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Branch detail

Food Science and Biotechnology


Original title in Czech: Potravinářská chemie a biotechnologie
Abbreviation: NPCO_CHTP
Specialisation: -
Length of Study: 2 years
Programme: Chemistry and Technology of Foodstuff
Faculty: Faculty of Chemistry
Academic year: 2017/2018
Accredited from: 20.7.2001
Accredited until: 31.7.2020
Profile of the branch:
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.
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.
Occupational profiles of graduates with examples:
The alumni are supposed to work in developed agricultural and food producing industries, especially in Moravia and Silesia; they will also land positions of specialists in biotechnological production in chemical and pharmaceutical industries and also in novel branches of environmental protection industry. Wide range of subjects included in the study program provides alumni with extensive knowledge enabling them to be employed at various positions in state control institutions, in development of new advanced technologies, in research and in business enterprises.
Branch supervisor: doc. Ing. Jiřina Omelková, CSc.

Course structure diagram with ECTS credits

Year of study 1, winter semester

Code Title L. Cr. Sem. Com. Compl. Gr. Op.

Compulsory
FCH-MCO_BCH2 Biochemistry II cs  4  winter C Ex   yes
FCH-MCO_BIO2 Bioengineering II cs  4  winter C Ac,Ex   yes
FCH-MCT_CHL2 Legislation in Chemistry cs  2  winter C Ac   yes
FCH-MCA_ISA Instrumental and structure analysis cs  4  winter C Ex   yes
FCH-MCO_MOB Molecular Biotechnology cs  4  winter C Ex   yes
FCH-MCA_ISA_P Laboratory Classes in Instrumental an... cs  3  winter C ClAc   yes
FCH-MCO_TPO_P Laboratory Classes in Technology of Food cs  2  winter C Ac   yes
FCH-MCO_TPO Food Technology cs  4  winter C Ex   yes

Compulsory-optional
FCH-MCO_BIN_P Laboratory Classes in Bioengineering cs  2  winter CO Ac 1 yes
FCH-MCO_MOB_P Laboratory Classes in Molecular Biote... cs  2  winter CO Ac 1 yes
FCH-MCO_I Basic principles of Immunochemistry cs  3  winter CO ClAc 1 yes
 


Year of study 1, summer semester

Code Title L. Cr. Sem. Com. Compl. Gr. Op.

Compulsory
FCH-MCO_ACP2 Food Analysis II cs  4  summer C Ex   yes
FCH-MCA_AB1 English B1 cs  1  summer C Ex   yes
FCH-MCO_CHP2 Food Chemistry II cs  4  summer C Ex   yes
FCH-MCO_LAB1_P Special laboratory classes I - FSBT cs  4  summer C ClAc   yes
FCH-MCO_NFP Nutraceuticals cs  3  summer C Ex   yes
FCH-MCO_BIO_P Laboratory classes in biotechnology cs  2  summer C Ac   yes
FCH-MCO_SAP Sensory food analysis cs  3  summer C ClAc   yes

Compulsory-optional
FCH-MCO_TBK Cell Biotechnology cs  4  summer CO ClAc 1 yes
FCH-MCO_KOS Cosmetology and technology of cosmetics cs  4  summer CO Ex 1 yes
FCH-MCO_MPB Microbiology in food industry and bi... cs  4  summer CO Ex 1 yes
FCH-MCO_ZP Basic Principles of Proteomics cs  4  summer CO Ex 1 yes
 


Year of study 2, winter semester

Code Title L. Cr. Sem. Com. Compl. Gr. Op.

Compulsory
FCH-MCO_BPO Food Packaging cs  4  winter C Ex   yes
FCH-MCO_BST Biostatistics cs  3  winter C ClAc   yes
FCH-MCO_BIT2 Biotechnology II cs  4  winter C Ex   yes
FCH-MCO_DS_P Diploma seminar - FSBT cs  3  winter C Ac   yes
FCH-MCO_LAB2_P Special laboratory classes II - FSBT cs  8  winter C ClAc   yes
FCH-MCO_OHO Waste management in food industry cs  4  winter C Ex   yes

Compulsory-optional
FCH-MCO_BIM Bioanalytical Methods cs  4  winter CO Ex 1 yes
FCH-MCO_HYP Hygiene of food cs  4  winter CO Ex 1 yes
FCH-MCO_POL Legislation of Foodstuffs cs  4  winter CO Ex 1 yes
 


Year of study 2, summer semester

Code Title L. Cr. Sem. Com. Compl. Gr. Op.

Compulsory
FCH-MCO_DP Diploma Thesis cs  30  summer C Ac   yes