study programme

Chemistry and Technology of Foodstuff

Original title in Czech: Chemie a technologie potravinFCHAbbreviation: NPCP_CHTPAcad. year: 2017/2018Level of course unit: Master's

Title awarded: Ing.

Level of qualification: Master's (2nd cycle)

Qualification awarded: Ing. in the field "Chemistry and Technology of Foodstuff"

Specific admission requirements

Essential condition for acceptance is successful completion of a bachelor study program in the fields of chemistry or chemical technology. Applicants will sit for a written entrance test in chemistry. They 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.

Profile of the programme

Professionally oriented.
Food science and biotechnologies form the background of the graduate at the branch. Biologically and physically oriented sciences necessary for the development of the food science are accentuated in the course of the study. The knowledge of applied microbiology, bioengineering, foodstuff hygiene and sanitation is attained in the relation to the basic courses of the study. The knowledge of instrumental analytical chemistry is extended at the course of foodstuff analysis. The graduates are employable in agriculture and foodstuff industry of the Moravian and Silesian regions, in the biotechnological processes of the chemical and pharmaceutical industries and in the new braches of environmental protection. Employability at the institution of the state control, new technology development, research and business is also possible.

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. 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.

Access to further studies

The graduates may continue in a doctoral study programme.

Examination regulations, assessment and grading

Graduation requirements

diploma thesis, final state examination

Mode of study

full-time study

Programme supervisor

ECTS departmental co-ordinator

Branches (course structure diagrams with ECTS credits)

Year Branch Course structure diagram with credits
no. Abbr. Title (specialisation) Com. Opt. Tot.
1NPCO_CHTPFood Science and Biotechnology481260
2NPCO_CHTPFood Science and Biotechnology56460