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Main menu for Browse IS/STAG
Information about the branch of study Food Technology
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Name of branch of study
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Food Technology
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Abbreviation for the branch of study
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kdTP
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Validity
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2005 - 2015
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Branch of study number
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2901V013
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Specialization number
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E
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Form of study
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Part time
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Type of study
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Doctoral
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Credit limit
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0
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Std. length of study
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4
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Max.length of study
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8
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Number of stages
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1
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Branch of study guarantor
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Buňková Leona, prof. RNDr. Ph.D.
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Educational goals
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Study course Food Technology concentrates on food production and processing, employing and developing the knowledge of biological, chemical, engineering and economic disciplines. Graduates have a deep theoretical knowledge of food production technology, food chemistry, food analysis, biochemistry, microbiology and process engineering, and therefore, they are capable of individual research and might work in management in food industry, and in research and development of food technologies. The study also focuses on engineering processes and their applications in technologies of food production and processing. Special attention is paid to the impact of technological processes on chemical composition, physico-chemical, biochemical, microbiological and nutrition properties of manufactured products.
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Specialization profile
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A study programme is aimed at scientific research and independent creative activities in the area of research or development, or independent theoretica.
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Name of st.plan
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Version
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Version/ Stage
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Stage
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Year
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You have not received course credit prior to examination
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Credits / Semesters
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Number of credits
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Number of semesters
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Preamble
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Visualisation
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Food Technology
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2016
/ 1
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1
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2016/2017
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No
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0 /
8
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0
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8
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-
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More information on the field of study
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Field accreditation No.
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MSMT-22798/2016-1
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Field accredited since
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02.08.2016
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Field accredited until
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31.12.2024
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Additional info on the field
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Graduate profile
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The educational goals of the doctoral study programme focus on the study of scientific knowledge, research and development, expansion of theoretical and practical knowledge in the fields of food of animal and plant origin, technology of alcoholic and soft drinks, principles of food preservation, chemical and biochemical interactions in the food and beverages production and their storage. The study further deepens knowledge in the areas of microbiological changes in food and beverages during their production and storage with the emphasis on the principles of ensuring the food safety. It also expands understanding of modern methods of chemical, microbiological and sensory analysis of food and beverages. The study includes disciplines focusing on molecular biology, biotechnological applications of microorganisms and human nutrition. Graduates will find an employment in technological, control and scientific research in the production companies in the food industry, in catering organizations, state administration, state and private laboratories and also in the research and development.
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