| Subject | ECTS points | Mandatory/Elective | Course code |
| 1st Semester |
| Introduction to nutrition | 6 | M | FFDD1/01 |
| General and
molecular biology with human genetics | 6 | M | FFDD1/02 |
| Chemistry of
physiological macro and micro elements | 5 | M | FFDD1/03 |
| Literature
review and data bases | 4 | M | FFDD1/04 |
| Nutrition and
epidemiology | 5 | M | FFDD1/05 |
| Elective
subject (module 1) | 4 | E |
| 2nd Semester |
| Organic chemistry for
dietitians | 5 | M | FFDD1/06 |
| Selected
chapters from human physiology | 5 | M | FFDD1/07 |
| Food
microbiology | 4 | M | FFDD1/08 |
| Food chemistry
1 | 6 | M | FFDD1/09 |
| Basic
technological operations | 5 | M | FFDD1/10 |
| Calculations
and statistical operations in dietetics | 3 | M | FFDD1/11 |
| Sport and
health | 2 | E | FFDD1/26 |
| 3rd Semester |
| Food chemistry 2 | 5 | M | FFDD1/12 |
| Food products | 7 | M | FFDD1/13 |
| Selected
chapters from pathophysiology | 4 | M | FFDD1/14 |
| Technological
and biopharmaceutical characteristics of nutraceuticals | 6 | M | FFDD1/15 |
| Elective
subject (module 2) | 4 | E |
| Elective
subject (module 3) | 4 | E |
| 4th Semester |
| Principles of nutrition | 5 | M | FFDD1/16 |
| Modeling and
optimization in nutrition and dietetics | 7 | M | FFDD1/17 |
| General and
food biochemistry | 6 | М | FFDD1/18 |
| Elective
subject (module 2) | 4 | E |
| Elective
subject (module 3) | 4 | E |
| Elective
subject (module 5) | 4 | E |
| 5th Semester |
| Principles of dietotherapy | 6 | M | FFDD1/19 |
| Principles of
phytotherapy | 5 | M | FFDD1/20 |
| Methods for
food analysis | 6 | M | FFDD1/21 |
| Elective
subject (module 6) | 4 | E |
| Elective
subject (university list) | 3 | E |
| Elective
subject (university list) | 3 | E |
| Elective
subject (university list) | 3 | E |
| 6th semester |
| Principles of pharmacotherapy
and therapeutical nutrition | 6 | M | FFDD1/22 |
| Immunology for
dietitians | 2 | M | FFDD1/23 |
| Food
toxicology | 5 | M | FFDD1/24 |
| Food safety
and quality control | 5 | M | FFDD1/25 |
| Elective
subject (module 5) | 4 | E |
| Professional
practice | 3 | M |
| Diploma
thesis | 5 | M |
|
| Elective subjects |
| Module 1 |
| History and culture of
nutrition | 4 | E | FFDD1/45 |
| Health
promotion for professionals in healthcare | 4 | E | FFDD1/46 |
| Module 2 |
| Spices and aromatic plants | 4 | E | FFDD1/02 |
| Aroma and odor
in food production | 4 | E | FFDD1/29 |
| Natural
preservatives in food production | 4 | E | FFDD1/30 |
| Module 3 |
| Principles of pharmaceutical
biotechnology and application in nutraceuticals | 4 | E | FFDD1/31 |
| Macro/nano
systems in design and formulation of nutraceuticals | 4 | E | FFDD1/32 |
| Innovative
technologies for the packing of nutraceuticals | 4 | E | FFDD1/33 |
| Module 4 |
| Probiotics and starter
cultures | 4 | E | FFDD1/34 |
| Food – drug
interaction | 4 | E | FFDD1/35 |
| Food
supplements | 4 | E | FFDD1/36 |
| Module 5 |
| Macrobiotics and other
unconventional nutrition | 4 | E | FFDD1/37 |
| Fruits and
juices | 4 | E | FFDD1/38 |
| Water quality | 4 | E | FFDD1/39 |
| Natural
antioxidants | 4 | E | FFDD1/40 |
| Module 6 |
| Classical
methods in food analysis | 4 | E | FFDD1/41 |
| Instrumental
methods in food analysis | 4 | E | FFDD1/42 |
| Analysis of
nutraceuticals | 4 | E | FFDD1/43 |
| Food analysis
of mycotoxins, pesticides, drug residues and heavy metals | 4 | E | FFDD1/44 |
