| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Chemistry of Food and Bioactive Compounds (N0721A210005) |
| Branch of study / Specialization | unspecified (-/BI - 2021) |
| Level of acquired qualification | Postgraduate Master |
| Form of study | Full-time |
| Standard length of study | 2 years |
| Number of ECTS credits | 120 |
| Qualification awarded | Engineer (2) |
| Access to further studies | Doctoral study programme |
| Type of completion | Final state exam |
| Study and Examination Code | URL |
| Faculty coordinator for international students | unspecified |
| Key learning outcomes | Based on the current state of scientific knowledge, the aim of the study is to provide theoretical education and laboratory skills in advanced organic chemistry, methods of structural analysis, analytical separation techniques, food analysis and the study of properties and structure of chemicals. Students will gain not only deep theoretical knowledge in the application of instrumental methods, but also the ability to use independently selected instruments and interpret the results. Considerable emphasis is also placed on understanding and recognizing the relationships between chemicals and on evaluating the influence of external conditions. Students will learn to apply this knowledge in solving practical problems in the fields of chemistry and analysis of food, additives and food supplements and further related areas. The aim of the study in this programme is also the cultivation of free thinking, independent scientific research and comprehensive support of the creative spirit. |
| Specific admission requirements | Completed Bachelor's or Master's studies in a related degree programme and course, academic performance during previous higher education. |
| Specific provisions for recognition of prior learning | General Rules for the Recognition of Previous Studies |
| Qualification requirements and regulations | Completed higher education - Bachelors dergee. |
| Profile of the programme | academic |
| Persistence requirements | Podmínkou pro postup do druhého ročníku magisterského studijního programu je získání alespoň 30 kreditů. Podmínkou pro postup do třetího ročníku (rozvolněného) magisterského studijního programu je získání alespoň 10 kreditů a splnění všech studijních povinností z 1. ročníku. Podmínky definuje vnitřní norma FT "Pravidla průběhu studia ve studijních programech uskutečňovaných na Fakultě technologické" dostupná z https://ft.utb.cz/o-fakulte/uredni-deska/vnitrni-normy-a-predpisy/vnitrni-predpisy-ft/ |
| Occupational profiles of graduates with examples | The master's study programme Chemistry of Food and Bioactive Substances educates experts who find an employment in research and analytical laboratories of companies in the food, chemical and pharmaceutical industries, research institutions or state supervisory authorities. |
| Branch of study / Specialization guarantor | Kafka Stanislav, doc. Ing. CSc. |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TP7DP | Chemistry of Food Addit. and Supplements | 4 | Zk+ | 2+0+1 | 1 | Winter | |
| TUFMI/TP7LA | Laboratory Course of Separation Methods | 2 | Zp | 0+2+0 | 1 | Winter | |
| TUCH/TP7OB | Branch Seminar I | 2 | Zp | 0+0+2 | 1 | Winter | |
| TUACHP/TP7AH | Food Analysis and Evaluation | 7 | Zk+ | 2+3+2 | 1 | Winter | |
| TUACHP/TP7CP | Food Chemistry II | 5 | Zk+ | 2+0+1 | 1 | Winter | |
| TUFMI/TP7SE | Separation Methods | 3 | Zk+ | 2+0+0 | 1 | Winter | |
| TUCH/TP8SU | Supramolecular Chemistry | 4 | Klz | 1+1+1 | 1 | Summer | |
| TUCH/TP8SR | Semestral Project | 4 | Klz | 0+5+0 | 1 | Summer | |
| TUCH/TP8TA | Theory and Methods of Structural Analys. | 5 | Zk+ | 2+1+1 | 1 | Summer | |
| TUCH/TP8OB | Branch Seminar II | 2 | Zp | 0+0+2 | 1 | Summer | |
| TUACHP/TP8BI | Analysis of Bioactive Compounds in Food | 5 | Zk+ | 2+2+0 | 1 | Summer | |
| CJV/TP8AC | English in Chemistry of Food and Bioacti | 2 | Zk+ | 0+0+2 | 1 | Summer | |
| TUIOZP/TP8MB | Molecular Biology | 5 | Zk+ | 2+2+0 | 1 | Summer | |
| TUCH/TP9OS | Branch Seminar III | 1 | Zp | 0+0+2 | 2 | Winter | |
| TUCH/TP9AN | App.of NMR in the Anal.of Fo.and Bio.Sub | 4 | Zk+ | 1+1+2 | 2 | Winter | |
| TUTP/TP9PL | Legisl. in Food | 5 | Zk+ | 1+0+1 | 2 | Winter | |
| TUCH/TP9LC | Lab.Cou.of Chem.of Food Addit.and Suppl. | 2 | Klz | 0+2+0 | 2 | Winter | |
| TUCH/TP9IC | Interpret.of Chromatograp. and Spec.Data | 4 | Zk+ | 1+2+1 | 2 | Winter | |
| TUCH/TP9S2 | Semestral Project II | 6 | Klz | 0+6+0 | 2 | Winter | |
| TUCH/TP0DP | Master Thesis | 30 | Zp | 0+26+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TZPPL | Chemistry of food and additives | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUCH/TZIMA | Instrum. meth. in anal. food and bioact. | 0 | Szv | 1+0+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TP7SL | Methods of Organic Compounds Synthesis | 4 | Zk+ | 2+0+2 | 1 | Winter | |
| TUCH/TP7PO | Advanced Laboratory Technique | 3 | Klz | 0+3+0 | 1 | Winter | |
| TUCH/TP8FC | Medicinal Chemistry | 3 | Zk+ | 2+0+1 | 1 | Summer | |
| TUCH/TP9BH | Bioactive Heterocyclic Compounds | 4 | Zk+ | 2+0+1 | 2 | Winter | |
| TUCH/TP9SS | Structure and Symmetry of Molecules | 4 | Klz | 1+0+2 | 2 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TP7PU | Principles of Food Preservation | 4 | Zk+ | 2+1+1 | 1 | Winter | |
| TUACHP/TP7FP | Functional Foods | 3 | Zk+ | 2+0+1 | 1 | Winter | |
| TUACHP/TP8NU | Chemistry of Nutraceutics | 3 | Zk+ | 2+0+1 | 1 | Summer | |
| TUACHP/TP9AF | Authentication and Falsification of Food | 4 | Zk+ | 1+2+0 | 2 | Winter | |
| TUTP/TP9SH | Sensory Analysis of Food | 4 | Zk+ | 2+1+0 | 2 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TZSSS | Synthesis and Structure of Organic Comp. | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUCH/TZKKP | Food qual. control during prod. and stor | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUCH/TZCNF | Nutraceutical chem. and functional foods | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUCH/TZBAL | Biologically active comp. | 0 | Szv | 1+0+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUIOZP/TP7MP | Food Microbiology | 4 | Zk+ | 2+0+2 | 1 | Winter | |
| TUTP/TP7VP | Food Technology I | 5 | Zk+ | 2+2+1 | 1 | Winter | |
| TUTTTK/TP7BI | Biomaterials I | 4 | Zk+ | 2+0+1 | 1 | Winter | |
| TUTP/TP8VP | Food Technology II | 5 | Zk+ | 2+2+1 | 1 | Summer | |
| TUFMI/TP8ZE | Experiment Evaluation II | 2 | Klz | 1+0+1 | 1 | Summer | |
| TUACHP/TP8TG | Trends in Gastronomy I | 2 | Klz | 1+1+0 | 1 | Summer | |
| MUPE/TP9PA | Business Activities II | 2 | Zk | 1+0+1 | 2 | Winter | |
| TUTP/TP9SE | Food Stabilisers and Emulsifiers | 4 | Zk+ | 2+0+1 | 2 | Winter | |
| TUTP/TP9FV | Physical Characteristics of Food | 3 | Klz | 1+2+0 | 2 | Winter | |
| TUACHP/TP9TG | Trends in Gastronomy II | 4 | Zk+ | 2+2+0 | 2 | Winter | |
| CJV/TP9AA | Academic skills in English | 2 | Klz | 0+0+2 | 2 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| MUTV/PSAAF | Sports Activity - AmE football | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPF | Sport Activities - Strength Training and | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKP | Sports Activity - K2 Hiking | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATE | Sports Activity - Tennis | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSACY | Sports Activity - Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABD | Sports Activity - Badminton | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSALZ | Skiing and Snowboarding Abroad | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAI | Sports Activity - Aikido | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATI | Sports Activity - Tai Chi Chuan | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIC | Sports Activity - Indoor Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABX | Sports Activity - Boxing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAE | Sports Activity - Aerobics | 1 | Zp | 0+2+0 | - | - | The course is available to visiting students |
| MUTV/PSABA | Sports Activity - Basketball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAFL | Sports Activity - Floorball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAHO | Sports Activity - (Mountain) Climbing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPL | Sports Activity - Swimming | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASB | Sports Activity - Self-defence | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASK | Sports Activity - Indoor Soccer | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASQ | Sports Activity - Squash | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATW | Sports Activity - Taekwondo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVO | Sports Activity - Volleyball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAZT | Sports Activity - Health-related PT/PE | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKL | Sports Activity - Summer Course | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAST | TableTennis | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAGO | Sports Activity - Golf | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATK | Sports Activity - Tourist Course | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIL | Sports Activity - Roller Skating | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSALT | Skiing and Snowboarding Inland | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKE | Sports Activity - Kendo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVK | Sports Activity - Canoeing Course | 1 | Zp | 0+2+0 | - | Summer |