HIGHER EDUCATION INSTITUTION INFORMATION SYSTEM: DATA OVERVIEW
HIGHER EDUCATION INSTITUTION INFORMATION SYSTEM: DATA OVERVIEW
- Hrvatski
Faculty of Food Technology and Biotechnology, University of Zagreb
List of subjects
| Name | Code |
|---|---|
| Physical Education 1 | 37902 |
| Physical Education 2 | 37903 |
| Physical Education 1 | 37904 |
| Physical Education 2 | 37905 |
| Physical Education 1 | 37906 |
| Physical Education 2 | 37907 |
| Organic Chemistry | 37908 |
| Organic Chemistry | 37910 |
| Organic Chemistry | 37911 |
| Physical Chemistry | 37913 |
| Physical Chemistry | 37914 |
| Physical Chemistry | 37915 |
| Basic Informatics | 37961 |
| Introduction to the Profession of Nutritionist | 37962 |
| Mathematics 1 | 24080 |
| Principles of Engineering | 24087 |
| Introduction to Food Technologies | 24090 |
| Basic Informatics | 24091 |
| Mathematics 2 | 24094 |
| Physics | 24102 |
| Mathematics 1 | 24112 |
| Biotechnology 1 | 24115 |
| Basic Informatics | 24116 |
| Mathematics 2 | 24119 |
| Principles of Engineering | 24122 |
| Biology 1 | 24139 |
| Biology 2 | 24159 |
| Biology 1 | 24161 |
| Biology 2 | 24162 |
| Biology 1 | 24195 |
| Raw Materials for Food Industry | 24199 |
| Biology 2 | 24202 |
| Physical Education 3 | 32931 |
| Mathematics | 32167 |
| Statistics | 32168 |
| Selected Topics in Functional Human Anatomy | 32169 |
| Physical Education 4 | 32932 |
| Physical Education 3 | 32933 |
| Physical Properties of Complex Systems-Foods | 32406 |
| Statistics | 32407 |
| Biochemistry 1 | 32408 |
| Transport Phenomena | 32410 |
| Chemistry and Biochemistry of Food | 32412 |
| Biochemistry 2 | 32413 |
| Unit Operations | 32414 |
| Instrumental Analysis | 32416 |
| Food Microbiology | 32417 |
| Numerical Methods and Programming | 32418 |
| Biochemistry 1 | 32419 |
| Microbiology | 32420 |
| Water Technology | 32422 |
| Biochemistry 2 | 32423 |
| Unit Operations | 32424 |
| Molecular Genetics | 32425 |
| Instrumental Analysis | 32426 |
| Biotechnology 2 | 32427 |
| Statistics | 32428 |
| Basic of Food Technology | 32429 |
| Biochemistry 1 | 32430 |
| Microbiology | 32431 |
| Nutrition 1 | 32432 |
| Instrumental Analysis | 32433 |
| Chemistry and Biochemistry of Food | 32435 |
| Biochemistry 2 | 32436 |
| Food Microbiology | 32437 |
| Basics of Human Physiology | 32438 |
| Nutrition 2 | 32439 |
| Legislation in Food Quality Control | 32440 |
| Modelling and Optimisation in Nutrition | 32441 |
| Transport Phenomena | 32442 |
| Physical Education 4 | 32935 |
| Physical Education 3 | 32936 |
| Physical Education 4 | 32937 |
| Food Process Engineering 1 | 39766 |
| Basic of Food Technology | 39767 |
| Food Preservation Processes | 39768 |
| Process Measurement and Control in Food Industry | 39769 |
| Biotechnology in Environmental Protection | 39770 |
| Basics of Diet Therapy | 39772 |
| Sensory Analyses of Foods | 39775 |
| Basic Toxicology | 39776 |
| Brewing Technology | 39779 |
| Enzyme Technology | 39780 |
| Antibiotic Technology | 39781 |
| Food Microbiology | 39782 |
| Technology of Alcohol and Yeast Production | 39784 |
| Technology of Vitamin and Hormone Production | 39785 |
| Biotechnological Aspects of Wine Production | 39786 |
| Nutrition of Athletes and Soldiers | 39787 |
| Obesity and Malnutrition | 39788 |
| Enteral and Parenteral Nutrition | 39789 |
| Chemistry and Technology of Fruits and Vegetables | 39791 |
| Biodegradation of Organic Compounds | 39797 |
| Non-Alcoholic Refreshing Beverages | 39798 |
| Poultry and Eggs Science and Technology | 39799 |
| Food Extrusion Technologies | 39800 |
| Powder Technology | 39801 |
| Minimally Processed Fruits and Vegetables | 39802 |
| Biochemical Engineering | 39803 |
| Genetic Engineering | 39804 |
| Biotechnology 3 | 39805 |
| Protein Purification and Characterisation | 39806 |
| Measurement and Process Control | 39807 |
| Biotechnology 4 | 39808 |
| Wine Chemistry and Technology | 39815 |
| Analysis of Food Products | 39811 |
| Chemistry and Technology of Meat and Fish | 39812 |
| Immunology for Nutritionists | 39843 |
| Food Preparation Processes | 39844 |
| Food Analyses | 39845 |
| Sociology and Psychology in Nutrition | 39846 |
| New Achievements in Nutrition Science | 39847 |
| Shelf Life of Packaged Foodstuffs | 39849 |
| Dietary Management of Diabetes | 39852 |
| Phytochemicals in Health Protection | 39853 |
| Chemistry and Technology of Stimulant Food | 39855 |
| Processing of Olives and Quality Control of Products | 39856 |
| Sweeteners | 39857 |
| Spices and Aromatic Plants | 39858 |
| English Language 3 | 39859 |
| Production of Strong Spirit Beverages | 39862 |
| Selected Topics of Green Chemistry | 39864 |
| HPLC-analysis of Low Molecular Weight Compounds | 39865 |
| Practice and Final Work | 39866 |
| Practice and Final Work | 39867 |
| Practice and Final Work | 39868 |
| Gut Microflora, Nutrition and Health | 54283 |
| Gut Microflora, Nutrition and Health | 54284 |
| Physiology of Industrial Microorganisms | 53222 |
| Bioprocess Kinetics | 53223 |
| Reactor Engineering | 53225 |
| Cell Technology (Technology of Animal and Plant Cultures) | 53226 |
| Modelling of Biotechnology Processes | 53228 |
| White Biotechnology | 53233 |
| Physiology of Industrial Microorganisms | 53241 |
| Immunology | 53242 |
| Molecular Biology | 53243 |
| Cell Technology (Technology of Animal and Plant Cultures) | 53245 |
| Methodology of Scientific Research and Intellectual Property Protection | 53247 |
| Biochemical Analysis | 53248 |
| Bioinformatics | 53249 |
| Genetics of Eukaryotes | 53250 |
| Toxicology | 53252 |
| Protein Engineering | 53253 |
| Ecogenetic Studies | 53255 |
| Mechanisms of Evolution | 53256 |
| Mycology | 53257 |
| Bacteriology | 53259 |
| Interaction of Molecules and Receptors | 53260 |
| GMOs in Food Production | 53261 |
| Genetics of Industrial Organisms | 53262 |
| Bioprocess Kinetics | 53264 |
| Human Physiology | 53266 |
| The Fundamentals of Bioorganometallic Chemistry | 53267 |
| Biotransformations | 53268 |
| Programming in Bioinformatics | 53272 |
| Food Process Engineering 2 | 53280 |
| Food Packaging | 53282 |
| Quality Assurance Systems | 53283 |
| Hygiene and Sanitation | 53284 |
| Food Plant Design | 53286 |
| Modern Methods in Food Quality Control | 53287 |
| Chemistry and Technology of Cereals | 53289 |
| Modelling in Food Engineering | 53291 |
| Robotics in Food Engineering | 53293 |
| Sensory and Chemometric Evaluation of Wine | 53294 |
| Modified Fats and Oils | 53295 |
| Green Chemistry | 53296 |
| Production and Use of Baker's and Food -Grade Yeast | 53297 |
| Shelf Life of Packaged Foodstuffs | 53298 |
| Corrosion and Material Protection | 53299 |
| Advances in Production, Processing and Application of Lecithin | 53300 |
| Microbiological, Chemical and Physical Monitoring in Brewing Process | 53302 |
| Lipase-Catalysed Preparation of Chiral Compounds | 53303 |
| Peptidomimetics and Pseudopeptides | 53304 |
| The Fundamentals of Bioorganometallic Chemistry | 53305 |
| Production of Therapeutic Proteins | 53608 |
| Nutritional Epidemiology | 53609 |
| Food Toxicology | 53610 |
| Bisensors in Food Quality Control | 53730 |
| Food Additives | 53731 |
| Selected Topics in Food Packaging | 53732 |
| Biochemical Analysis | 53614 |
| Biochemical Function of Vitamins and Ions in Food and Nutrition | 53615 |
| Biochemical Engineering and Bioprocess Techniques | 53616 |
| Basic Nutrition Principles | 53733 |
| Sensory Analysis of Foods | 53734 |
| Production of Predicate and Sparkling Wines | 53735 |
| Process Control in Food Industry | 53736 |
| Chemistry and Technology of Meat and Fish | 53737 |
| Chemistry and Technology of Fruits and Vegetables | 53738 |
| Biologically Active Compounds in Food and Mechanism of Action | 53623 |
| Biotechnology in Environmental Protection | 53625 |
| Oil and Fat Chemistry and Technology | 53740 |
| Biotechnological Aspects of Wine Production | 53627 |
| Diet Therapy | 53630 |
| Food Supplements | 53631 |
| Chemistry and Technology of Milk and Milk Products | 53742 |
| Education and Communication Skills in Nutriton Science | 53633 |
| Probiotics and Starter Cultures | 53743 |
| Production of Predicate and Sparkling Wines | 53744 |
| Biodegradation of Organic Compounds | 53747 |
| Sensory and Chemometric Evaluation of Wine | 53748 |
| Hygiene and Sanitation in Food Production | 53641 |
| Food, Nutrition, and Health | 53642 |
| Separation and Purification of Biotechnological Products | 53650 |
| Interaction of Essential and Toxic Elements | 53656 |
| Management | 53657 |
| Management | 53658 |
| Management | 53659 |
| Management | 53660 |
| Management | 53661 |
| Food Assessment | 53662 |
| Methodology of Scientific Research and Intellectual Property Protection | 53663 |
| Methodology of Scientific Research and Intellectual Property Protection | 53664 |
| Methodology of Scientific Research and Intellectual Property Protection | 53665 |
| Methodology of Scientific Research and Intellectual Property Protection | 53666 |
| Mineral, Spring and Table Water | 53668 |
| Novel Food | 53672 |
| Novel Food | 53674 |
| Food Technologies | 53682 |
| Technology of Plant Origin Foodstuffs | 53683 |
| Technology of Animal Origin Foodstuffs | 53684 |
| Food Process Engineering 2 | 53685 |
| Geriatric Nutrition | 53686 |
| Principles of Organic Food Production | 53690 |
| Bioprocess Design | 53694 |
| Food Safety Management | 53698 |
| Sweeteners | 53700 |
| Food Chain Traceability | 53701 |
| Modern Methods in Food Analysis | 53704 |
| Technology of Alcohol and Yeast Production | 53705 |
| Antibiotic Technology | 53707 |
| Enzyme Technology | 53709 |
| Brewing Technology | 53710 |
| Wine Chemistry and Technology | 53712 |
| Technology of Vitamin and Hormone Production | 53713 |
| Food Toxicology | 53714 |
| Food Toxicology | 53715 |
| Toxicological Aspects of Food Processing | 53716 |
| Traditional Diets | 53717 |
| Food Additives | 53727 |
| Food Quality Management | 53728 |
| Membrane Bioreactors in Environment Protection | 53729 |
| Probiotics and Starter Cultures | 53725 |
| Principles of Engineering | 125328 |
| Raw Materials for Food Industry | 64882 |
| Microbiology | 64884 |
| Water Technology | 64885 |
| Consumer, Food, and Nutrition | 66739 |
| Biotechnological Production of Vinegar | 66746 |
| Biogas Production from Renewable Raw Materials | 66747 |
| Basics of Tissue Engineering | 66748 |
| Phytoremediation | 66750 |
| Applied Data Analysis | 66790 |
| Integrated Aprroach to Chemical Systems | 66799 |
| Applied Instrumental Analysis | 66800 |
| Planning and Optimization of Analysis | 66802 |
| Nutrigenomics | 66827 |
| Basics of Measurement Methods in Nutrition | 66826 |
| Ultrasound in Food Engineering | 66830 |
| English for Specific Purposes 4 | 66859 |
| English Language 5 | 66861 |
| Master Thesis | 66875 |
| Master Thesis | 66881 |
| Introduction to Master Thesis | 66882 |
| Introduction to Master Thesis | 66876 |
| Master Thesis | 66877 |
| Introduction to Master Thesis | 66880 |
| Master Thesis | 66883 |
| Food Products Marketing | 66912 |
| Chemistry and Technology of Stimulant Food | 70450 |
| Molecular Genetics | 70462 |
| English Language 1 | 74367 |
| German Language 1 | 74368 |
| English Language 1 | 74369 |
| German Language 1 | 74370 |
| English Language 1 | 74371 |
| German Language 1 | 74372 |
| English Language 2 | 87087 |
| English Language 2 | 87088 |
| English Language 2 | 87089 |
| German Language 2 | 87090 |
| German Language 2 | 87091 |
| German Language 2 | 87092 |
| Master Thesis | 87105 |
| Genetic Engineering | 120303 |
| Biochemical Engeneering | 120304 |
| Transport Phenomena | 121009 |
| Unit Operations | 121010 |
| Numerical Methods and Programming | 121011 |
| Measurement and Process Control | 122152 |
| Nutrition 1 | 126823 |
| General Chemistry | 159290 |
| General Chemistry | 159291 |
| General Chemistry | 159292 |
| Analytical Chemistry | 159293 |
| Analytical Chemistry | 159294 |
| Analytical Chemistry | 159295 |
| Physics | 159296 |
| Physics | 159297 |
| Principles of Biotechnological Food Production | 161060 |
| Bioinformatics of industrial microorganisms | 165592 |
| Membrane processes in water treatment | 165593 |
| Sustainable development and biotechnology | 165594 |
| Advancess in biotechnological processes for lactic acid production | 165595 |
| Biotechnological production of alcohol and biomass of microorganisms | 165596 |
| Processing development in malt and beer production | 165597 |
| Probiotics, prebiotics and functional starter cultures | 165598 |
| Ultrasound in biotechnology and food technology | 165599 |
| Energy in biotechnology and food production | 165600 |
| Molecular-genetic methods in control of microbiological food safety | 165601 |
| Cell walls of industrial microorganisms | 165602 |
| Ecogenetics | 165603 |
| Ecotoxicology and food toxicology | 165604 |
| Evolution and biotechnology | 165605 |
| Biosensors | 165606 |
| Lipase-catalysed preparation of chiral compounds | 165607 |
| The protein mimetics | 165608 |
| Stereoselective biotransformations | 165609 |
| Signal transduction in cells | 165610 |
| Food microbiology | 165611 |
| Disperse systems | 165612 |
| Molecular genetics of antibiotics biosynthesis | 165613 |
| Food Packaging Materials and Methods | 165614 |
| Food Additives | 165615 |
| Dietary fiber as functional food ingredients | 165616 |
| Technology of fermented milk, cheese and whey protein production | 165617 |
| Technologies in fruit and vegetable processing | 165618 |
| Technology of cereals | 165619 |
| Technology of Gluten-free Food | 165620 |
| Processing technologies of fish and molluscs | 165621 |
| Meat science and technology | 165622 |
| Wine technology | 165623 |
| Applied proteomics | 165624 |
| The chemistry and technology of oils and fats | 165625 |
| Technology of carbohydrates and confectionery products | 165626 |
| Organic food production | 165627 |
| Natural sources of phytochemicals in the diet | 165628 |
| Mechanisms and effects of biologically active compounds on cell cultures | 165629 |
| Nutritional epidemiology | 165630 |
| Nutritional assessment | 165631 |
| Food, nutrition and health | 165632 |
| Sustainable nutrition | 165633 |
| Technology and application of animal cells | 165635 |
| Nutrigenomics | 165636 |
| Biochemical function and nutritional significance of vitamins and minerals in nutrition | 165637 |
| Essentiality and toxicity of mineral elements in human nutrition | 165638 |
| Microbial ecology of the gastrointestinal system | 165639 |
| Nutrition of healthy children and pediatric clinical dietetics | 165640 |
| Nutritional principles in the elderly | 165641 |
| Sports nutrition | 165642 |
| The role of nutrition in medical treatment | 165643 |
| Sensory evaluation of food | 165644 |
| Modelling and optimization in menu planning | 165645 |
| Plant biotechnology | 165646 |
| Quality management systems | 165647 |
| Scientific projects and intellectual property protection | 165648 |
| Methodology of scientific work | 165649 |
| Marketing in biotechnology, food technology and nutrition | 165650 |
| Biotechnological preparation and improvement of food and beverages | 165651 |
| Biotechnological production of algae and their metabolites | 165652 |
| Bioremediation and biological processes for wastewater treatment | 165653 |
| Instrumental methods of quality control in food technology and food biotechnology | 165654 |
| Trends in diet and nutritional behavior | 165655 |
| Achievements in the nutritional science | 165656 |
| Nutritional biochemistry and biochemical changes in food | 165657 |
| Molecular nutrition and genomics | 165658 |
| Nutritional status of human | 165659 |
| Design and analysis of experiments | 165660 |
| Biochemical engineering and bioprocess techniques | 165661 |
| Kinetics of biotechnological processes | 165662 |
| Regulation of metabolism of industrial microorganisms | 165663 |
| Microbial Ecology | 165664 |
| Microbial genetics and genetic engineering | 165665 |
| Food production an integrated approach | 165666 |
| Food process engineering | 165667 |
| Functional food | 165669 |
| Food safety | 165670 |
| Microbial Ecology | 166959 |
| Introduction to Master Thesis | 172770 |
| Practical Work | 172771 |
| Chemistry of Natural Products | 173142 |
| Probiotics and Starter Cultures | 173442 |
| Probiotics and Starter Cultures | 173443 |
| Biochemistry 1 | 177215 |
| Microbiology | 177218 |
| Physics | 177219 |
| Mathematics 2 | 177220 |
| Biochemistry 2 | 177221 |
| Immunology for Nutritionist | 177261 |
| Basics of Diet Therapy | 177262 |
| Sensory Analysis of Foods | 177264 |
| Food Preparation Processes | 177265 |
| Basics of Food Technology | 177266 |
| Selected Topics in Functional Human Anatomy | 177271 |
| Chemistry and Biochemistry of Food | 177273 |
| Nutrition 2 | 177274 |
| Biology 1 | 177363 |
| Instrumental Analysis | 177364 |
| Water Technology | 177366 |
| Statistics | 177368 |
| Protein Purification and Characterisation | 177463 |
| Food Process Engineering 1 | 178193 |
| Obesity and Malnutrition | 178194 |
| Novel Food | 180910 |
| Genetic Engineering (course in English) | 191414 |
| Genetics of Industrial Organisms (course in English) | 191415 |
| The Fundamentals of Bioorganometallic Chemistry (course in English) | 191416 |
| Peptidomimetics and Pseudopeptides (course in English) | 191417 |
| Food Packaging (course in English) | 192020 |
| Modelling in Food Engineering (course in English) | 192021 |
| Process Measurement and Control in Food Industry (course in English) | 192022 |
| Chemistry and Technology of Cereals (course in English) | 192023 |
| Modelling and Optimisation in Nutrition (course in English) | 192024 |
| GMOs in Food Production (course in English) | 192026 |
| Master Thesis (course in English) | 192086 |
| Basics of Measurement Methods in Nutrition (course in English) | 192090 |
| Selected Topics in Food Packaging (course in English) | 192093 |
| Chemistry and Technology of Fruits and Vegetables | 192719 |
| Ultrasound in Food Engineering (course in English) | 196315 |
| Shelf Life of Packaged Foodstuffs (course in English) | 196345 |
| Ecogenetic Studies (course in English) | 196347 |
| Mineral, Spring and Table Water (course in English) | 196353 |
| Production of Predicate and Sparkling Wines (course in English) | 196364 |
| Powder Technology (course in English) | 196365 |
| Nutrigenomics (course in English) | 196367 |
| Bioinformatics (course in English) | 196371 |
| Mechanisms of Evolution (course in English) | 196373 |
| Membrane Bioreactors in Environment Protection | 196374 |
| Women's Nutrition Through the Life Cycle | 203849 |
| Food Preservation Processes | 206991 |
| Process Measurement and Control in Food Industry | 206992 |
| Physical Properties of Complex Systems-Foods | 206993 |
| Analysis of Food Products | 206995 |
| Organic Chemistry | 207536 |
| Gene Therapy | 210376 |
| Genetics of Eukarytes | 210378 |
| Biotransformation | 210379 |
| Sustainable food processing techniques and agro-food by-products | 211754 |
| Nutrition and bone health | 211755 |
| Extracurricular activities 3 | 221539 |
| Extracurricular activities 1 | 221810 |
| Extracurricular activities 2 | 221811 |
| Extracurricular activities 4 | 221812 |
| Extracurricular activities 5 | 221813 |
| Extracurricular activities 6 | 221814 |
| General Chemistry | 239316 |
| Mathematics 1 | 239328 |
| Introduction to Food Technologies | 239329 |
| Communication Skills in Business and Science | 239330 |
| Basic Informatics | 239331 |
| English Language 1 | 239332 |
| German Language 1 | 239333 |
| Physical Education 1 | 239334 |
| Biology | 239335 |
| Organic Chemistry | 239336 |
| Mathematics 2 | 239337 |
| Analytical Chemistry | 239338 |
| Principles of Engineering | 239340 |
| Basics of thermodynamics | 239342 |
| English Language 2 | 239343 |
| German Language 2 | 239344 |
| Physical Education 2 | 239346 |
| Nutritional Epidemiology | 239429 |
| Food Toxicology | 239433 |
| Food Assessment | 239436 |
| Immunology for Nutritionists | 239438 |
| Toxicological Aspects of Food Processing | 239443 |
| Methodology of Scientific Research and Intellectual Property Protection | 239445 |
| Nutrigenomics | 239447 |
| Biochemical Function of Vitamins and Ions in Food and Nutrition | 239452 |
| Basics of Measurement Methods in Nutrition | 239456 |
| General Chemistry | 239457 |
| Mathematics 1 | 239464 |
| Analytical Chemistry | 239466 |
| Introduction to Biotechnology | 239467 |
| English Language 1 | 239468 |
| German Language 1 | 239469 |
| Basic Informatics | 239470 |
| Biology | 239472 |
| Organic Chemistry | 239473 |
| Physical Chemistry | 239474 |
| Mathematics 2 | 239475 |
| Principles of Engineering | 239476 |
| Traditional Diets | 239496 |
| Interaction of Essential and Toxic Elements | 239516 |
| Probiotics and Starter Cultures | 239517 |
| Food Additives | 239518 |
| Food Supplements | 239520 |
| Gut Microflora, Nutrition and Health | 239521 |
| Innovative food processing techniques | 239534 |
| Modern Methods in Food Quality Control | 239536 |
| Hygiene and sanitation in food industry | 239538 |
| Process Control in Food Industry | 239544 |
| Modelling in food engineering | 239545 |
| Food Additives | 239546 |
| Sensory Analysis of Foods | 239547 |
| Application of spectroscopic methods for characterization of bioactive compounds | 239550 |
| Chemistry and Technology of Milk and Milk Products | 239587 |
| The chemistry and technology of oils and fats | 239588 |
| Food plant design | 239589 |
| Quality Assurance Systems | 239591 |
| Food Toxicology | 239592 |
| Mineral, Spring and Table Water | 239593 |
| Alternative and analogue dairy products | 239594 |
| Sensory and Chemometric Evaluation of Wine | 239598 |
| Advances in Production, Processing and Application of Lecithin | 239604 |
| Biologically Active Compounds in Food and Mechanism of Action | 239619 |
| Shelf Life of Packaged Foodstuffs | 239620 |
| Applied Data Analysis | 239621 |
| Modified Fats and Oils | 239622 |
| Novel Food | 239623 |
| Dietary Management of Diabetes | 239628 |
| Geriatric Nutrition | 239629 |
| Enteral and Parenteral Nutrition | 239630 |
| Food Safety Management | 239632 |
| General Chemistry | 240343 |
| Mathematics | 240345 |
| Basic Informatics | 240347 |
| English Language 1 | 240348 |
| German Language 1 | 240356 |
| Physical Education 1 | 240357 |
| Biology | 240358 |
| Communication Skills in Business and Science | 240359 |
| Organic Chemistry | 240360 |
| Selected Topics in Functional Human Anatomy | 240361 |
| Introduction to the Profession of Nutritionist | 240362 |
| Physical Education 2 | 240363 |
| Analytical Chemistry | 240364 |
| Basic of Food Technology - Food of Plant Origin | 240365 |
| English Language 2 | 240366 |
| German Language 2 | 240367 |
| Physical Education 1 | 240804 |
| Physical Education 2 | 240806 |
| Extracurricular activities 3 | 247863 |
| Biochemical Engineering | 251295 |
| Physical Chemistry | 252711 |
| Microbiology | 252717 |
| Basics of Cereal, Carbohydrate and Confectionery Technology | 252720 |
| Transport Phenomena | 252723 |
| Water Technology | 252726 |
| Physical Education 3 | 252727 |
| Principles of Biotechnological Food Production | 252756 |
| Chemistry and Technology of Coffee and Tea | 252757 |
| Sweeteners | 252758 |
| Processing of Olive Fruit | 252759 |
| Technology of Ice Cream and Dairy Deserts | 252760 |
| Technological Procedures for Food Waste and By-Products Processing | 252761 |
| Biochemistry 1 | 252762 |
| Basic of Technology of Fruit, Vegetable and Wine | 252763 |
| Unit Operations | 252765 |
| Statistics | 252766 |
| Legislation in Food Production | 252767 |
| Physical Education 4 | 252768 |
| Microbiology | 252769 |
| Biochemistry 1 | 252770 |
| Raw Materials in Biotechnological Production | 252771 |
| Transport Phenomena | 252772 |
| Numerical Methods and Programming | 252773 |
| English Language for Specific Purposes 2 | 252774 |
| Physical Education 3 | 252776 |
| Molecular Genetics | 252777 |
| Biochemistry 2 | 252778 |
| Unit Operations | 252779 |
| Statistics | 252780 |
| Water Technology | 252781 |
| Digital Biotechnology | 252782 |
| Protein Purification and Characterization | 252783 |
| Physical Education 4 | 252784 |
| Microbiology | 252785 |
| Nutrition 1 | 252786 |
| Physical Education 3 | 252787 |
| Physical Chemistry | 252788 |
| Basics of Human Physiology | 252789 |
| Food Preparation Processes | 252790 |
| Basics of Animal Origin Food and Water Technologies | 252791 |
| Food Microbiology | 252792 |
| Nutrition 2 | 252793 |
| Physical Education 4 | 252794 |
| Statistics | 252795 |
| Biochemistry 1 | 252796 |
| Food Analyses | 252797 |
| Legislation in Food Quality Control | 252798 |
| Physical Properties of Food | 252799 |
| Novel Food | 253077 |
| Management | 253078 |
| Development of New Products in Food Industry | 253079 |
| Chemistry and Technology of Fruits and Vegetable | 253080 |
| Wine Chemistry and Technology | 253081 |
| Meat and Fish Chemistry and Technology | 253082 |
| Ultrasound in Food Engineering | 253083 |
| Process Analytical Methods in Food Industry | 253084 |
| Sustainability of Advanced Food Processing Technologies | 253085 |
| Biodegradation and Organic Compounds | 253086 |
| Industry 4.0 in Biotechnical Sciences | 253087 |
| Production of Predicate and Sparkling Wines | 253088 |
| Chemistry and Technology of Cereals | 253089 |
| Chemistry and Technology of Carbohydrates and Confectionery Products | 253090 |
| Production and Use of Baker's and Food-Grade Yeast | 253094 |
| Managament | 253095 |
| Education and Communication Skills in Nutriton Science | 253096 |
| Pediatric Nutrition and Dietetics | 253097 |
| Food, Nutrition and Health | 253098 |
| Computational Tools for Human Nutrition Modeling | 253099 |
| Role of Nutritionist in the Health Care System | 253100 |
| Consumer, Food, and Nutrition | 253101 |
| Practical work | 253376 |
| Master thesis | 253377 |
| Modified Fats and Oils | 253474 |
| Poultry Meat and Egg Technology | 253571 |
| Physics | 253855 |
| Diet Therapy | 254764 |
| Master Thesis | 254999 |
| German Language for Specific Purposes 2 | 256001 |
| Numerical Methods and Programming | 258552 |
| Introduction to Biotechnology | 258553 |
| Food Biochemistry | 260786 |
| Fundamental Aspects of Industrial Biotechnology | 269679 |
| Biotechnological Production of Drugs and Fine Chemicals | 269680 |
| Genetic Engineering | 269681 |
| Biotechnological Enzyme Production | 269682 |
| Measurement and Process Control | 269683 |
| Final Thesis | 269684 |
| Professional Practice | 269685 |
| English Language for Specific Purposes 3 | 269686 |
| German Language for Specific Purposes 3 | 269687 |
| Instrumental Methods of Analysis | 269688 |
| Food Microbiology | 269689 |
| Application of High Performance Liquid Chromatography in Biotechnology | 269690 |
| Technology of Alcohol and Yeast Production | 269691 |
| Lignocellulosic Feedstocks in Biotechnology | 269696 |
| Biodegradation of Organic Compounds | 269693 |
| Biotechnological Wastewater Treatment | 269694 |
| Good Manufacturing Practice for Pharmaceuticals | 269695 |
| Microbiological Aspects in Malt and Beer Production | 269697 |
| Basics of Genotoxicity Testing | 269698 |
| Application of Spectroscopic Methods in Biotechnology | 269699 |
| Production of Strong Spirits Beverages | 269700 |
| Production of Microbial Lipids | 269701 |
| Bioprocess Development and Biotechnology Company Start-Up | 269702 |
| Introduction to Metabolic Engineering | 269703 |
| Basics of meat, fish, milk, oil and fat technologies | 269879 |
| Biochemistry 2 | 269880 |
| Food Process Engineering | 269881 |
| Seafood processing | 269884 |
| Food industries wastewater treatment | 269909 |
| Methods of mechanical testing of variety foodstuff properties | 269912 |
| Process Measurement and Control in Food Engineering | 269926 |
| Practice and final thesis | 269927 |
| Technology of snack products and breakfast cereals | 269929 |
| Powder technology | 269930 |
| Production of Strong Spirit Beverages | 269931 |
| Basics of organic food production | 269932 |
| Technology of Honey and Bee Products | 269933 |
| Production and quality of dry-cured hams | 269934 |
| Fruit wines | 269935 |
| English for Specific Purposes 3 | 269936 |
| Modelling and Optimization in Nutrition | 269941 |
| Biochemistry 2 | 269942 |
| Practice and Final Thesis | 269944 |
| Traditional Food | 269946 |
| Storage and Handling of Packed Foods | 269947 |
| Strong Spirit Beverages: characteristics and metabolism | 269949 |
| Chemistry and Biochemistry of Food | 269990 |
| Traditional cheeses - production and quality | 269951 |
| Biochemical Engineering | 269972 |
| Biotechnological Aspects of Wine Production | 269973 |
| Brewing Technology | 269974 |
| Technology of Antibiotics | 269975 |
| Technology of Vitamins and Hormones | 269976 |
| Food Preservation Processes | 269977 |
| Sweeteners | 269978 |
| Analysis of Food Products | 269979 |
| Food Packaging | 269980 |
| Food Microbiology | 269981 |
| Non-Alcoholic Refreshing Beverages | 269982 |
| Minimally Processed Fruits and Vegetables | 269983 |
| Spices and Aromatic Plants | 269984 |
| Basic of Diet Therapy | 269985 |
| Sensory Analyses of Foods | 269986 |
| Basic Toxicology | 269987 |
| Sociology and Psychology in Nutrition | 269988 |
| Obesity and Malnutrition | 269989 |
| Sports Nutrition | 269994 |
| New Achievements in Nutrition Science | 269995 |
| Phytochemicals in Health Protection | 269996 |
| Non-Alcoholic Refreshing Beverages | 269998 |
| Minimally Processed Fruits and Vegetables | 269999 |
| Spices and Aromatic Plants | 270000 |
| Processing of Olive Fruit | 270001 |
| Chemistry and Technology of Coffee and Tea | 270002 |
| Microbiota, probiotics and prebiotics | 270003 |
| Experimental approach in molecular genetic research | 270453 |
| Exotic fruits and their products | 270718 |
| Exotic fruits and their products | 270719 |
| Storage and handling of packed foods | 272964 |
* Shown data depends on display parameters set by individual higher education institution.