Name of qualification Name of qualification: Magister inženir prehrane/magistrica inženirka prehraneAdd to comparison
Translated title (no legal status) Translated title: Master’s degree in Nutrition
Type of qualification Type of qualification: Master’s degree
Category of qualification Category of qualification: Educational Qualification
Type of education Type of education: Master's education
Duration Duration of education:
2 years
Credits Credits: 120 credits
Admission requirements Entry conditions:

In order to enrol in the second-cycle master’s study Nutrition candidates must have completed:

  • first-cycle higher education study programme Food Science and Nutrition or a comparable first-cycle study programme at another university;
    • first-cycle university study programme at the Biotechnical Faculty or another faculties in Slovenia or abroad which do not belong to the chosen narrow/related study field (a related study field is defined in the points a) and c)), if they additionally accumulate 30 credits among the subject of the first-cycle higher education study programme Food science and Nutrition. Namely:
    • a) graduates of the study programmes in the fields of life sciences, like Biotechnical Faculty, completes the subjects from the range of compulsory professional subjects (Diet basics, Clinical dietetics and epidemiology of nutrition, Food hygiene,

Food microbiology, Quality of food and legislation, Organisation and operation of food industry plants, Physiology of digestion),

  • b) graduates of the study programmes with a comparable extent of fundamental subjects (Mathematics, Chemistry, Physics, Biochemistry) complete the subjects from the range of compulsory professional subjects (Diet basics, Clinical dietetics and epidemiology of nutrition, Food hygiene, Food microbiology, Quality of food and legislation, Organisation and operation of food industry plants, Physiology of digestion) and c) graduates from all the rest study fields without a comparable range of fundamental and professional subjects; the additional credits are determined from the range of compulsory fundamental and compulsory professional subjects;
  • c) first-cycle higher education professional study programme in the field of Food science and Nutrition under the old or the new programme or a first-cycle higher education professional study programme at another university;
  • d) an enrolment will also be permitted (under the stated conditions) to all other candidates, not included in the selected narrow/related study field (a related study field is defined in the points a) and c));
  • e) a first-cycle higher education professional study programme or a former higher education professional study programme at the Biotechnical Faculty or other faculties in Slovenia and abroad, which do not belong in the selected narrow/related study field (a related study field is defined in the points a) and c)), if they additionally accumulate up to 60 credits among the subjects of the first-cycle studies Food Science and Nutrition. Namely: a) graduates of study programmes in the fields of life sciences, like Biotechnical Faculty, complete the subjects (up to 30 credits) from the range of compulsory professional subjects (Diet basics, Clinical dietetics and epidemiology of nutrition, Food hygiene, Food microbiology, Quality of food and legislation, Organisation and operation of food industry plants, Physiology of digestion I); b) graduates of the study programmes with a comparable extent of fundamental subjects (Mathematics, Chemistry, Biology, Physics, Biochemistry) complete the subjects (up to 40 credits) from the range of compulsory professional subjects (Diet basics, Clinical dietetics and epidemiology of nutrition, Food hygiene, Food Microbiology, Quality of food and legislation, Organisation and operation of food industry plants, Physiology of digestion I) and c) graduates of the all other study fields which do not have a comparable range of fundamental and professional subjects; the additional 60 credits are then determined from the range of compulsory fundamental and compulsory professional subjects. In the case of limited enrolment:
  • the candidates in the points (a) and (b) are selected on the basis of grades of the passed examinations, i.e. for the candidates in the point (a) the average grade of the first-cycle study examinations is taken into account; for the candidates in the point (b) the average grade of the first-cycle examinations and the examinations which are conditional for enrolment is taken into account;
  • the candidates in the points (c) and (d) are selected on the basis of grades of the passed examinations, i.e. for the candidates in the point (c) the average grade of the first-cycle study examinations is taken into account; for the candidates in the point (A) the average grade of the first-cycle studies and examinations which are conditional for enrolment, is taken into account. For candidates with the same number of credits from the previous sentence achievement in the first-cycle studies (the average grade in examinations) is taken into account.

 
ISCED field
ISCED subfield
Qualification level

SQF Level: SQF 8
EQF Level: EQF 7
EOVK Level: Second level

Learning outcomes:

The qualification holder will be able to:

General competences

Students will be able to:

  • demonstrate knowledge of fundamental natural science and biotechnological knowledge,
  • work in an interdisciplinary team,
  • demonstrate specialist knowledge acquired through the study of theoretical and practical cases,
  • coherently apply acquired knowledge in practice,
  • demonstrate research capability and intuition,
  • transfer, critically asses and apply theoretical knowledge in practice and problem-solving, especially by seeking out new sources of knowledge, through interdisciplinary work and through the application of scientific methods,
  • generate new ideas,
  • address problems and make decisions in practice,
  • make decisions in complex and unexpected situations,
  • communicate in an open manner and demonstrate proficiency in the use of information technologies,
  • demonstrate readiness for a lifelong learning,
  • communicate various intellectual concepts,
  • demonstrate autonomy and a critical spirit,
  • show professional ethical responsibility.

Subject-specific competences

Students will be able to:

  • think scientifically,
  • demonstrate in-depth theoretical an practical knowledge of specific contents of food biochemistry, nutrition physiology, human diet, nutrition immunology, quantitative statistical methods, special microbiology of food, food safety, toxicology and contamination of food,
  • demonstrate in-depth knowledge of diet planning, assessment and implementation of dietetics and clinical diet, diet in various life cycles, alternative ways of diet, special diet, gastronomy in diet,
  • offer education in the field of food and diet, and guidance for all the target groups of healthy population, and patients; promote healthy diet,
  • demonstrate in-depth knowledge of functional food and nutraceuticals, new food, food engineering and legislation which all enable graduates to carry out specific tasks in food and pharmaceutical industry;
  • demonstrate mastery of theory and practice of food analytics (physical and chemical, microbiological, sensory) and organise and management of control analytical, development and research laboratories;
  • master informational systems and scientific communication, topical problems of modern diet, scientific research methods in the field of diet, and understand and apply current scientific and technical literature, which all enable graduates to be researches in the field of food and diet.

Assesment and completion:

Examination performance is graded as follows: 10 (excellent); 9 (very good: above-average knowledge but with some mistakes); 8 (very good: solid results); 7 (good); 6 (adequate: knowledge satisfies minimum criteria); 5–1 (inadequate). In order to pass an examination, a candidate must achieve a grade between adequate (6) and excellent (10).

Progress:

Students may enrol in the next year if by the end of the academic year they have completed all prescribed requirements in the syllabuses and achieved a minimum of 48 ECTS credits.

Progression:

Third-cycle doctoral study programmes (SQF level 10)

Conditions for obtaining a public document:

Students complete the studies when they have completed (passed) all the prescribed requirements in the study programme in the extent of 120 credits. Students must prepare a master’s thesis which must receive a positive grade, and successfully publicly present and defend it.

Awarding body:

University of Ljubljana, Faculty of Bioengineering

URL

Awarding body URL:
http://www.bf.uni-lj.si/dekanat/studijski-programi/
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