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Study programme

Chemistry and Technology of Foodstuff

Original title in Czech: Chemie a technologie potravin
Abbreviation: NPCP_CHTP
Level of course unit: Master's
Faculty: Faculty of Chemistry
Academic year: 2017/2018
Title awarded: Ing.
Qualification awarded: Ing. in the field "Chemistry and Technology of Foodstuff"
Level of qualification: Master's (2nd cycle)
Accredited from: 20.7.2001
Accredited until: 31.7.2020
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.
Specific arrangements for recognition of prior learning:
Not applicable.
Qualification requirements and regulations:
Not applicable.
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.
Occupational profiles of graduates with examples:
Not applicable.
Access to further studies:
The graduates may continue in a doctoral study programme.
Examination regulations, assessment and grading: Examination and assessment regulations
Graduation requirements: A specific number of ECTS credits, diploma thesis, final state examination
Mode of study: full-time study
Programme supervisor: doc. Ing. Jiřina Omelková, CSc.
ECTS departmental co-ordinator: prof. Ing. Oldřich Zmeškal, CSc.
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 Biotechnology 481260
2NPCO_CHTPFood Science and Biotechnology 56460