Analytical chemistry, MTBE7009
Baking and pasta technology, MTBE7035A
Basic principles of food mechanics, MTBE7011A
Basics of quality management, MTBE7010A
Dairy industry technology MTBE7027A
Economic sciences I., MTB7020A
Economic Sciences II. MTBE7024A
Economic sciences III. MTB7026A
Environmental management MTB7015A
Food Industry Economics MTBE7025A
Food industry technologies and quality assurance MTBE7031A
Food process control system, MTBE7042A
General and Inorganic Chemistry MTB7006A
Industrial microbiology, MTBE7019A
Instrumental analytics MTBE7020A
Introduction to food safety MTBE7004A
Introduction to microbiology MTBE7016A
Measurement technics and administration, MTBE7022A
Modern bioanalytical methods, MTBE7018A
Molecular and cell biology , MTBE7001A
Nutrition Knowledge, MTBE7038A
Oil and fat technology (MTBE7033A)
Processing and preservation of horticultural products, MTBE7028A
Processing Technologies of Agricultural Crops (MTBE7021A)
Professional language skills I. (English) MTB7NY1A
Professional Language Skills II. (English) MTB7NY2A
Quality control of animal origin food products MTBE7037A
Quality control of plant origin food products, MTBE7036A
Raw materials of food processing, MTBE7015A
Regulation and administration of agriculture MTB7029A
Technologies of animal origin foods, MTBE7026A
Technologies of brewing and distilling industries MTBE7032A
Technology of customer goods and confectionery industry, MTBE 7034A
Technology of vegetable oil and animal fat industry, MTBE7033
Technology of wine and soft drinks, MTBE7029A
Theory of measurement and experimental design MTBE7041A
Unit operations in food processing I. MTBE7013A
Unit operations in food processing II. MTBE7017A
Weekly practical assignment 1, MTBE7H1A
Weekly practical assignment 2, MTBE7H2A