2026/2027 autumn (Faculty of Biomedical Sciences)
Erasmus+ Faculty of Biomedical Sciences programs:
DENTAL HYGIENE
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Module. General Clinical Subjects (Internal Diseases and Oral Pathology (3 Cred.), Pharmacology (3 Cred.), Fundamentals of Biochemistry and Immunology (3 Cred.)) | 9 | The purpose of the subject is to provide students with knowledge and skills about biochemical and immunological processes occurring in the human body, the main groups of drugs, their action, adverse reactions caused by drugs, changes occurring in the human body, the most common internal diseases and their prevalence, causes, clinical symptoms, syndromes, the expression of diseases in the mouth, diagnostic criteria, treatment and prevention. |
| 2. | Module. Professional Dental Hygiene | 9 | The purpose of the subject is to acquaint students with the concept of professional oral hygiene, the purpose, tasks, the role of the oral hygienist in performing professional hygiene, to provide knowledge about professional oral hygiene procedures, their application and methodical performance. |
| Total: | 18 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 33 | ||
ODONTOLOGICAL CARE
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Module. General Clinical Subjects (Internal Diseases and Oral Pathology (3 Cred.), Pharmacology (3 Cred.), Fundamentals of Biochemistry and Immunology (3 Cred.)) | 9 | The purpose of the subject is to provide students with knowledge and skills about biochemical and immunological processes occurring in the human body, the main groups of drugs, their action, adverse reactions caused by drugs, changes occurring in the human body, the most common internal diseases and their prevalence, causes, clinical symptoms, syndromes, the expression of diseases in the mouth, diagnostic criteria, treatment and prevention. |
| 2. | Anatomy, Histology and Physiology | 6 | The purpose of the subject is to provide students with knowledge about the structure of the human body, the functions of organs and organ systems; students must understand that organ systems do not exist only as separate units, but that each system directly or indirectly depends on the others for the normal functioning of the body. |
| Total: | 15 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 30 | ||
GENERAL PRACTICE NURSING
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Anatomy, Physiology and General Pathology | 9 | The purpose of the subject is to provide students with knowledge about the structure of the human body, the functions of organs and organ systems; students must understand that organ systems do not exist only as separate units, but that each system directly or indirectly depends on the others for the normal functioning of the body; to know the pathological processes in the body. |
| 2. | Microbiology and Infection Control | 3 | The purpose of the subject is to provide knowledge that examines the impact of the environment on human health, identifies measures aimed at preserving the health of employees and patients; to create favorable living and working conditions, and to introduce the external and internal structure of microorganisms and the patterns of their vital activity. |
| 3. | Communication and Health Psychology | 3 | The purpose of the subject is to introduce the characteristics of interpersonal communication, including an analysis of the essential components of communication (the communication process and climate, verbal and non-verbal communication, listening, emotional expression, and conflict resolution) as well as the factors influencing it (self-concept and social perception). To provide knowledge of health psychology, which examines the psychological determinants of health. |
| Total: | 15 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 30 | ||
PHYSIOTHERAPY
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Anatomy, Physiology and General Pathology | 9 | The purpose of the subject is to teach to identify and assess anatomical, physiological and psychological pathology level of various age people. Students analyze body shapes, structures, their development and functional importance, standards and irregularities of human body’s physiological functions. Such analysis of the human body provides students with the versatile knowledge about human being, allows understanding of the influence of external and internal factors on body’s shape alteration, and explains the causative link between environment and organism and between organs and their functions. A student has to understand the human body as a whole. |
| 2. | Traumatology, Orthopedic and Surgical Physiotherapy | 7 | During the course, students analyze the most common pathologies after injuries, operations, congenital and acquired deformities. Theoretical knowledge is applied in practical examination and evaluation of the patient, identifying his problems and predicting physiotherapy measures in a specific case. Will know the indications and contraindications of specific traumatological cases. |
| Total: | 16 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 31 | ||
SOCIAL WORK
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Basics of Social Work | 12 | The purpose of the subject is to provide knowledge about the methods used in social work practice, to develop the social worker’s communication, counseling, and cooperation skills, so that the future specialist is able to plan, organize and provide quality social services and assistance, to be able to identify the need for social services and assistance, to be able to adapt and act professionally when the need changes, develop the ability to set limits and avoid professional burnout. |
| 2. | Social Work Administration | 4 | While studying the subject, students will know the principles of social work administration, describe the development of management science, and know the main functions of management. Will analyze team development processes, develop the ability to work in a team. They will anticipate the need for supervision in the organization, the principles of creating a supervision concept, and will get to know different forms of supervision. |
| Total: | 16 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 31 | ||
FIRST MEDICAL AID
| Subject code | Subject | Credit | Short description of the subject |
|---|---|---|---|
| 1. | Microbiology and Infection Control | 3 | The purpose of the subject is to provide knowledge that explores the impact of the environment on human health, identifies measures to preserve the health of the worker and the patient; to create favorable living and working conditions; and to familiarize students with the internal and external organization of micro-organisms and the patterns of their life activity. |
| 2. | Acute Conditions in Pediatrics | 4 | The purpose of the subject is to train emergency medicine specialists who are familiar with the etiology and pathogenesis of pediatric diseases, the symptomatology of acute pediatric conditions, the diagnosis of symptoms and syndromes, the principles of treatment, and the clinical pharmacology of the drugs needed to provide emergency care for these conditions. |
| 3. | Anatomy, Physiology and Pathology | 9 | The purpose of the subject is to provide knowledge of human anatomy, physiology and pathology, forming the basic basis of theoretical knowledge for further studies: to develop the ability to explain the most general terms of anatomy, physiology and pathology; describe the shapes and structures of the human body, indicate the position of the organs and their projection in the human body; describe morphological, physiological and pathological changes in the body related to age; to develop an understanding of the functioning of human organs and organ systems, their interrelationship, mechanisms of regulation of functions. |
| Total: | 16 | ||
| Common Subjects for all Study Programs: | |||
| A. | Innovative Information Technology | 6 | The course is designed to familiarize students to the principles of effective electronic search, train to find the necessary information in specialized databases, to prepare various purpose documents, use the spreadsheets while organizing practical daily tasks and complex documentation, process accounting data and analyze financial activities. What is more, the course is designed to introduce students to modern presentation development principles, train them to create databases and summarize the information stored in the database. |
| B. | Professional Foreign Language | 6 | To be able to communicate and cooperate in foreign language in professional activity, be able to receive and transfer information in foreign language. |
| C. | Health Nutrition | 3 | The course of the subject is designed to provide students with knowledge about the composition of nutrients, values, healthy and dietary nutrition, the principles of health promotion. Theoretical classes analyze the concept of healthy and dietary nutrition, dietary nutrition and nutrition care, the composition and value of basic nutrients. During the exercise, the ability to plan a menu according to different age groups is developed. |
| Total: | 15 | ||
| ALL TOTAL: | 31 | ||
If you have any other questions please contact with the Panevėžio kolegija/State Higher Education Institution International office:
| HEAD OF INTERNATIONAL RELATIONS, MARKETING AND PROJECTS DEPARTMENT Laima Mikalajūnienė Laisvės sq. 23, Panevėžys, LITHUANIA LT-35200 Tel. +370 45 433 044 E-mail: laima.mikalajuniene@panko.lt |
COORDINATOR OF INTERNATIONAL RELATIONS Jovita Kaziukonytė-Levanienė Tel. +370 45 431 801 Mob. +370 609 751 14 E-mail: jovita.kaziukonyte@panko.lt inter@panko.lt |
