green lettuce salad close up with olive oil in background


ul. Poznańska 201-205, Kalisz   View map

This field of study is interdisciplinary as it combines technical and agricultural know-how. It is also founded on maths, chemistry, physics, biology, agriculture, economics, arts and sociology. The study mainly focuses on acquiring practical knowledge of technology and production engineering, food analysis, proper human diet, biotechnology, microbiology as well as safety of food production, ways of food conservation, packaging, storing and transport. Moreover, other disciplines of study also involve: the criteria and methods for quality of raw materials, half-finished and finished products evaluation. Despite all these there are: heat and waste water management, waste and by products management after the production of food of vegetable and animal origin etc. Students will be acquainted with the construction and machine operation of machinery and devices used in food industry and they will get to know how to design technological lines and processes.


The graduates of the first cycle studies (Food Technology and Human Nutrition) possess the knowledge and skills which enable them to understand intricacies of different agricultural foodstuffs processes, the factors which influence composition, quality of nutritional value and health safety of various types of groceries and they learn how to preserve their biologically active compounds beneficial to human health. Besides, they are able to organize production, including the selection of machines and devices. They can use computer technology in the design of unit processes and technological lines to control technological processes. The graduates are prepared to take up second cycle studies.

Due to a three-month vocational training in various food factories placed throughout Kalisz region, the graduates (engineers) are qualified to take up jobs in all branches of food industry.

The above characteristics of Food Technology and Human Nutrition field of study was first introduced at PWSZ in Kalisz in 2016/17. It proved to be awaited. Students can become engineers or food technicians without leaving their home town, which is also important for family budgets.

The above characterised field of study, i.e. Food Technology and Human Nutrition, offered by PWSZ in Kalisz in the academic year 2016/2017 confirms the region needs this offer. Due to this educational offer, students wishing to learn an attractive profession of an engineer, food technician, do not have to have to leave their home town for a few years to go to other distant universities. Apart from reducing stress related to changing one’s place of permanent residence, and discomfort of living away from one’s family, this certainly contributes significantly to reducing costs of studying for the parents.


Chosen Curriculum Problems

Ecology and environment protection: ecological, ethical and economic aspects of environmental protection; influence of emission of harmful and anthropogenic substances on the state of environment; ways of preventing environmental pollution; principles of environmental protection; ecological bases of health protection; biodegradation of food industry refuse, utilization, and recycling.


Chemistry and chemical and sensory analysis, biochemistry, microbiology, hygiene and safety of food production:

chemical composition, concentration and qualities of main components of source materials and food products (animal and plant), food additives; chemical and biological pollution of food; water in food; changes on food quality and stability due to storage; food components (proteins, enzymes, peptides, lipids, sphingolipids, sterols, minerals, olfactory substances, natural colourings, vitamins, amines; interaction of food components in time; characteristics of saprophytic and pathogenic micro-organisms found in food products and ways of eliminating them; changes of food caused by the development of microflora and activity of exogenous enzymes; use of microorganisms in biotechnological processes; basics of analysis: chemical, instrumental and sensory – used in food evaluation; methods of marking basic food components


General food technology, special technologies and food storage:

Raw products in food processing; technological process – choice and preliminary preparation of raw products, operations and unit processes; changes taking places in food during production, preserving, and storage; selection of operations and unit processes in technological process; evaluation criteria of products and food concentrates quality; characteristics of food preserving methods (cooling, freezing, lyophilisation, pasteurization, sterilization, drying, chemical methods, biological methods); systems of food packaging; tagging food packages; development trends of food technology; technologies of animal and plant products, including processing of fruit and vegetables, drinks, concentrates, breads, confectionary products, coffee; biotechnology of food, including fermented drinks; technology in food catering.


Human nutrition:

nutrition value of different groups of food products; use of energy value of food; indispensable nutrition components – bio-accessibility and role in organism; enriching nutrition value of food products; role of biologically active components of food for appropriate feeding of humans; main nutritional components in food chemical reactions; norms and rules of feeding; principles of designing menus; alternative and health diets; nutrition and feeding; influence of pollution in food on safety; allergens in food; prevention of diet depending illnesses