Study programmes / C-FT Chemistry and Food Technology
Programme: C-FT Chemistry and Food Technology
Field of study: C-FT-FQS Food Quality and Safety
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:In addition to classical microbiological determination advanced microbiological methods are taught, including molecular typing methods (PCR); in the field of chemical analysis separation and other promising instrumental methods, including bioanalytical (immunoassay), are taught. In this context, the student acquires the necessary knowledge of food toxicology. By completing courses in the field of genetics the graduates will become versed innovel food issues (including the issue of GMOs). Superstructure of Human Nutrition is the area of functional foods, including functional food analysis. By mastering the field of food hygiene the graduate will attain extensive knowledge of specific hygiene requirements for various food commodities. They will be able to implement and, by right of the authorities, monitor quality and food safety management systems (including HACCP in the production of basic food commodities) in food companies, and they will also be qualified to inspect food safety management systems already implemented.
Key learning outcomes: Knowledge of basic physico-chemical processes.
Theoretical knowledge and practical skills regarding instrumental methods used at analysis of foods and agricultural products.
Ability to process analytical data, evaluate analytical processes and ensure quality of the results.
Ability to select and use a bioanalytical method for particular practical applications.
Ability to work in a microbiological laboratory, identify microorganisms and carry out microbiological analysis of foods.
Ability to analyze the foodstuffs and prevent foodborne diseases.
Ability to evaluate and manage health risks connected with food consumption.
Ability to apply knowledge and methods of genetics and genomics in food production.
Ability to assess a pertinence of nutrition and health claims.
Occupational profile:The graduates are able to find jobs in manufacturing and food companies both in the Czech Republic and abroad, or in the state administration such as institutions dealing with public health, state veterinary administration and state agriculture and food inspection. They can also work in the sphere of consultancy, education, science and research, insurance services, court-appointed services and in both internal and external auditing. The graduates can also work as advisors or experts in the field of human nutrition. The can be very successful in commercial chemical and microbiological laboratories dealing not only with food quality and safety but also with the general questions of the environment.
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. Ing. Alžbeta Jarošová, 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
CAL-CAnalytical Chemistry - CVFulfillment of requirements2
CAL-PAnalytical Chemistry - PExam4
POMI2Food Microbiology IIExam5
TOPOTFood ToxicologyExam5
CFZPhysical ChemistryExam5
SPHYPSpecial Food HygieneExam6
2nd semester
CodeCourse titleMode of completionCredits
 A group of required courses
VYCLHuman NutritionExam5
MANPOMicrobiological Analysis of FoodExam6
KBAPQuality and Safety of Aquatic FoodExam3
RADHYRadiobiology and radiation hygieneExam5
STZPDStatistical processing of dataExam4
PRAXDVocational Practice (4 weeks)Fulfillment of requirements4
3rd semester
CodeCourse titleMode of completionCredits
 A group of required courses
CBANBioanalytical MethodsExam5
MNGBusiness ManagementExam5
POGIFood GenomicsExam5
SRZNFood Quality and Safety ManagementExam6
CIAMChemical Instrumental and Analytical MethodsExam6
4th semester
CodeCourse titleMode of completionCredits
 A group of required courses
DPDiploma thesisFulfillment of requirements20
FUPOFunctional FoodsExam4
FMVPPhysical and Mechanical Characteristics of FoodsExam4
SENANPSensory analysis of foodExam3
Groups of courses for the entire plan
CodeCourse titleMode of completionCredits
 A group of elective courses (necessary to accomplish min. 1 cours.)
SPOLSCatering EstablishmentsExam4
POINFood EngineeringExam5
PTEFood Production TechnologyExam6
MEPOVFood Research MethodologyExam4
GENZGenetics ZExam5
PZKOGrowing and Processing of SpicesExam6
RLZDHuman Resources ManagementExam4
MRKT1Marketing 1Exam4
PVOPOperation Water in Food IndustryExam4
BPPPackaging and Sales of Food ProductsExam6
OCHRRPlant ProtectionExam5
ZOPPProcessing of waste from the food industryExam5
ZHPCTZoohygiene and Disease PreventionExam5