| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Food Technology and Assessment (B0721A210002) |
| Branch of study / Specialization | Food Technology (T19001/TP - 2019) |
| Level of acquired qualification | Bachelor |
| Form of study | Full-time |
| Standard length of study | 3 years |
| Number of ECTS credits | 180 |
| Qualification awarded | Bachelor (0) |
| Access to further studies | Master study programme |
| Type of completion | Final state exam |
| Study and Examination Code | URL |
| Faculty coordinator for international students | unspecified |
| Key learning outcomes | In the three-year study programme Food Technology and Evaluation, experts are trained for technical, technological and control functions in production companies in the food industry, in public catering companies, business organizations and state administration. The aim of the study is to provide theoretical education and laboratory skills in general, inorganic, organic, analytical, physical chemistry, biochemistry and microbiology. In the field of the food industry, the emphasis is placed on knowledge of the properties of raw materials of food production, production processes of individual food commodities, chemical, microbiological, physical and sensory analyses of food and evaluation of quality and safety of final products. The aim of study in individual specializations (Food Technology, Gastronomic Technology, Food Chemistry and Analysis and Biotechnology and Applied Microbiology) is to provide graduates with deeper knowledge of individual segments of the food industry and provide them with appropriate competencies for the subsequent performance of the profession. The study is concluded with the defense of a bachelor thesis and a final state examination. |
| Specific admission requirements | Evidence of education required by law, no other requirements. |
| Specific provisions for recognition of prior learning | General Rules for the Recognition of Previous Studies |
| Qualification requirements and regulations | Completed secondary education finished with a school leaving examination. |
| Profile of the programme | academic |
| Persistence requirements | Podmínkou pro postup do druhého ročníku bakalářského studijního programu je získání alespoň 30 kreditů.(nezapočítávají se kredity z předmětů, které byly uznány z předchozího studia). Podmínkou pro postup do třetího ročníku bakalářského studijního programu je získání alespoň 60 kreditů za celé studium, z toho minimálně 30 kreditů za 2. ročník (do kreditů za 2. ročník se nezapočítávají kredity z předmětů, které byly uznány z předchozího studia) a zároveň splnění všech podruhé zapsaných předmětů. Podmínkou pro postup do čtvrtého (rozvolněného) ročníku bakalářského studijního programu je získání alespoň 120 kreditů za celé studium z toho minimálně 30 kreditů za 3. ročník (do kreditů za 3. ročník se nezapočítávají kredity z předmětů, které byly uznány z předchozího studia) a zároveň splnění všech podruhé zapsaných předmětů. 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 | unspecified |
| Branch of study / Specialization guarantor | Gál Robert, Ing. Ph.D. |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| FT/TP1AS | Adaptation Seminar | 1 | Zp | 0+0+7S | 1 | Winter | |
| AUM/TP1SM | Mathematics Seminar | 1 | Zp | 0+0+16S | 1 | Winter | |
| TUCH/TP1SC | Seminar in Chemistry | 1 | Zp | 0+0+16S | 1 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUTP/TP1ZZ | The Principles of Food Commodities Sci. | 4 | Zk+ | 2+1+1 | 1 | Winter | |
| TUTP/TP1PS | Production of Food Raw Materials | 3 | Klz | 2+0+1 | 1 | Winter | |
| TUTP/TP1PR | Food Chain | 3 | Klz | 1+0+1 | 1 | Winter | |
| TUACHP/TP1ZB | Basics of Biology | 3 | Zk+ | 2+0+1 | 1 | Winter | |
| AUM/TP1M1 | Mathematics I | 5 | Zk+ | 0+0+4 | 1 | Winter | |
| TUFMI/TP1SF | Seminar in Physics | 2 | Zp | 0+0+2 | 1 | Winter | |
| TUIOZP/TP1ZT | Basics of Toxic.and the Conserv.Biology | 3 | Klz | 2+0+1 | 1 | Winter | |
| TUTP/TP1S1 | Branch Seminar I | 1 | Zp | 0+0+1 | 1 | Winter | |
| TUCH/TP1OA | General and Inorganic Chemistry | 4 | Zk+ | 2+0+2 | 1 | Winter | |
| TUACHP/TP2LB | Biology Laboratory | 2 | Zp | 0+2+0 | 1 | Summer | |
| TUACHP/TP2UB | Introduction to Biotechnology | 4 | Klz | 1+2+1 | 1 | Summer | |
| TUTP/TP2S2 | Branch Seminar II | 1 | Zp | 0+0+1 | 1 | Summer | |
| TUCH/TP2LA | Inorganic Chemistry Laboratory | 3 | Klz | 0+3+0 | 1 | Summer | |
| TUTP/TP2ZA | The Principles of Sensory ASS | 2 | Klz | 1+1+0 | 1 | Summer | |
| AUM/TP2M2 | Mathematics II | 6 | Zk+ | 0+0+4 | 1 | Summer | |
| TUCH/TP2O1 | Organic Chemistry I | 4 | Zk+ | 2+0+2 | 1 | Summer | The course is available to visiting students |
| TUFMI/TP2F1 | Physics I | 5 | Zk+ | 2+0+2 | 1 | Summer | |
| TUCH/TP3LO | Organic Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUIOZP/TP3AC | Analytical Chemistry | 4 | Zk+ | 2+0+2 | 2 | Winter | |
| TUIOZP/TP3LA | Analytical Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUIOZP/TP3MB | General Microbiology | 6 | Zk+ | 2+2+2 | 2 | Winter | |
| TUACHP/TP3CP | Food Chemistry | 4 | Zk+ | 2+0+1 | 2 | Winter | |
| TUIOZP/TP3B1 | Biochemistry I | 4 | Zk+ | 2+0+2 | 2 | Winter | |
| TUIOZP/TP4LB | Laboratory of Biochemistry | 2 | Klz | 0+2+0 | 2 | Summer | |
| TUFMI/TP4FC | Physical Chemistry | 6 | Zk+ | 2+1+1 | 2 | Summer | |
| TUIOZP/TP4CY | Cytolog.and Morphology of Microorganisms | 5 | Zk+ | 1+2+0 | 2 | Summer | |
| TUTP/TP4T2 | Food Technology II | 6 | Zk+ | 1+2+1 | 2 | Summer | |
| TUTP/TP4T1 | Food Technology I | 6 | Zk+ | 1+2+1 | 2 | Summer | |
| TUTP/TP4VK | Selected Chapters of Epid. and Hygiene | 2 | Zk+ | 2+0+1 | 2 | Summer | |
| TUTP/TP5R1 | Food Safety Management I | 3 | Zk+ | 2+0+1 | 3 | Winter | |
| TUTP/TP5T4 | Food Technology IV | 5 | Zk+ | 1+2+1 | 3 | Winter | |
| TUIOZP/TP5PM | Food Microbiology | 5 | Zk+ | 2+2+1 | 3 | Winter | |
| TUTP/TP5L1 | Legislation in Food Industry I | 2 | Klz | 1+0+1 | 3 | Winter | |
| TUTP/TP5T3 | Food Technology III | 5 | Zk+ | 2+2+1 | 3 | Winter | |
| TUTP/TP5PR | Supp. for the Prep.and Impl.of Fo.Prod. | 2 | Klz | 0+2+0 | 3 | Winter | |
| TUACHP/TP6HV | Evaluation of Nutrition | 4 | Zk+ | 1+0+2 | 3 | Summer | |
| TUTP/TP6T5 | Food Technology V | 5 | Zk+ | 1+2+1 | 3 | Summer | |
| TUACHP/TP6AN | Food Analysis | 6 | Zk+ | 2+3+1 | 3 | Summer | |
| TUTP/TP6CT | Practice of Food Technology | 2 | Zp | 0+2+0 | 3 | Summer | |
| TUTP/TP6T6 | Food Technology VI | 5 | Zk+ | 1+2+1 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUTP/TZPZP | Technol of Animal Food Prod. | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUTP/TZPRP | Food Technology of Plant Food. | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| CJV/TP2AC | English - Cabridge exam preparation I | 2 | Klz | 0+0+2 | 1 | Summer | |
| CJV/TP2AA | English Ia | 2 | Klz | 0+0+2 | 1 | Summer | |
| CJV/TP2AB | English Ib | 2 | Klz | 0+0+2 | 1 | Summer | |
| CJV/TP3AA | English IIa | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP3AC | English - Cabridge exam preparation II | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP3AB | English IIb | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP4AC | English - Cabridge exam preparation III | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AB | English IIIb | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AA | English IIIa | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP5AA | English IVa | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AB | English IVb | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AC | English - Cabridge exam preparation IV | 2 | Zk+ | 0+0+2 | 3 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUFMI/TP3ZB | Basics of Food Packaging | 3 | Klz | 1+1+0 | 2 | Winter | |
| MUPE/TP2PA | Business Activities I | 2 | Zk | 1+0+1 | 2 | Summer | |
| TUACHP/TP4ZU | Basics of Food Preservation and Storage | 5 | Zk+ | 2+0+1 | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUTP/TZAPO | Food Analysis | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUTP/TZKBP | Food quality and sapety | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUTP/TZPMB | Food Microbiology and Biochemistry | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUTP/TZVYZ | Human Nutrition | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| MUTV/PSAZT | Sports Activity - Health-related PT/PE | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPF | Sport Activities - Strength Training and | 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/PSAKL | Sports Activity - Summer Course | 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/PSAAF | Sports Activity - AmE football | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIL | Sports Activity - Roller Skating | 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/PSAVK | Sports Activity - Canoeing Course | 1 | Zp | 0+2+0 | - | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TP1RC | Revision of General and Inorganic Chem. | 2 | Zp | 0+0+2 | 1 | Winter | |
| AUM/TP1RM | Introduction to Mathematics | 2 | Zp | 0+0+2 | 1 | Winter | |
| TUCH/TP2RO | Repetition of Organic Chemistry | 2 | Zp | 0+0+2 | 1 | Summer | |
| TUFMI/TP2EF | Physical Experiments I | 2 | Zp | 0+0+1 | 1 | Summer | |
| TUFMI/TP3E2 | Physical Experiments II | 2 | Zp | 0+0+1 | 2 | Winter | |
| TUIOZP/TP4BM | Bioanalytical Methods | 5 | Zk+ | 2+1+1 | 2 | Summer | |
| TUIOZP/TP4B2 | Biochemistry II | 4 | Zk | 2+0+0 | 2 | Summer | The course is available to visiting students |
| TUFMI/TP4ZS | Basics of Engineering for Food Industry | 4 | Zk+ | 2+0+2 | 2 | Summer | |
| TUIOZP/TP5TM | Classical and Modern Biotechnology | 4 | Zk+ | 2+2+0 | 3 | Winter | |
| TUFMI/TP6RP | Rheology of Food | 4 | Zk+ | 2+1+1 | 3 | Summer |