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