students are required to complete health and safety training, library training and training on discrimination and its prevention. All training is provided using distance learning techniques, on a platform: szkolenia.sggw.edu.pl

>> Link to faculty website

Study programme

In semester 1, students complete library training and a health and safety course on a platform available at https://szkolenia.sggw.pl

Subject	Number of hours	ECTS points	Form of verification
OHS training	OHS training: 4	-	Pass	O
Biology	Lecture: 30 Laboratory exercises: 15	4	Pass with grade	O
Mathematics	Lecture: 15 Auditorium exercises: 30	4	Pass with grade	O
General and organic chemistry	Lecture: 30 Laboratory exercises: 30	4	Pass with grade	O
Sustainable food systems	Lecture: 15 Auditorium exercises: 30	3	Pass with grade	O
Information Technology	Lecture: 15 Laboratory exercises: 45	4	Pass with grade	O
Food raw materials	Lecture: 15 Laboratory exercises: 30	4	Pass with grade	O
Foreign language 1	Language course: 60	3	Pass with grade	G
Student chooses foreign language classes
Polish	Language course: 60	3	Pass with grade	F
English	Language course: 60	3	Pass with grade	F
Spanish	Language course: 60	3	Pass with grade	F
German	Language course: 60	3	Pass with grade	F
Russian	Language course: 60	3	Pass with grade	F
Humanities electives	Contact hours: 45	4	Pass with grade	G
Student chooses classes from an open list
Nutrition sociology	Lecture: 15 Auditorium exercises: 30	4	Pass with grade	F
Polish culture	Lecture: 15 Auditorium exercises: 30	4	Pass with grade	F
Sum	409	30

Subject	Number of hours	ECTS points	Form of verification
Food chemistry	Lecture: 30 Laboratory exercises: 30	5	Exam	O
General and food microbiology	Lecture: 30 Laboratory exercises: 30	5	Exam	O
Introduction to food processing	Lecture: 15 Auditorium exercises: 40	5	Pass with grade	O
Introduction to human nutrition	Lecture: 20 Laboratory exercises: 30	4	Pass with grade	O
Basic statistics	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Engineering Graphics	Lecture: 15 Laboratory exercises: 45	4	Pass with grade	O
Foreign language 2	Language course: 60	3	Pass with grade	G
Students complete classes in a foreign language chosen in semester 1.
Polish	Language course: 60	3	Pass with grade	F
English	Language course: 60	3	Pass with grade	F
Spanish	Language course: 60	3	Pass with grade	F
German	Language course: 60	3	Pass with grade	F
Russian	Language course: 60	3	Pass with grade	F
Confirmation B2 foreign language	Contact hours: 2	1	Exam	O
Physical education	Physical education: 30	-	Pass	O
Sum	422	30

Subject	Number of hours	ECTS points	Form of verification
Biochemistry & enzymology	Lecture: 30 Laboratory exercises: 30	4	Exam	O
Basics of human anatomy and physiology	Lecture: 30 Laboratory exercises: 30	5	Exam	O
General food technology	Lecture: 30 Laboratory exercises: 45	5	Exam	O
Plant-origin food technology	Lecture: 15 Laboratory exercises: 30	4	Pass with grade	O
Food production equipment	Lecture: 15 Laboratory exercises: 30	4	Pass with grade	O
Basics of food engineering	Lecture: 15 Laboratory exercises: 30	4	Exam	O
Instrumental methods of food analysis	Lecture: 15 Laboratory exercises: 45	4	Pass with grade	O
Physical education	Physical education: 30	-	Pass	O
Sum	420	30

Subject	Number of hours	ECTS points	Form of verification
Advanced human nutrition	Lecture: 15 Laboratory exercises: 45	5	Pass with grade	O
Animal-origin food technology	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Food biotechnology	Lecture: 30 Laboratory exercises: 30	5	Exam	O
Pathogens in water and food	Lecture: 15 Laboratory exercises: 30	4	Pass with grade	O
New food products development	Lecture: 30 Laboratory exercises: 15	4	Pass with grade	O
Food additives and contaminants	Lecture: 25	1	Exam	O
Sensory analysis	Lecture: 15 Laboratory exercises: 30	4	Pass with grade	O
Consumer behaviour	Lecture: 15 Project exercises: 30	4	Pass with grade	O
Sum	370	30

Subject	Number of hours	ECTS points	Form of verification
Food production hygiene	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Catering technology	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Food packaging and contact materials	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Basics of dietetics	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Nutrition of selected population groups	Lecture: 15 Laboratory exercises: 30	3	Pass with grade	O
Electives 1 (open group of subjects)	Contact hours: 225	15	Pass with grade	G
Student chooses five classes from an open list
Alcoholic beverages and human being	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Contemporary methods of management	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Drugs, medicines and smart food components and additives	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Functional food	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Dietary prevention	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Trends in food and consumption	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Alternative diets	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Environment, diet and health	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Sum	450	30

Subject	Number of hours	ECTS points	Form of verification
Protection of intelectual property	Lecture: 15	1	Exam	O
Technological design electives	Lecture: 15 Project exercises: 45	4	Pass with grade	G
Students chooses one subject
Technological design of food industry plants	Lecture: 15 Project exercises: 45	4	Pass with grade	F
Technological design of food gastronomy plants	Lecture: 15 Project exercises: 45	4	Pass with grade	F
Methodological electives	Auditorium exercises: 30	2	Pass with grade	G
Students chooses one subject
Methodology in technological projects	Auditorium exercises: 30	2	Pass with grade	F
Methodology in nutritional projects	Auditorium exercises: 30	2	Pass with grade	F
Food safety and quality management electives	Lecture: 15	1	Pass with grade	G
Students chooses one subject
Food safety and quality management in food production	Lecture: 15	1	Pass with grade	F
Food safety and quality management in gastronomy	Lecture: 15	1	Pass with grade	F
Project electives	Project exercises: 60	5	Pass with grade	G
Students chooses one subject
Technological project	Project exercises: 60	5	Pass with grade	F
Nutritional project	Project exercises: 60	5	Pass with grade	F
Seminar	Project exercises: 30	2	Pass with grade	G
Students chooses one subject
Seminar (food technology)	Project exercises: 30	2	Pass with grade	F
Seminar (human nutrition)	Project exercises: 30	2	Pass with grade	F
Electives 2 (open group of subjects)	Contact hours: 225	15	Pass with grade	G
Student chooses five classes from an open list
Bioengineering in food industry	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Cutting-edge technologies in food industry	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Design thinking in food industry	Lecture: 30 Project exercises: 15	3	Pass with grade	F
Drying	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Herbs, food and health	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Physical properties of food	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Prevention of food quality	Lecture: 30 Laboratory exercises: 15	3	Pass with grade	F
Public health nutrition	Lecture: 30 Auditorium exercises: 15	3	Pass with grade	F
Sum	435	30