Human nutrition and food evaluation – old

Human nutrition and food evaluation is a universal course that prepares people to work in positions related to human nutrition and food. The curriculum takes into account nutritional, dietary, technological, technical, economic and organizational aspects related to the nutrition of various population groups, including those with specific nutritional needs (e.g. children, the elderly, athletes). Graduates have knowledge and skills regarding the importance of rational nutrition in maintaining health. They know the methods and methods of processing, preserving, storing, analyzing and controlling the quality of food products. They understand the rules of the food market and the essence of food marketing and consumer behavior. The study program includes m.in. the following subjects:
FIRST CYCLE STUDIES: human nutrition, nutrition assessment, rationalization of nutrition, basics of dietetics, food analysis, sensory analysis, processed food commodity science, functional food, convenient, ecological, catering equipment, technological design of food industry plants, food hygiene, health safety systems food, marketing research, consumer behavior in the food market, consumer protection, ethics in the food chain.
SECOND CYCLE STUDIES: nutrition in developmental age, nutrition of the elderly, nutrition in sports and extreme conditions, modern analytical methods, food product design, trends in food technology, food safety management, nutritional counseling, consumption trends, sociology of nutrition. Students gain work experience during the course
internships in food sector enterprises and can expand their knowledge and skills by taking advantage of the wide range of optional classes in the field of:
• human nutrition,
• nutritional and dietary counseling,
• food quality and safety,
• food design,
• mechanisms of the functioning of the food market.

Graduates are prepared to work in:
• institutions and enterprises dealing with human nutrition,
• nutrition clinics and institutions dealing with education and nutritional counseling,
• enterprises involved in the production and processing of food,
• food quality and safety management facilities,
• institutions and laboratories dealing with food evaluation,
• official food control inspections,
• mass catering establishments,
• organizations dealing with consumer protection,
• scientific and research institutions.
Graduates are prepared to undertake economic activities in the field of human nutrition and food evaluation.