The aim of the study program is to educate and prepare graduate students who will be able to carry out research in the field of food and human nutrition as well as to be employed on management posts in institutions or companies producing and distributing food, where they can act as quality managers in the areas of analysis and management of hygiene risks. The aim of the program is to prepare experts who will then successfully work in the fields of science and research, government agencies or private companies in decision-making at the top management level. Students will gain deep theoretical knowledge in the field of data evaluation, analysis, and their interpretation. They will have the ability to formulate comprehensive work procedures for data collection and processing and gain the ability to apply this knowledge in areas requiring knowledge and skills, especially in analytical and sensory methods of quality control, food safety and authenticity, food technology, legislation and commodity knowledge, and in the current issues of human nutrition and nutrition for certain groups of the population.
The graduate of the program will gain a comprehensive knowledge of the food production, storage, quality, safety, and distribution. Furthermore, knowledge of various aspects of human nutrition and its policy will be provided. The graduate will be theoretically and practically prepared for the quality control management, and evaluation of safety and authenticity of food, as well as nutritional or dietary value of food. The student will have deep knowledge in the field of food and human nutrition in connection with the focus of his/her doctoral thesis. The students will also gain specific knowledge of chemistry and food analysis, food technology, legislation, biochemistry, and human nutrition, which will expand their background in the field of food and nutrition obtained by previous master's studies.
Possibilities of employment
- scientific research institutions focused on basic and applied research
- educational institutions, supervisory bodies, state institutions and ministries focused on food and nutrition • management positions in manufacturing and non-manufacturing companies
- editorial boards of journals focused on food and nutrition
- areas related to human nutrition, and food quality, safety, authenticity, and technology
Food Analysis Biochemistry, Plant-based Biologically Active Compounds, Food Hygiene, Food Chemistry, Chemistry of Natural Compounds, Chemometrics, Quality of Animal-based Products, Dairying, Molecular Genetics, Food Microbiology, Food Commodity Science, Sensory Analysis of Food, Special Methods of Food Analysis, Toxicology, Human Nutrition