Study programmes / B-FT Chemistry and Food Technology
Programme: B-FT Chemistry and Food Technology
Field of study: B-FT-FT Food Technology
Level of qualification:Bachelor
Mode of study: full-time
Qualification awarded:Bachelor's degree
Specific admission requirements:Completed secondary education and entrance examination, if required.
Qualification requirements and regulations:Finished secondary education with school leaving certificate. Further information available here.
Specific arrangements for recognition of prior learning:There are no specific arrangements for recognition of prior learning. The recognition procedure of the university is guided by the Act No. 111/1998 on Higher Education Institutions and the university "Study and Examination Rules". Further information available here.
Profile of the programme:"Food Technology" study program focuses on the preparation of university-educated professionals in the field of food processing, food quality evaluation and other related fields. The study focuses on the issue of food technology in connection to the bases of agricultural production and theoretical bases of general education courses (chemistry, biology, mathematics, physics, etc.). Microbiology, and subsequently food hygiene and food legislation are an integral part of the curriculum. The study is supplemented with the basics of business economics and optional subjects that provide for greater specialization in the field. The course is finished by the state examination and defense of a thesis, which consists in independent processing of a contemporary topic of the field given, or an experiment.
 
Key learning outcomes: Advanced knowledge in theoretical fundamentals of natural sciences studies - chemistry, biochemistry and physics - followed up by other knowledge and skills in agricultural production.
Advanced knowledge in food chemistry, food conservation and food microbiology.
The graduates have basic professional theoretical and practical knowledge in chemical composition of food materials and in methods of assessing quality of foods and materials.
The graduates are able to utilise the knowledge and skills associated with processing the information on plant and animal products processing.
They are able to apply their knowledge in food technological practice, to resolve problems connected with purchasing and assessing the quality of materials of plant and animal production, to be responsible for hygienical and technological aspects of food quality.
The graduates are able to qualify at middle and higher managerial positions in agricultural and manufacturing companies of various types, in trade organisations, in control institutions and also in food services.
 
Occupational profile:After graduating from the three-year bachelor study the students are able to find their jobs in the area of food production and production of agricultural and alimentary materials. The jobs are usually at the level of middle and higher management, but also in monitoring and advisory sphere, and in the sphere of trade and services.
Graduation requirements:Min. 180 ECTS, state final exam, defence of the bachelor thesis.
Access to further studies:Successful graduates may proceed to master's study programme.
Examination regulations, assessment and grading:Further information available here.
Programme supervisor:prof. Ing. Květoslava Šustová, Ph.D.

To obtain 60 ECTS credits per academic year, students should choose courses from any other study programme taught at the university.

 
1st semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
PVR-TPCrop Science and Plant NutritionExam8
CAA-TCInorganic and Analytical ChemistryFulfillment of requirements2
CAA-TPInorganic and Analytical ChemistryExam4
CAASInorganic and Analytical Chemistry - SeminaryFulfillment of requirements1
MTMathematicsExam6
MFYHZMorphology and Physiology of Farm AnimalsExam6
AFYRPlant Anatomy and PhysiologyExam6
 
2nd semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
CHZ-TPFarm Animal Husbandry (TP)Exam8
POMI1Food Microbiology I.Exam6
COR-COrganic ChemistryFulfillment of requirements2
COR-POrganic Chemistry - PExam4
COSOrganic Chemistry - SeminaryFulfillment of requirements1
FYZPhysicsExam6
 
 A group of elective courses (necessary to accomplish min. 1 cours.)
AJP1World Language - English Advanced Course 1Fulfillment of requirements1
AJSP1World Language - English Intermediate Course 1Fulfillment of requirements1
NJP1World Language - German Advanced Course 1Fulfillment of requirements1
NJSP1World Language - German Intermediate Course 1Fulfillment of requirements1
 
3rd semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
CBIZ-PBiochemistry in FT - lecturesExam4
CBIZ-CBiochemistry in FT - seminaryFulfillment of requirements2
EKOBusiness EconomicsExam5
HOZPEvaluation of Agricultural ProductsExam6
CPO-CFood ChemistryFulfillment of requirements2
CPO-PFood ChemistryExam4
TEMAMeat TechnologyExam7
 
 A group of elective courses (necessary to accomplish min. 1 cours.)
AJP2World Language - English Advanced Course 2Exam2
AJSP2World Language - English Intermediate Course 2Exam2
NJP2World Language - German Advanced Course 2Exam2
NJSP2World Language - German Intermediate Course 2Exam2
 
4th semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
TECCECereal Products ProcessingExam6
KONZP1Food Conservation 1Exam4
LAKTLactologyExam5
TEKPTechnology of Fermenting IndustryExam6
PRAXBVocational Practice (2 weeks)Fulfillment of requirements2
 
 A group of elective courses (necessary to accomplish min. 1 cours.)
OTAJTEnglish for specific PurposeExam3
OTNJTGerman for Specific PurposeExam3
 
5th semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
MLTEDairy TechnologyExam6
OHYGPFood HygieneExam6
TEDPPoultry Products TechnologyExam6
PZRYBProduction and processing of fishExam4
TESATechnology of SaccharidesExam6
 
6th semester
 
CodeCourse titleMode of completionCredits
 A group of required courses
BPBachelor ThesisFulfillment of requirements10
ZSENANBasics of sensory analysisExam3
POTLE1Food Legislation 1Exam6
TETUTechnology of FatsExam5
RPSDThe development of psychosocial skillsFulfillment of requirements2
 
Groups of courses for the entire plan
 
CodeCourse titleMode of completionCredits
 A group of elective courses (necessary to accomplish min. 2 cours.)
TVCPBee productsExam6
PZDComputer Data ProcessingFulfillment of requirements4
PEZPEnvironmental ConservationExam5
PEOZFruit and Vegetables GrowingExam6
SYRCheese ProductionExam5
PLAKRMedical and Aromatic Crops ScienceExam5
VINRVinicultureExam4
ZHPCTZoohygiene and Disease PreventionExam5