Branch Details

Food Science

Original title in Czech: Potravinářská chemieFCHAbbreviation: BPCO_CHPAcad. year: 2020/2021

Programme: Chemistry and Technology of Foodstuffs

Length of Study: 3 years

Accredited from: 15.11.2002Accredited until: 31.12.2024

Profile

The bachelor study branch "Food Science" at Faculty of Chemistry of BUT represents an extension of the portfolio of bachelor study programmes and disciplines. Curriculum of the programme reflects high interest in the study of foodstuff science at Faculty of Chemistry of BUT. The curriculum enables both subsequent study in the two-year programme "Food Science and Biotechnology" and also employment in laboratories after the graduation. At the same time it reflects the needs of life-long education in the form of in-service education of chemists.

Key learning outcomes

Students will have theoretical overview as well as practical skills in the field of natural sciences that are the base for the study of principal subjects in the field of chemistry and technology of foodstuffs. Within the study programme the students can choose out of two study branches: Food Science or Biotechnology.
Graduates in the branch “Food Science” will be prepared to ensure the production of high quality and safe foodstuffs in food-processing industry. Their knowledge of chemical composition of food sources and of modern analytical methods will enable them to work in state administration control bodies.
The study branch “Biotechnology” offers more knowledge and skills in scientific disciplines that are based on instruction of modern biotechnological subjects.

Occupational profiles of graduates with examples

The graduates acquire knowledge and skills in the field of chemical engineering essential for control of modern technological production processes. The obtained knowledge and skills are grounded in thorough education in the fields of inorganic, organic, analytical, and physical chemistry, physics and mathematics forming the foundations of the bachelor study program. The graduates are also provided with extensive knowledge in other disciplines closely related to control of modern food processing plants. The curriculum comprises courses in biology, microbiology, and biochemistry disciplines that are complemented with education in food processing technologies including food preservation techniques and in legislation background. To control production of healthy and safe foodstuffs, the students are also educated in healthy nutrition, good manufacture practice and basic food analysis. Moreover, the students are trained to develop practical laboratory skills. The graduates are supposed to work in production plants or in business sphere or in control bodies or research and development institutions; they can also apply to study master programs focused on food processing technologies, biotechnologies and related branches.

Entry requirements

Written entrance examination test checks ability/competence of applicants to study chemistry at university level. Applicants are given points for correct answers; a notional pass mark is applied to this examination. The applicants will be enrolled on condition of either successful passing the entrance examination or fulfilment of requirements for granting dispensation. Current information on admission regulations is available at http://www.fch.vutbr.cz/cs/zajemce-o-studium/bakalarske-studium.html.

Supervisor


Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BA_ZLTBasics of Laboratory Techniqueen1CompulsoryGCrL - 13yes
BC_CHI1Chemical Informatics Ics3CompulsoryGCrP - 13 / C1 - 26yes
BC_CHL1Chemical processes in practicecs1CompulsoryCrS - 26yes
BC_MAT1Mathematics Ics7CompulsoryCr,ExP - 26 / C1 - 26yes
BC_ACH1General and Inorganic Chemistry Ics8CompulsoryCr,ExP - 26 / S - 13 / C1 - 26yes
BC_BIOGeneral Biology and Ecologycs2CompulsoryExP - 26yes
BC_ZLTBasics of Laboratory Techniquecs1CompulsoryGCrL - 13yes
BC_FPOPhysiology of industrial microorganismscs4Compulsory-optionalExP - 262yes
BC_PCM1cs2Compulsory-optionalGCrP - 13 / CPP - 132yes
1. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BC_FYZ1Physics Ics6CompulsoryCr,ExP - 39 / C1 - 26yes
BC_CHI2Chemical Informatics IIcs4CompulsoryCr,ExP - 13 / C1 - 26yes
BC_MAT2Mathematics IIcs7CompulsoryCr,ExP - 26 / C1 - 26yes
BC_ACH2General and Inorganic Chemistry IIcs5CompulsoryCr,ExP - 26 / C1 - 13yes
BC_OCH1Organic Chemistry Ics6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_ACH1_PLaboratory Classes in Laboratory Technics Ics3CompulsoryGCrL - 52yes
BC_FYZ1_PLaboratory Classes in Physics Ics3CompulsoryGCrL - 39yes
BC_ZFPhysiology and cell biologycs2Compulsory-optionalExP - 261yes
BC_OBTGeneral Toxicologycs2Compulsory-optionalExP - 261yes
BC_ETIBioeticscs2Compulsory-optionalGCrS - 262yes
BC_PCM2cs2Compulsory-optionalGCrP - 13 / CPP - 132yes
BC_TEKTechnical Drawingcs2Compulsory-optionalGCrC1 - 262yes
2. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BC_ANC1Analytical Chemistry Ics6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_FCH1Physical Chemistry Ics6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_MIBMikrobiologycs4CompulsoryExP - 26yes
BC_OCH2Organic Chemistry IIcs6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_ANC1_PLaboratory Classes in Analytical Chemistry Ics3CompulsoryGCrL - 52yes
BC_FCH1_PLaboratory Classes in Physical Chemistry Ics3CompulsoryGCrL - 39yes
BC_EMTMeasuring Techniquecs4Compulsory-optionalCr,ExP - 26 / C1 - 261yes
BC_ACH2_PLaboratory Classes in Inorganic Chemistry IIcs3Compulsory-optionalGCrL - 521yes
2. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BC_ANC2Analytical Chemistry IIcs6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_BCH1Biochemistry Ics4CompulsoryCr,ExP - 26 / C1 - 13yes
BC_FCH2Physical Chemistry IIcs6CompulsoryCr,ExP - 26 / C1 - 26yes
BC_MCHMacromolecular Chemistrycs3CompulsoryCr,ExP - 26 / C1 - 13yes
BC_ANC2_PLaboratory Classes in Analytical Chemistry II cs3CompulsoryGCrL - 52yes
BC_FCH2_PLaboratory Classes in Physical Chemistry IIcs3CompulsoryGCrL - 39yes
BC_OCH_PLaboratory Classes in Organic Chemistrycs3CompulsoryGCrL - 52yes
BC_LSP1Laboratory project Ics2Compulsory-optionalGCrSL - 261yes
BC_ODP_PTechnical Practices - PCHcs4Compulsory-optionalCrC1 - 781yes
BC_ISOSystem of Quality Assurance and ISO Standardscs2Compulsory-optionalGCrP - 13 / C1 - 131yes
3. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BC_ACP1Analytical chemistry of foods and natural products Ics4CompulsoryExP - 26yes
BC_BIT1Biotechnology Ics4CompulsoryCr,ExP - 26 / C1 - 26yes
BC_CHIN1Chemical Engineering Ics6CompulsoryCr,ExP - 26 / C1 - 52yes
BC_CHP1Natural Products and Food Chemistrycs4CompulsoryExP - 26yes
BC_BCH_PLaboratory Classes in Biochemistrycs2CompulsoryCrL - 52yes
BC_CHI1_PLaboratory Classes in Chemical Engineering Ics2CompulsoryGCrL - 26yes
BC_MIB_PLaboratorry Classes in Microbiologycs2CompulsoryCrL - 39yes
BC_ZPTFundamentals of Foodstuff Technologiescs4CompulsoryExP - 26yes
BC_BIO1Bioengineering Ics4Compulsory-optionalCr,ExP - 26 / C1 - 261yes
BC_MOG1Molecular Genetics Ics4Compulsory-optionalExP - 261yes
BC_LSP2Laboratory project IIcs4Compulsory-optionalGCrSL - 522yes
BC_UBP_PCHIntroduction to Bachelor Thesis - PCHcs2Compulsory-optionalGCrC1 - 262yes
3. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
BC_BAPBachelor Thesiscs12CompulsoryCrSL - 156yes
BC_CHIN2Chemical Engineering IIcs6CompulsoryCr,ExP - 26 / C1 - 52yes
BC_ACP_PLaboratory Classes in Food Analysiscs3CompulsoryGCrL - 65yes
BC_CHI2_PLaboratory Classes in Chemical Engineering IIcs2CompulsoryGCrL - 26yes
BC_PUPTechnology of Food Preservationcs4CompulsoryExP - 26yes
BC_BCHHome chemistrycs2Compulsory-optionalGCrP - 131yes
BC_KCHChemistry and Technology of Cosmetic Manufacturingcs4Compulsory-optionalExP - 261yes
All the groups of optional courses
Gr. Min. credits Courses
1 2 BC_ZF, BC_OBT
2 1 BC_LSP2, BC_UBP_PCH
2 2 BC_FPO, BC_PCM1, BC_ETI, BC_PCM2, BC_TEK