| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Food Technology and Assessment (B0721A210002) |
| Branch of study / Specialization | Food Chemistry and Analysis (T19003/AP - 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 | Rouchal Michal, doc. 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 |
|---|---|---|---|---|---|---|---|
| AUM/TP1M1 | Mathematics I | 5 | Zk+ | 0+0+4 | 1 | Winter | |
| TUIOZP/TP1ZT | Basics of Toxic.and the Conserv.Biology | 3 | Klz | 2+0+1 | 1 | Winter | |
| TUTP/TP1ZZ | The Principles of Food Commodities Sci. | 4 | Zk+ | 2+1+1 | 1 | Winter | |
| TUCH/TP1OA | General and Inorganic Chemistry | 4 | Zk+ | 2+0+2 | 1 | Winter | |
| TUCH/TP1ZL | Basics of Laboratory Technology | 4 | Klz | 0+3+0 | 1 | Winter | |
| TUFMI/TP1SF | Seminar in Physics | 2 | Zp | 0+0+2 | 1 | Winter | |
| TUACHP/TP1ZB | Basics of Biology | 3 | Zk+ | 2+0+1 | 1 | Winter | |
| TUCH/TP2O1 | Organic Chemistry I | 4 | Zk+ | 2+0+2 | 1 | Summer | The course is available to visiting students |
| TUACHP/TP2UP | Introduction to Food Chemistry | 4 | Klz | 2+0+1 | 1 | Summer | |
| AUM/TP2M2 | Mathematics II | 6 | Zk+ | 0+0+4 | 1 | Summer | |
| TUFMI/TP2F1 | Physics I | 5 | Zk+ | 2+0+2 | 1 | Summer | |
| TUTP/TP2ZA | The Principles of Sensory ASS | 2 | Klz | 1+1+0 | 1 | Summer | |
| TUCH/TP2LA | Inorganic Chemistry Laboratory | 3 | Klz | 0+3+0 | 1 | Summer | |
| TUACHP/TP2LB | Biology Laboratory | 2 | Zp | 0+2+0 | 1 | Summer | |
| TUCH/TP3LO | Organic Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUIOZP/TP3LA | Analytical Chemistry Laboratory | 3 | Klz | 0+3+0 | 2 | Winter | |
| TUIOZP/TP3B1 | Biochemistry I | 4 | Zk+ | 2+0+2 | 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/TP3AC | Analytical Chemistry | 4 | Zk+ | 2+0+2 | 2 | Winter | |
| TUCH/TP4O2 | Organic Chemistry II | 7 | Zk+ | 2+0+2 | 2 | Summer | |
| TUFMI/TP4F1 | Physical Chemistry I | 7 | Zk+ | 2+2+2 | 2 | Summer | |
| TUCH/TP4CI | Chemical Informatics | 2 | Klz | 0+2+0 | 2 | Summer | |
| TUCH/TP4UB | Intr. to the Chemistry of Bioact. Comp. | 5 | Zk+ | 2+0+1 | 2 | Summer | |
| TUIOZP/TP4B2 | Biochemistry II | 4 | Zk | 2+0+0 | 2 | Summer | The course is available to visiting students |
| TUIOZP/TP4ZI | Basics of Instrument.Meth. in Food Anal. | 5 | Zk+ | 2+2+0 | 2 | Summer | |
| TUIOZP/TP4LB | Laboratory of Biochemistry | 2 | Klz | 0+2+0 | 2 | Summer | |
| TUTP/TP5P1 | Food Technology and Biotechnology I | 6 | Zk+ | 2+2+2 | 3 | Winter | |
| TUTP/TP5KB | Food Quality and Sapety | 4 | Zk+ | 1+0+2 | 3 | Winter | |
| TUCH/TP5OB | Branch Seminar I | 2 | Zp | 0+0+2 | 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/TP6P2 | Food Technology and Biotechnology II | 6 | Zk+ | 2+2+2 | 3 | Summer | |
| TUCH/TP6BC | Bioorganic Chemistry | 4 | Zk+ | 2+0+2 | 3 | Summer | |
| TUCH/TP6OB | Branch Seminar II | 2 | Zp | 0+0+2 | 3 | Summer | |
| TUACHP/TP6AN | Food Analysis | 6 | Zk+ | 2+3+1 | 3 | Summer | |
| TUCH/TP6AI | Application of Instrumental Methods | 3 | Klz | 0+3+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TZCHP | Food Chemistry | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUCH/TZAPO | Food Analysis | 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/TP3AB | English IIb | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP3AC | English - Cabridge exam preparation II | 2 | Zk+ | 0+0+2 | 2 | Winter | |
| CJV/TP4AA | English IIIa | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AB | English IIIb | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP4AC | English - Cabridge exam preparation III | 2 | Klz | 0+0+2 | 2 | Summer | |
| CJV/TP5AC | English - Cabridge exam preparation IV | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AA | English IVa | 2 | Zk+ | 0+0+2 | 3 | Winter | |
| CJV/TP5AB | English IVb | 2 | Zk+ | 0+0+2 | 3 | Winter |
| 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 | |
| MUPE/TP2PA | Business Activities I | 2 | Zk | 1+0+1 | 1 | Summer | |
| TUCH/TP2RO | Repetition of Organic Chemistry | 2 | Zp | 0+0+2 | 1 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUCH/TZIME | Instrum. meth. in anal. food | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUCH/TZPTE | Food technology | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUCH/TZOBC | Organic and Bioorganic Chemistry | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUFMI/TP3F2 | Physics II | 7 | Zk+ | 2+0+2 | 2 | Winter | |
| TUCH/TP3RO | Repetition of Organic Chemistry | 2 | Zp | 0+0+2 | 2 | Winter | |
| TUFMI/TP4MM | Methods of Microscopy | 3 | Zk+ | 1+2+0 | 2 | Summer | |
| TUIOZP/TP4BM | Bioanalytical Methods | 5 | Zk+ | 2+1+1 | 2 | Summer | |
| TUACHP/TP4HP | Food Evaluation in Control Practice | 4 | Zk+ | 1+2+0 | 2 | Summer | |
| TUIOZP/TP5TM | Classical and Modern Biotechnology | 4 | Zk+ | 2+2+0 | 3 | Winter | |
| TUACHP/TP6HV | Evaluation of Nutrition | 4 | Zk+ | 1+0+2 | 3 | Summer | |
| TUTTTK/TP6BB | Cell Biology and Genetics | 4 | Zk+ | 2+0+2 | 3 | Summer | |
| TUACHP/TP6AP | Principles of Food Authentication | 4 | Zk+ | 2+1+2 | 3 | Summer |
| 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 |