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Classes

Food Technology

Semester: 

Spring

Offered: 

2015
Food Technology
Food Technology focused on: food preservation techniques and methods that affect shelf life of food and its nutritional value, packaging, migration issues

New Trends in Food Science

Semester: 

Spring

Offered: 

2011
New Trends in Food Science
Offered to students of MSc in Food Chemistry
Lectures on: migration and food materials, EU and national regulationd,codex alimentarius, risk assesment, GMOs, food sustainability and the environment, new product development, Modern analytical techniques in food analysis: NMR, ICP MS, MS, food safety, food hygiene, HACCP and quality control systems.

Nutrition

Semester: 

Spring

Offered: 

2011
Nutrition
Offered to students of MSc Food Chemistry 
Nutrition, metabolism, food ingredients, BMR, BMI, Malnutrition, obesity, cardiovascular diseases, diabetes, foods and calories, glycemic index, functional foods, bioactive compouns and foods, food supplements.

Food Chemistry

Semester: 

Spring

Offered: 

2011
Food Chemistry
Compulsory module taught at the 6th semester of BSc Chemistry
Module is focused on: Intro to Food Chemistry, proteins, lipids, carbohydrates, water, enzymes, vitamins, minerals, additives, contaminants, food digestion.