{"id":49258,"date":"2025-10-27T10:01:59","date_gmt":"2025-10-27T10:01:59","guid":{"rendered":"https:\/\/unhz.eu\/fakulteti-i-agrobiznesit\/?page_id=49258"},"modified":"2026-02-06T12:24:22","modified_gmt":"2026-02-06T12:24:22","slug":"teknologji-ushqimore-bsc-2025-2030","status":"publish","type":"page","link":"https:\/\/unhz.eu\/fakulteti-i-agrobiznesit\/programet-tu-2\/teknologji-ushqimore-bsc-2025-2030\/","title":{"rendered":"Teknologji Ushqimore Bsc. 2025-2030"},"content":{"rendered":"\n<p><strong><em>Teknologji Ushqimore Bsc. 2025-2030<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td colspan=\"6\"><strong>Viti<\/strong><\/td><\/tr><tr><td colspan=\"3\"><strong>Semestri I<\/strong><strong><\/strong><\/td><td colspan=\"3\"><strong>Or\u00eb\/jav\u00eb<\/strong><strong><\/strong><\/td><\/tr><tr><td><strong>Nr.<\/strong><\/td><td><strong>O\/Z<\/strong><\/td><td><strong>L\u00ebnd\u00ebt<\/strong><\/td><td><strong>L<\/strong><\/td><td><strong>U<\/strong><\/td><td><strong>ECTS<\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Biologjia<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Matematik\u00eb<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Kimia e p\u00ebrgjithshme dhe inorganike<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>O<\/td><td>Kimia fizike<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>5<\/td><td>O<\/td><td>Hyrje n\u00eb teknologjin\u00eb e ushqimit<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Gjuh\u00eb angleze<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td>7<\/td><td>Z<\/td><td>Teknologjia e informacioni<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td colspan=\"6\"><strong>Semestri II<\/strong><strong><\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Mikrobiologji ushqimore dhe higjiena<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Biokimia<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Bazat e metodave instrumentale<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>O<\/td><td>Kimia organike<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>5<\/td><td>O<\/td><td>L\u00ebnd\u00ebt e para me origjin\u00eb bimore<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Inovacionet dhe tendencat e reja n\u00eb teknologjin\u00eb ushqimore<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td>7<\/td><td>Z<\/td><td>Mbrojtja e ushqimit<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td colspan=\"6\"><strong>Semestri III<\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Bioteknologji ushqimore<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Bazat e transmetimit t\u00eb nxeht\u00ebsis\u00eb, mas\u00ebs dhe l\u00ebvizjes ne industrin\u00eb ushqimore<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Kimi Analitike<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>O<\/td><td>P\u00ebrpunimi i ushqimit me prejardhje bimore<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>5<\/td><td>O<\/td><td>Teknologjia e p\u00ebrpunimit t\u00eb ujit t\u00eb pijsh\u00ebm<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Enzimologjia ushqimore<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td>7<\/td><td>Z<\/td><td>Teknologjia e p\u00ebrpunimit t\u00eb fruta-perimeve<\/td><td>2<\/td><td>1<\/td><td>3<\/td><\/tr><tr><td colspan=\"6\"><strong>Semestri IV<\/strong><strong><\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Proceset themelore n\u00eb teknologjin\u00eb ushqimore<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Kimia ushqimore<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Teknologjia p\u00ebr p\u00ebrpunimin e qum\u00ebshtit<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>O<\/td><td>Kontrolli dhe sigurimi i cil\u00ebsis\u00eb n\u00eb industrin\u00eb ushqimore<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>5<\/td><td>O<\/td><td>Teknologjia e drith\u00ebrave<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Teknologjia e prodhimit t\u00eb maltit<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td>7<\/td><td>Z<\/td><td>Bio Prodhimet<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td colspan=\"6\"><strong>Semestri V<\/strong><strong><\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Ushqimi dhe t\u00eb ushqyerit e njeriut<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Gjenetika aplikative<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Teknologjia e prodhimit t\u00eb birr\u00ebs<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>O<\/td><td>Ambalazhimi dhe ruajtja e produkteve ushqimore&nbsp;<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>5<\/td><td>O<\/td><td>Ekonomia dhe drejtimi i biznesit ushqimor<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Teknologjia e p\u00ebrpunimit t\u00eb mishit<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td>7<\/td><td>Z<\/td><td>Teknologjia e produkteve t\u00eb pjekjes<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td>8<\/td><td>Z<\/td><td>M\u00ebsimi praktik<\/td><td>0<\/td><td>3<\/td><td>4<\/td><\/tr><tr><td colspan=\"6\"><strong>Semestri VI<\/strong><strong><\/strong><\/td><\/tr><tr><td>1<\/td><td>O<\/td><td>Teknologjia e proceseve fermentuese<\/td><td>3<\/td><td>2<\/td><td>6<\/td><\/tr><tr><td>2<\/td><td>O<\/td><td>Bazat e toksikologjis\u00eb<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>3<\/td><td>O<\/td><td>Metodologjia e hulumtimit<\/td><td>2<\/td><td>2<\/td><td>5<\/td><\/tr><tr><td>4<\/td><td>Z<\/td><td>Teknologjia e pijeve alkoolike dhe ver\u00ebs<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td>5<\/td><td>Z<\/td><td>Analizat senzorike te ushqimit<\/td><td>2<\/td><td>1<\/td><td>4<\/td><\/tr><tr><td>6<\/td><td>Z<\/td><td>Nd\u00ebrmarr\u00ebsia<\/td><td>2<\/td><td>2<\/td><td>4<\/td><\/tr><tr><td>7<\/td><td>O<\/td><td><strong>Punim Diplome<\/strong><\/td><td>&nbsp;<\/td><td>&nbsp;<\/td><td>10<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Teknologji Ushqimore Bsc. 2025-2030 Viti Semestri I Or\u00eb\/jav\u00eb Nr. O\/Z L\u00ebnd\u00ebt L U ECTS 1 O Biologjia 3 2 6 2 O Matematik\u00eb 3 2 6 3 O Kimia e&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":48659,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-49258","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Teknologji Ushqimore BSc 2025\u20112030 \u2013 Plan\u2011Program | UNHZ<\/title>\n<meta name=\"description\" content=\"Shiko plan\u2011programin e studimit Bachelor \u201cTeknologji Ushqimore\u201d 2025\u20112030 n\u00eb Fakultetin e Agrobiznesit UNHZ \u2013 l\u00ebnd\u00ebt e semestrave, ECTS dhe struktur\u00ebn akademike.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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