The New Bachelor Programme
"Applied Biosciences and Biotechnology"

Level 1

Semester 1

Semester 2

Modules

ECTS

Modules

ECTS

Introduction to Chemistry

Introduction to Physics

Calculus

Introduction to Biology 

Computer Skills   

Faculty Optional

5

5

5

5

5

5

Biochemistry I

Cell Biology 

Scientific Data Analysis

Genetics and Mol. Biology I

Biodiversity

Foreign Language

5

5

5

5

5

5

Level 2

Semester 3                                                       

Semester 4

Modules

ECTS

Modules

ECTS

Biochemistry II

General  Physiology I

Genetics and Mol. Biology II

Foreign Language

Minor

5

5

5

5

10

Experimental Design and Analysis

General Physiology II

Microbiology and Virology

Toxicology

Minor

5

5

5

5

10

Level 3

Semester 5

Semester 6

Modules

ECTS

Modules

ECTS

Biotechnology I

CORE Optional (H, A , F)

Minor

5

15

10

Biotechnology II

CORE Optional (H, F, A)

Minor 

5

15

10

 CORE Optional:

H: 
Human Biology and Pathology

Cell Signalling

Immunology

A:
Principles of Crop Production

Plant Protection and Pest Control

Modern Agro-Technologies

F:
Food Biotechnology I

Food Analysis

5

5

5

5

5

5

10

5

CORE Optional:

H:
Biological Basis of Disease

Introduction to Laboratory Medicine

A:
Post-Harvest Technology and Food Conservation

Plant Biotechnology

Livestock Development

F:

Food Biotechnology II

Food Safety and  Quality Assurance

Food Nutrition and Public Health

5

10

5

5

5

5

5

5

Level 4

Semester 7

Semester 8

Modules

ECTS

Modules

ECTS

CORE  Optional

Free credits

Minor

10

10

10

Optional

Project

Minor

5

15

10

CORE  Optional:

H: 
Pharmacology

Medical Microbiology and Virology

A:
Protected Agricultural  Technologies

Sustainable Development of Agricultural Resources

F:
Food Biotechnology III

5

5

5

5

10

Optional:

H: 
Exercise Physiology  or

Principles of Healthcare Management

A:
Agricultural Management and Support Services   or

Aquaculture

F:
Technology of Food Production  I     or

Technology  of Food Production II  or

Technology  of Food Production II 

5

5

5

5

5

5

5