Human nutrition and food evaluation
recruitment items:
Studies conducted in Polish language.Detailed information on recruitment is available on the Polish version of the website
recruitment:
- 1st degree diploma in the following fields: human nutrition and food evaluation, food technology and human nutrition, dietetics, food safety, gastronomy and hospitality;- a diploma of another field of first-cycle studies for which the learning outcomes are consistent with the outcomes expected from the candidates. If this coincidence is incomplete, the student will be required to fill in the competence gaps by completing the skills indicated during the interview
qualification of subjects, not exceeding 30 ECTS (limit of acceptable discrepancy);
– the average of grades from first-level studies.
obtained title: master
Stationary
expected admissions limit: 90
beginning of classes: summer recruitment
duration of studies: 1.5 years (3 semestry)
PART-TIME
expected admissions limit: 45
beginning of classes: winter recruitment
duration of studies: 1.5 years (3 semestry)
Description of direction
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.
Career prospects
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.
