MAFood Technology and Human Nutrition
|Study location||Poland, Wrocław|
|Nominal duration||3 semesters (90 ECTS)|
|Tuition fee||€1,600.00 per semester|
|Application fee||PLN85.00 one-time
or 20 euro
Undergraduate diploma (or higher)
Applicants must have earned a Bachelor’s degree with engineering competence necessary to continue their education at postgraduate course in their field of study. In particular, the candidates should possess competences in the following areas:
1) knowledge in chemistry, biochemistry, microbiology, mathematics and physics relevant to food science;
The entry qualification documents are accepted in the following languages: English / Polish.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
You must take the original entry qualification documents along with you when you finally go to the university.
Candidates need to proof their English proficiency on at least B2 level (of the Common European Framework of Reference for Languages – CEFR). Accepted language tests:
- University of Cambridge Exams: FCE with minimum points 160; CAE or CPE with minimum points 120,
- TOEFL (Internet based) with minimum of 75 points,
- IELTS Academic Test with minimum of 5,5 points.
Applicants who have obtained a Bachelor’s degree from the home country with English as the Language of instruction are exempt from the test.
Food technology and human nutrition second cycle study programme (Master level) is
designed to create the graduates with high practical and theoretical qualifications in
food technology and human nutrition for the food industry and also further education
(third level degree). To obtain these qualifications during study students will gain
in-depth knowledge and skills in the field of physical, chemical and biological
importance for the processing, preservation and storage of raw materials and food
products of plant and animal origin; study scientific basis of the properties of nutrients
and proper nutrition for a healthy and as well sick people, also in terms of individual
and collective nutrition and food policy of the population; learn the knowledge of
modern techniques and technologies used in the food and human nutrition industry and
also research work in these fields; learn the principles of planning and carrying out the
experimental work, as well as calculating and presenting of the research results.
The Washington Post writes about the Faculty of Biotechnology and Food Sciences, check HERE
1 st semester
Contemporary trends in plant products technology, applied informatics, applied
statistics, equipment and engineering processes, food policy, forms of intellectual and
industrial property, elective subjects: chemistry of natural compounds, food antioxidants, business organization and management, managements of European projects, biological
pathogenic agents, rapid methods in microbiological analysis of food.
2 nd and 3 rd semester
Contemporary trends in animal products technology, technology of oils, nutrition and dietetic,
enzymology, food biotechnology – new trends, elective subjects: juice and wine technology, selected aspects of brewing technology.
Graduates can pursue a range of careers in manufacturing, research and retail. The qualifications obtained might be used in associated health, legislation, engineering and agricultural organizations. Job options include following positions: food technologists, product development scientist, quality manager, laboratory technician, production/ packaging manager and more.
There is a possibility to continue the educational process and academic research on PhD programmes.
What qualifications and powers will you get during studies?
The main aim of education is to prepare graduates to continue their education and to
work in the food industry and institutions dealing with food control, logistics, marketing,
and also in human nutrition. Studying a second degree in food technology and human
nutrition responds to the needs of the labor market in terms of highly qualified
professionals in food technology and human nutrition, and fits in the needs of society
and innovative economy. The programme is an educational offer based on fundamental
and applied research conducted at leading Polish and international academic and
research centers. Graduates have also the ability to act in the areas of utilization,
transformation and protection of natural resources and the environment in order to
ensure a high quality of human life.