| 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 | Part 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 |
|---|---|---|---|---|---|---|---|
| AUM/TK1M1 | Mathematics I | 7 | Zk+ | 0S+0S+24S | 1 | Winter | |
| TUIOZP/TK1ZT | Basics of Toxic.and the Conserv.Biology | 3 | Klz | 8S+0S+4S | 1 | Winter | |
| TUCH/TK1OA | General and Inorganic Chemistry | 4 | Zk+ | 8S+0S+8S | 1 | Winter | |
| TUTP/TK1S1 | Branch Seminar I | 1 | Zp | 0S+0S+4S | 1 | Winter | |
| TUTP/TK1ZZ | The Principles of Food Commodities Scie. | 4 | Zk+ | 8S+4S+4S | 1 | Winter | |
| TUTP/TK1PS | Production of Food Raw Materials | 3 | Klz | 8S+0S+4S | 1 | Winter | |
| TUTP/TK1PR | Food Chain | 2 | Klz | 4S+0S+4S | 1 | Winter | |
| TUACHP/TK1ZB | Basics of Biology | 3 | Zk+ | 8S+0S+4S | 1 | Winter | |
| TUCH/TK1SC | Seminar in Chemistry | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUFMI/TK1SF | Seminar in Physics | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUCH/TK2LA | Inorganic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 1 | Summer | |
| TUCH/TK2O1 | Organic Chemistry I | 4 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUTP/TK2ZA | The Principles of Sensory ASS | 2 | Klz | 4S+4S+0S | 1 | Summer | |
| TUFMI/TK2F1 | Physics I | 5 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUACHP/TK2UB | Introduction to Biotechnology | 4 | Klz | 4S+8S+4S | 1 | Summer | |
| TUTP/TK2S2 | Branch Seminar II | 1 | Zp | 0S+0S+4S | 1 | Summer | |
| AUM/TK2M2 | Mathematics II | 6 | Zk+ | 0S+0S+16S | 1 | Summer | |
| TUACHP/TK2LB | Biology Laboratory | 2 | Zp | 0S+8S+0S | 1 | Summer | |
| TUCH/TK3LO | Organic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUIOZP/TK3AC | Analytical Chemistry | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUIOZP/TK3LA | Analytical Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUACHP/TK3CP | Food Chemistry | 4 | Zk+ | 8S+0S+4S | 2 | Winter | |
| TUIOZP/TK3MB | General Microbiology | 6 | Zk+ | 8S+8S+8S | 2 | Winter | |
| TUIOZP/TK3B1 | Biochemistry I | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUFMI/TK4FC | Physical Chemistry | 6 | Zk+ | 8S+4S+4S | 2 | Summer | |
| TUIOZP/TK4LB | Laboratory of Biochemistry | 2 | Klz | 0S+8S+0S | 2 | Summer | |
| TUIOZP/TK4CY | Cytolog.and Morphology of Microorganisms | 5 | Zk+ | 4S+8S+0S | 2 | Summer | |
| TUTP/TK4T1 | Food Technology I | 6 | Zk+ | 4S+8S+4S | 2 | Summer | |
| TUTP/TK4T2 | Food Technology II | 6 | Zk+ | 4S+8S+4S | 2 | Summer | |
| TUTP/TK4VK | Selected Chapters of Epid. and Hygiene | 2 | Zk+ | 8S+0S+4S | 2 | Summer | |
| TUIOZP/TK5PM | Food Microbiology | 5 | Zk+ | 8S+8S+4S | 3 | Winter | |
| TUTP/TK5L1 | Legislation in Food Industry I | 2 | Klz | 4S+0S+4S | 3 | Winter | |
| TUACHP/TK5VC | Human Nutrition | 4 | Zk+ | 8S+0S+8S | 3 | Winter | |
| TUTP/TK5PR | Supp. for the Prep.and Impl.of Fo.Prod. | 2 | Klz | 0S+8S+0S | 3 | Winter | |
| TUTP/TK5R1 | Food Safety Management I | 3 | Zk+ | 8S+0S+8S | 3 | Winter | |
| TUTP/TK5T4 | Food Technology III | 5 | Zk+ | 4S+8S+4S | 3 | Winter | |
| TUTP/TK5T3 | Food Technology III | 5 | Zk+ | 8S+8S+4S | 3 | Winter | |
| TUTP/TK6T5 | Food Technology III | 5 | Zk+ | 4S+8S+4S | 3 | Summer | |
| TUTP/TK6T6 | Food Technology III | 5 | Zk+ | 4S+8S+4S | 3 | Summer | |
| TUACHP/TK6HV | Evaluation of Nutrition | 4 | Zk+ | 4S+0S+8S | 3 | Summer | |
| TUACHP/TK6AN | Food Analysis | 6 | Zk+ | 8S+12S+4S | 3 | Summer | |
| TUTP/TK6CT | Practice of Food Technology | 2 | Zp | 0S+12S+0S | 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/TK2AB | English Ib | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK2AA | English Ia | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK3AA | English IIa | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK3AB | English IIb | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK4AB | English IIIb | 2 | Klz | 0+0+9S | 2 | Summer | |
| CJV/TK4AA | English IIIa | 2 | Klz | 0+0+9S | 2 | Summer | |
| CJV/TK5AA | English IVa | 2 | Zk+ | 0+0+9S | 3 | Winter | |
| CJV/TK5AB | English IVb | 2 | Zk+ | 0+0+9S | 3 | Winter |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUFMI/TK3ZB | Basics of Food Packaging | 3 | Klz | 4S+4S+0S | 2 | Winter | |
| MUPE/TK2PA | Business Activities I | 2 | Zk | 4S+0+4S | 2 | Summer | |
| TUACHP/TK4ZU | Basics of Food Preservation and Storage | 5 | Zk+ | 8S+0S+4S | 2 | Summer | |
| TUIOZP/TK5TM | Classical and Modern Biotechnology | 4 | Zk+ | 8S+8S+0S | 3 | Winter | |
| TUFMI/TK6RP | Rheology of Food | 4 | Zk+ | 8S+4S+4S | 3 | 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/TZPMB | Food Microbiology and Biochemistry | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUTP/TZKBP | Food quality and sapety | 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 |
|---|---|---|---|---|---|---|---|
| TUCH/TK1RC | Revision of General and Inorganic Chem. | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| AUM/TK1RM | Introduction to Mathematics | 2 | Zp | 0S+0S+8S | 1 | 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 |