Politechnika Opolska - strona główna

Faculty of Production Engineering and Logistics


FOOD TECHNOLOGY AND HUMAN NUTRITION


WHAT SUBJECT IS IMPORTANT TO PASS DURING THE MATURITY EXAM?

A modern, foreign language and 2 subjects from the following: mathematics, information technology, physics, biology, chemistry, Polish language. 

FIRST CYCLE DEGREE PROGRAMME

The programme lasts 7 semesters in the daily, full – time mode – S (on site) and 7 semesters in the part – time mode – NS (extramural).

The studies are completed with obtaining a Bachelor degree (inżynier).

The applicant must possess a valid health certificate for the sanitary – epidemiological reasons.   

MAJOR: 

  • QUALITY AND SAFETY OF FOOD (S, NS),

PREDISPOSITIONS

Interests in science and issues connected with human nutrition and dietetics as well as technology of food. 

CAREER

The industry branch connected with quality control and safety of food is continuously developing and pertains to be among the essential elements of the national economy. The quality and safety of food products becomes increasingly important. Additionally, the region of Opole is differentiated by a massive economical and investment potential and a quick pace of ownership transformation, where the agro-food sector belongs to one of leading development directions of the Development Strategy of Opole Province.  This situation leads to continuous searching for specialists of supervision and implementation of systems on safety and food quality management.  

All these aspects provide basis for the fact that the technology of food and human nutrition department with a Major in quality and safety of food is a future oriented career path that may open the door to a prosperous career.  
The graduate has the knowledge of food chemistry and technical, technological, nutritional and economical sciences. He/she is a specialist in the area of control and supervision of quality as well as food safety. He/she is prepared to work on engineering positions in companies, factories and institutions dealing with safety, quality, processing, control, food marketing, human nutrition, he may also find employment in laboratories and civil service institutions connected with the control and certification of food products. 

The assessment of the National Accreditation Committee granted to the department guarantees a high level of education quality. 

Among the basic educational contents it is possible to find e.g.: mathematics, chemistry, and physics, and biochemistry, ecology and environment protection.  

Among the facultative educational contents it is possible to find e.g.: chemistry and microbiology of food, safety of food production, machine engineering and general technology of food, process engineering, preserving and storage of food, dietetics, management and logistics in a food company.  

MAJOR: 

  • TECHNOLOGY OF FOOD PRODUCTION ENGINEERING

PREDISPOSITIONS

Interests with sciences and human nutrition issues and dietetics as well as food technology. 

CAREER

The region of Opole is characterised with a big economical and investment potential and a quick pace of ownership transformations. Here, the agro – food sector becomes one of the priorities within the development directions of the Development Strategy of Opole Province. The region of Opole is also a dynamic recreation centre with tourism and gastronomy units and agro tourism is a developing branch also.  

All the aspects make the department of food technology and nutrition with a Major in technology of food production engineering a future oriented career path which may create a prosperous professional possibility.  
The graduate possesses knowledge in the area of food chemistry and technical, technological, nutritional and economical sciences. He /she is a specialist in food production engineering with the application ability of new methods and technologies as well as designing and control safety systems and quality control ones. The graduate is prepared for working in engineering positions in companies, factories and institutions dealing with processing, control, food marketing and human nutrition. He/she can organize production including the choice of machinery and devices as well as generate economical calculation. The graduate knows the rules of market functioning and understands the standards of product and service marketing connected with food and human nutrition. He/she is proficient in computer technology, in the control of technological processes and company management. 

The assessment of the National Accreditation Committee granted to the department guarantees a high level of education quality.

The basic educational contents include e.g.: mathematics, chemistry, and physics, and biochemistry, ecology and environment protection.  

The facultative educational contents include e.g.: chemistry and microbiology of food, safety of food production, machine engineering and general technology of food, process engineering, conservation and food storage, dietetics, management and logistics in food companies.