Area of Studies

agricultural sciences

Department

Faculty of Food Technology

Tuition and Other Fees

for non-EU foreigners

15400 zł (7700 zł /sem.) 

for EU citizens and PL

3100 zł  (1550 zł/sem.)

Application Deadline(s)

Studies start in October. Recruitment calendar: https://www.sggw.edu.pl/en/recruitment/

Course Description

Course Profile

Aim of the program

The Food Science – Technology and Nutrition (FSTN) study program offers students modern teaching in the field of food technology and human nutrition based on the latest scientific achievements. The bachelor program of Food Science – Technology and Nutrition has the aim to provide students with the most up-to-date knowledge and skills in the field of food technology, food processing and nutrition.  The programme has a high number of contact hours including a significant proportion of practical laboratory activities with experiments conducted in groups or individually. The study programme offers also lectures, tutorials and project-based teaching as well. In addition to acquiring knowledge related to technological processes and human nutrition, graduates will be able to identify and manage chemical, biological and physical hazards during food production, processing, distribution and storage, affecting food safety and nutritional value. The educational concept in the field of study assumes that students have the opportunity to apply technological and nutritional knowledge and skills in organizing production processes, also including basics of economics within food industry enterprise and mass catering establishments. The proposed study offer focuses on the organization of technological processes, especially on the high-quality products and the implementation of processes with the use of the most modern and innovative techniques, standards and sustainable food systems, as well as allows to acquire knowledge and skills regarding the well-balanced nutrition in health maintaining.

Main mandatory subjects:

1 Year

Biology, Food raw materials, Foreign language (English, German, Polish, Russian, Spanish), General and organic chemistry, Information technology, Mathematics, Sustainable food systems, Humanities electives*, Basic statistics, Biochemistry & enzymology, Engineering Graphics, Food chemistry, Introduction to food processing, Introduction to human nutrition, Physical education.

*: Polish culture, Social and cultural anthropology.

2 Year

Basics of food engineering, Basics of human anatomy and physiology, Food production equipment, General and food microbiology, General food technology, Instrumental methods of food analysis, Physical education, Plant-origin food technology, Advanced human nutrition, Animal-origin food technology, Consumer behavior, Food additives and contaminants, Food biotechnology, New food products development, Pathogens in water and food, Sensory analysis.

3 Year

Basics of dietetics, Catering technology, Contemporary methods of management, Food packaging and contact materials, Food production hygiene, Nutrition of selected population groups, Protection of intellectual property, Technological design of food industry plants/Technological design of food gastronomy plants, Food safety and quality management in food production/Food safety and quality management in gastronomy, Technological/Nutritional project, Seminar, Electives1*, Electives 2**.

* i.e., Alcoholic beverages and human being, Drugs, medicines and smart food components and additives, Environment, diet and health, Functional food, Trends in food and consumption, Herbs, food and health, Physical properties of food.

** i.e., Bioengineering in food industry, Cutting-edge technologies in food industry, Design thinking in food industry, Drying, Prevention of food quality, Public health nutrition.

Technological design electives: Technological design of food gastronomy plants, Technological design of food industry plants.

Career prospects

− food processing companies, 

− research or research and development institutes, 

− laboratories,

− institution branches of the food industry, 

− food distribution units and catering,

− disseminating knowledge institutions, 

− consulting and auditing companies, 

− and other institutions of the food chain.

Education Requirements

• the results from a secondary school final examination (maturity examination) – subjects: biology or chemistry or mathematics;
• confirmed knowledge of English language at minimum B2 level – list of eligible certificates

Contact

Student Affairs Office: rekrutacja@sggw.edu.pl

Faculty Coordinator: magdalena_wirkowska@sggw.edu.pl