Study programmes / C-FT Chemistry and Food Technology
Programme: C-FT Chemistry and Food Technology
Field of study: C-FT-ECT Ecotrophology
Level of qualification:Master continuing
Mode of study: full-time
Qualification awarded:Master's degree
Specific admission requirements:Completed bachelor degree programme and entrance examination, if required.
Qualification requirements and regulations:Finished Bachelor's degree programme with bachelor diploma. 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:Study provides students with basic knowledge about the production (primary production), composition and structure of all basic types of agricultural products, and with a good understanding of major food (production) technologies, including novel food production. It also deals with relevant food legislation. The graduate will have a good general understanding of environmental disciplines The study program builds on solid knowledge of microbiology, including food microbiology and the basics of medical microbiology, knowledge of chemistry (including food chemistry and analytical chemistry), molecular biology and genetics. Graduates will have the knowledge of nutritional biochemistry and physiology (including basic knowledge of anatomy), and consequently of clinical nutrition, nutrition of particularpopulation groups, and of epizootiology and epidemiology. They will also have the necessary basic knowledge of counseling psychology and didactics.
Key learning outcomes: Ability to distinguish particular tissues and organs on the macroscopic and microscopic level.
Ability to evaluate the deviations from the homeostasis of an organism.
Ability to assess and to positively influence a nutritive status.
Be able to provide a nutritive recommendation to various population groups.
Ability to prevent diseases connected with nutrition.
Ability to positively influence people with bad nutrition habits.
Ability to assess an appropriateness of the nutritive and health claims.
Ability to evaluate and manage microbial risks connected with nutrition.
Occupational profile:The graduates are able to find jobs in manufacturing food companies both in the Czech Republic and abroad, especially in the field of producing and introducing new foods to the market, including foods made from GMO or containing GMO and also the so called functional foods and foods meant for special nutrition. The graduates are also able to work in state administration such as institutions dealing with public health, state veterinary administration and state agriculture and food inspection. One of the most important fields for the graduates to find jobs in is in consultancy in the sphere of nutrition and also in education, science and research.
Graduation requirements:Min. 120 ECTS, state final exam, defence of the master's thesis.
Access to further studies:Successful graduates may proceed to doctoral study programme.
Examination regulations, assessment and grading:Further information available here.
Programme supervisor:prof. MVDr. Ing. Tomáš Komprda, CSc.

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
BIVYCLBiotechnology in Human NutritionExam6
TOPOTFood ToxicologyExam5
ANCLOHuman AnatomyExam6
PSYVYPsychology of NutritionExam5
SPHYPSpecial Food HygieneExam6
2nd semester
CodeCourse titleMode of completionCredits
 A group of required courses
GECLHuman GeneticsExam5
VYCLHuman NutritionExam5
FYZCLHuman PhysiologyExam5
STZPDStatistical processing of dataExam4
PRAXDVocational Practice (4 weeks)Fulfillment of requirements4
3rd semester
CodeCourse titleMode of completionCredits
 A group of required courses
KOMVYCommunal NutritionExam5
POGIFood GenomicsExam5
SPMIKRSpecial MicrobiologyExam6
4th semester
CodeCourse titleMode of completionCredits
 A group of required courses
DPDiploma thesisFulfillment of requirements20
FUPOFunctional FoodsExam4
PRVWPreventive NutritionExam5
Groups of courses for the entire plan
CodeCourse titleMode of completionCredits
 A group of elective courses (necessary to accomplish min. 4 cours.)
AGPOLAgrarian PolicyExam6
VYZKPAnimal nutrition and production qualityExam5
MNGBusiness ManagementExam5
SPOLSCatering EstablishmentsExam4
VYDOPDiet recommendationsExam4
EKOL2Ecology IIExam5
HRKPFertilization of plants and production qualityExam5
MEPOVFood Research MethodologyExam4
VYCLDIEHuman Nutrition and DieteticsExam5
MANPOMicrobiological Analysis of FoodExam6
FMVPPhysical and Mechanical Characteristics of FoodsExam4
TROFRTrophic ChainsExam4