Food Technology and Human Nutrition at the University of Agriculture in Krakow

This course is conducted entirely in English, requiring applicants to have at least a B2 level proficiency in the language, as per the Common European Framework of Reference for Languages (CEFR).

A broad educational foundation

Graduates of the Food Technology and Human Nutrition program gain expertise in various areas, including technical, technological, nutritional, and economic sciences. The program aims to produce specialists well-versed in food processing, preservation, and quality control. These skills prepare students to work in engineering roles in enterprises, companies, or institutions involved in food production, quality control, and distribution.

Additionally, graduates are trained to organise production processes, select machinery and equipment, and conduct economic analyses. They also acquire knowledge of the food market and product marketing, equipping them to address challenges in food technology and human nutrition services.

Core curriculum

The program includes a comprehensive list of mandatory courses aimed at providing students with a robust academic and practical foundation. Key subjects include:

• Applied informatics and applied statistics to build analytical and computational skills.
• Design of experiments and data analysis for conducting and interpreting research.
• Food law and global politics in human nutrition to understand the regulatory and international dimensions of the field.
• Nutrigenomics to explore the relationship between nutrition and genetics.
• Packing, storage, and transport of food products to develop logistics expertise.
• Cultural and regional courses such as culture, art, and tradition of the region, reflecting the university’s local context.
• Basics of entrepreneurship to foster business acumen.

Students also participate in a diploma practice, providing hands-on experience essential for bridging academic knowledge with industry requirements.

Optional specialisations

The program offers an array of optional courses, enabling students to tailor their education to their interests and career aspirations. These include advanced topics like:

• Modern technologies in fruit, vegetable, meat, and dairy processing.
• New trends in baking and carbohydrate technology.
• Physical chemistry of food components and nanotechnology basics.
• Fermentation technology and industrial enzymology, focusing on biochemical applications.
• Mushroom processing and natural sweeteners, exploring niche areas in the food industry.
• Courses on nutrition and health and modern aspects of food engineering, addressing the latest advancements in the sector.

This flexibility allows students to delve deeper into specialised fields or explore emerging topics within food technology and human nutrition.

Small-scale learning environment

With a maximum intake of 15 students, the program ensures a personalised learning experience. This limited class size allows for greater interaction with faculty members, fostering a collaborative academic environment. Such a setting enables students to maximise their potential by engaging in discussions, seeking guidance, and accessing individualised support.

Career prospects

Graduates of this program are well-prepared for diverse roles within the food and nutrition sector. Potential career paths include:

• Engineering positions in food processing, preservation, and storage industries.
• Quality control specialists ensuring food safety and compliance with regulations.
• Specialists in human nutrition, contributing to health and wellness initiatives.
• Roles in food distribution, marketing, and product development.

Additionally, the program’s focus on entrepreneurship and economic analysis opens opportunities for graduates to venture into business, develop new food products, or consult in areas related to food technology.

Application and entry requirements

Prospective students must demonstrate English proficiency at a B2 level or equivalent. The program’s exclusivity, with its small student intake, makes it a competitive option for individuals passionate about food technology and human nutrition.

This specialised course at the University of Agriculture in Krakow is designed to provide students with a deep understanding of the challenges and opportunities within the food and nutrition sectors. With its combination of mandatory courses, optional specialisations, and practical training, it offers a comprehensive pathway to career success in this dynamic field.

Artykuł na podstawie strony:

https://urk.edu.pl/en/study/masters-programs/programs