Wroclaw University of Environmental and Life Sciences Poland

For more information about FOOD TECHNOLOGY AND HUMAN NUTRITION MASTER PROGRAMME at Wroclaw University of Environmental and Life Sciences, please visit the webpage using the button above.

The award
MSc, Master, Postgraduate Course

How long you will study
3 semester

Domestic course fees
find out

How you will study

Course starts

International course fees
EUR 1500 per semester

All study options

About FOOD TECHNOLOGY AND HUMAN NUTRITION MASTER PROGRAMME at Wroclaw University of Environmental and Life Sciences

Food technology and human nutrition second cycle study programme (Master level) is designed to provide solid education in the field of product quality assessment, processing, preservation and storage of raw materials of plant and animal origin. The course covers the basics of microbiology and food biotechnology, administration and management and human nutrition of different age and social groups. The student will gain the knowledge of modern techniques and technologies used in the food and human nutrition industry and also he will do research work in these fields. Furthermore, the course will give insight in the principles of planning and carrying out the experimental work, as well as calculating and presenting of the research results.

Study options for this course

  • The award How you will study How long you will study Course starts Domestic course fees International course fees
  • The awardMSc, Master, Postgraduate CourseHow you will studyFull-timeHow long you will study3 semester
    Course startsFebruaryDomestic course fees find outInternational course feesEUR 1500 per semester

Notes about fees for this course

Semester Tuition Fee:  1500 EUR

Intake period: October- January

Admission fee: 19 EUR (for all candidates)

Entry requirements

For admission to general academic postgraduate study of Food Technology and Human Nutrition, 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:

  • knowledge in chemistry, biochemistry, microbiology, mathematics and physics relevant to food science;
  • knowledge and skills in evaluation of raw materials and plan and animal food products;
  • knowledge and skills in application of various food technology operations, equipment and devices;
  • knowledge and skills in food manufacturing, preservation and storage processes; 
  • knowledge and skills in the field of sensory, physical-chemical, microbiological and toxicological food analysis;
  •  knowledge of the principles of rational nutrition for different population groups and the ability to develop appropriate dietary plans for the healthy and the sick;
  • skills in reporting, presentation and documentation of research results and presentation and documentation of project assignment results.

English proficiency

Candidates need to proof their English proficiency on at least C1 level (of the Common European Framework of Reference for Languages - CEFR). Language test requirements are the following:

  • University of Cambridge Exams: CAE, CPE with minimum of 180 points,
  • TOEFL (Internet based) with minimum of 92 points,
  • IELTS Academic Test with minimum of 7 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.

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