| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Food Technology (N0721A210003) |
| Branch of study / Specialization | unspecified (-/FT - 2023) |
| 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 | The two-year master's degree programme educates experts for technological and control functions in production companies in the food industry, companies placing food and beverages into circulation, state administration, research and development institutions. Based on the current state of scientific knowledge, research and development, the study provides an extension of theoretical and practical knowledge in the areas of food and beverage production technology. |
| 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 (rozvolněného) magisterského studijního programu je získání alespoň 10 kreditů.a splnění všech předmětů 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 | Graduates are trained for leading technological and control positions in production companies in the food industry, companies placing food and beverages into circulation, state administration, as well as research and development workplaces focusing on food technology and evaluation of their quality and health safety. |
| Branch of study / Specialization guarantor | Salek Richardos Nikolaos, doc. Ing. Ph.D. |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUACHP/TE7AH | Food Analysis and Evaluation | 6 | Zk+ | 16S+42S+0S | 1 | Winter | The course is available to visiting students |
| TUTP/TE7TR | Food Technology of Plant Foodstuffs I | 6 | Zk+ | 8S+28S+0 | 1 | Winter | The course is available to visiting students |
| TUTP/TE7TZ | Technology of Animal Food Production I | 6 | Zk+ | 8S+28S+0 | 1 | Winter | The course is available to visiting students |
| TUTP/TE7SP | Sensory Analysis of Food | 4 | Zk+ | 8S+14S+0 | 1 | Winter | The course is available to visiting students |
| TUTP/TE7RO | Yearlong Project | 4 | Klz | 0+28S+0 | 1 | Winter | |
| TUIOZP/TE7MP | Food Microbiology | 4 | Zk+ | 16S+0S+0S | 1 | Winter | The course is available to visiting students |
| CJV/TE8AP | English in Food Technology | 2 | Zk+ | 0+0+28S | 1 | Summer | The course is available to visiting students |
| TUTP/TE8PR | Supp.for the Pre.and Imp.of Foo. Prod.II | 3 | Klz | 0+28S+0 | 1 | Summer | |
| TUTP/TE8TC | Technological Practice I | 2 | Zp | 0+28S+0 | 1 | Summer | |
| TUIOZP/TE8LM | Laboratory of Food Microbiology | 2 | Klz | 0+28S+0 | 1 | Summer | |
| TUTP/TE8AK | Appli. Surf. and Coll. Chem.in Food Tech | 4 | Zk+ | 8S+28S+0S | 1 | Summer | |
| TUIOZP/TE8MB | Molecular Biology | 5 | Zk+ | 4S+20S+0S | 1 | Summer | The course is available to visiting students |
| TUTP/TE8TR | Food Technology of Plant Foodstuffs II | 6 | Zk+ | 12S+28S+0 | 1 | Summer | The course is available to visiting students |
| TUTP/TE8TZ | Technology of Animal Food Production II | 6 | Zk+ | 12S+28S+0S | 1 | Summer | |
| TUTP/TE9FV | Physical Characteristics of Foodstuffs | 4 | Klz | 4S+28S+0 | 2 | Winter | The course is available to visiting students |
| TUTP/TE9L2 | Legislation in Food Industry II | 5 | Zk+ | 16S+0+0 | 2 | Winter | |
| TUTTTK/TE9TT | Technology of Fats and Detergents | 4 | Zk+ | 8S+28S+0 | 2 | Winter | |
| TUTP/TE9VN | Prod. of Alco. and Non-Alco. Beverages | 4 | Zk+ | 8S+28S+0 | 2 | Winter | The course is available to visiting students |
| TUTP/TE9SD | Master Thesis Seminar | 1 | Zp | 4S+0+0 | 2 | Winter | |
| TUACHP/TE9VC | Human Nutrition | 4 | Zk+ | 16S+0+0S | 2 | Winter | |
| TUTP/TE9R2 | Food Safety Management II | 4 | Klz | 12S+0S+0 | 2 | Winter | |
| TUACHP/TE9ZO | Proc.of Fruits, Veg.and Min.Pla.Raw Mat. | 4 | Zk+ | 8S+14S+0 | 2 | Winter | |
| TUTP/TE0DP | Master Thesis | 30 | Zp | 0+336S+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUTP/TEZTZ | Animal Food Technology | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUTP/TEZTR | Plant Food Technology | 0 | Szv | 1+0+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUTP/TEZVC | Human Nutrition | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUTP/TEZMP | Food Microbiology | 0 | Szv | 1+0+0 | 2 | Summer | |
| TUTP/TEZAH | Food Analysis and Evaluation | 0 | Szv | 1+0+0 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUFMI/TE8VV | Prod. and Prop. of Packaging Mat. | 2 | Klz | 8S+28S+0S | 1 | Summer | |
| TUACHP/TE8DD | Dietetics and Dietology | 2 | Klz | 4S+14S+0 | 1 | Summer | |
| TUACHP/TE8TG | Trends in Gastronomy I | 2 | Klz | 4S+14S+0 | 1 | Summer | |
| TUTP/TE8TE | Technological Practice II | 2 | Zp | 0+28S+0 | 1 | Summer | |
| TUFMI/TE8ZE | Experiment Evaluation II | 2 | Klz | 8S+0+0 | 1 | Summer | |
| MUPE/TE9PA | Business Activities II | 2 | Zk | 8S+0+0 | 2 | Winter | |
| TUACHP/TE9TG | Trends in Gastronomy II | 4 | Zk+ | 8S+28S+0 | 2 | Winter | |
| TUTP/TE9SE | Food Stabilisers and Emulsifiers | 4 | Zk | 12S+0+0 | 2 | Winter | The course is available to visiting students |
| CJV/TE9AA | Academic Skills in English | 2 | Klz | 0+0+2 | 2 | Winter | The course is available to visiting students |
| TUFMI/TE9SM | Separation Methods | 4 | Zk+ | 8S+28S+0 | 2 | Winter | The course is available to visiting students |