Part-time studies

First-level part-time extramural studies (engineering)

The studies are technical and natural in character and aim at educating students in the following disciplines:

  • Basic subjects: chemistry, physics, mathematics, information technology, statistics, engineering drawing, biochemistry
  • Specific, cross-cutting profiles which relate closely to food processing technology, including: foodstuff chemistry, foodstuff quality analysis and assessment, foodstuff and technical microbiology, general food processing technology, specific food processing technology, theory of machines and engineering for food processing industry, human nutrition, including toxicology, economics, organisation and management of manufacturing processes, fundamentals of accountancy, product design, food law, foodstuff marketing

The 4-year studies provide for a choice of one of the following specialities:

  • biotechnology, microbiology and food evaluation
  • food engineering and process management
  • food technology

Under each speciality, the student may choose one specialisation:

  • food biotechnology and microbiology
  • milk biotechnology
  • food quality evaluation
  • food engineering
  • process management
  • meat technology
  • fruit and vegetable technology
  • fats & oils and food concentrates technology
  • cereal technology

In each semester the courses are performed in a form of a three-day (Friday, Saturday, and Sunday) weekend sessions.

There is a tuition fee for these studies.

The aim of the studies is to educate specialists in the following fields:

  • processing, preservation and storage of foodstuffs of plant and animal origin,
  • food biotechnology,
  • foodstuff quality assessment,
  • economics and marketing in food processing industries.

Graduates from the Faculty of Food Sciences may be employed in:

  • enterprises of various sectors of food processing industry,
  • research institutes and laboratories active in testing and marketing of foodstuffs,
  • domestic and international trading companies,
  • design bureaus and vocational education establishments,
  • research and development institutions,
  • consulting companies.

First-level part-time evening studies (engineering)

The studies are technical and natural in character and aim at educating students in the following disciplines:

  • Basic subjects: chemistry, physics, mathematics, information technology, statistics, engineering drawing, biochemistry
  • Specific, cross-cutting profiles which relate closely to food processing technology, including: foodstuff chemistry, foodstuff quality analysis and assessment, foodstuff and technical microbiology, general food processing technology, specific food processing technology, theory of machines and engineering for food processing industry, human nutrition, including toxicology, economics, organisation and management of manufacturing processes, fundamentals of accountancy, product design, food law, foodstuff marketing

The 4-year studies provide for a choice of one of the following specialities:

  • biotechnology, microbiology and food evaluation
  • food engineering and process management
  • food technology

Under each speciality the student may choose one specialisation:

  • food biotechnology and microbiology
  • milk biotechnology
  • food quality evaluation
  • food engineering and process management
  • meat technology
  • fruit and vegetable technology
  • fats & oils and food concentrates technology
  • cereal technology

The courses are performed everyday on weekday afternoons (from Monday to Friday, at 16.00-21.00 hrs).

The studies prepare graduates in the following major fields:

  • processing, preservation and storage of foodstuffs of plant and animal origin,
  • food biotechnology,
  • foodstuff quality assessment,
  • engineering and organisation of food manufacturing process,
  • company economics and marketing in food processing industry.

Graduates from the Faculty of Food Sciences may be employed further in:

  • enterprises of various sectors of food processing industry,
  • research institutes and laboratories active in testing and marketing of foodstuffs,
  • domestic and international trading companies,
  • design bureaus and vocational education establishments,
  • research and development institutions,
  • consulting companies.

Second-level part-time studies (Master’s Degree)

The one-and-a-half year studies provide for a choice of one of the following specialities:

  • biotechnology, microbiology and food evaluation
  • food engineering and process management
  • food technology

Within the specialties, each student has a possibility of choosing one specialty:

  • food biotechnology and microbiology
  • milk biotechnology
  • food quality evaluation
  • food engineering and process management
  • meat technology
  • fruit and vegetable technology
  • fats & oils and food concentrates technology
  • cereal technology

Admission of the candidates is done upon engineer’s title awarded in the field of food processing technology and human nutrition, and a qualification interview comprising:

  • the assessment of a capacity to complete Master’s Thesis,
  • the candidate’s own interests.