Study programmes / C-FT Chemistry and Food Technology
Programme: C-FT Chemistry and Food Technology
Field of study: C-FT-FT Food Technology
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:Master's study program "Food Technology" focuses on the preparation of university-educated professionals in the field of processing and food quality evaluation and related fields, particularly for senior management of companies. The study builds on all the food technology knowledge acquired in the Bachelor's degree courses and extends it substantially both in terms of theory and its practical application. Sttudents are provided with concise information on production and management of food distribution processes, the exploitation and processing of statistical data, and marketing. The study extends the knowledge in the field of food analysis, human nutrition, and systems of quality and food safety management. The listener can further specialize through compulsory elective and optional courses. Emphasis is laid on a high degree of independece (of thought and decision making). Study is concluded by a state examination and thesis defense. The thesis should consist in independent processing of available information on a relevant topic in the said field and drawing on the data from student's ownexperiment.
Key learning outcomes: Acquiring advanced knowledge and special skills in food analysis, food engineering, food technologies and also food machinery.
The graduate is able to manage purchases of materials and can be made responsible for quality assessment of both plant and animal materials.
The graduate is able to manage technological processes of food production (including its planning) and to control and manage quality and safety of foods and materials.
The graduate is able to organise, plan and manage distribution, packing and selling of foods and materials; s/he is able to manage catering facilities.
Apart from specialised skill, the graduate has also knowledge in economics, marketing and relevant legislature.
Occupational profile:The graduates are experts in processing and quality evaluating of foods and in similar fields including the distribution and trade of foods and food materials, especially at the level of higher management. They can also work in the controlling and advisory sphere.
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:doc. Ing. Šárka Nedomová, 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
POINFood EngineeringExam5
POMI2Food Microbiology IIExam5
CHPOSSpecial Food ChemistryExam3
2nd semester
CodeCourse titleMode of completionCredits
 A group of required courses
CAP-CFood Analysis - CVFulfillment of requirements3
CAP-PFood Analysis - PExam3
VYCLHuman NutritionExam5
MRKT1Marketing 1Exam4
PVOPOperation Water in Food IndustryExam4
VJRPProduction and Quality of Plant ProductsExam6
STZPDStatistical processing of dataExam4
PRAXDVocational Practice (4 weeks)Fulfillment of requirements4
3rd semester
CodeCourse titleMode of completionCredits
 A group of required courses
MNGBusiness ManagementExam5
SRZNFood Quality and Safety ManagementExam6
VJZPProduction and Quality of Animal ProductsExam6
4th semester
CodeCourse titleMode of completionCredits
 A group of required courses
SPOLSCatering EstablishmentsExam4
DPDiploma thesisFulfillment of requirements20
BPPPackaging and Sales of Food ProductsExam6
SENANPSensory analysis of foodExam6
SZPStorage and Processing of Fruits and VegetablesExam5
Groups of courses for the entire plan
CodeCourse titleMode of completionCredits
 A group of elective courses (necessary to accomplish min. 4 cours.)
CAL-CAnalytical Chemistry - CVFulfillment of requirements2
CAL-PAnalytical Chemistry - PExam4
BIVYCLBiotechnology in Human NutritionExam6
POGIFood GenomicsExam5
PTEFood Production TechnologyExam6
MEPOVFood Research MethodologyExam4
FUPOFunctional FoodsExam4
PZKOGrowing and Processing of SpicesExam6
RLZDHuman Resources ManagementExam4
SYRCheese ProductionExam5
CUKTEPastry TechnologyExam5
FMVPPhysical and Mechanical Characteristics of FoodsExam4
CFZPhysical ChemistryExam5
ZOPPProcessing of waste from the food industryExam5
KBAPQuality and Safety of Aquatic FoodExam3