| 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 | 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 | Rouchal Michal, doc. Ing. Ph.D. |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| 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 | |
| TUFMI/TK1SF | Seminar in Physics | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUCH/TK1SC | Seminar in Chemistry | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUCH/TK1ZL | Basics of Laboratory Technology | 3 | Klz | 0S+12S+0S | 1 | Winter | |
| TUACHP/TK1ZB | Basics of Biology | 3 | Zk+ | 8S+0S+4S | 1 | Winter | |
| TUTP/TK1ZZ | The Principles of Food Commodities Scie. | 4 | Zk+ | 8S+4S+4S | 1 | Winter | |
| AUM/TK1M1 | Mathematics I | 7 | Zk+ | 0S+0S+24S | 1 | Winter | |
| TUCH/TK2O1 | Organic Chemistry I | 4 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUCH/TK2LA | Inorganic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 1 | Summer | |
| TUTP/TK2ZA | The Principles of Sensory ASS | 2 | Klz | 4S+4S+0S | 1 | Summer | |
| AUM/TK2M2 | Mathematics II | 6 | Zk+ | 0S+0S+16S | 1 | Summer | |
| TUFMI/TK2F1 | Physics I | 5 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUACHP/TK2UP | Introduction to Food Chemistry | 4 | Klz | 8S+0S+4S | 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/TK3MB | General Microbiology | 6 | Zk+ | 8S+8S+8S | 2 | Winter | |
| TUIOZP/TK3B1 | Biochemistry I | 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/TK3AC | Analytical Chemistry | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUIOZP/TK4B2 | Biochemistry II | 4 | Zk | 8S+0S+0S | 2 | Summer | |
| TUCH/TK4O2 | Organic Chemistry II | 7 | Zk+ | 8S+0S+8S | 2 | Summer | |
| TUFMI/TK4F1 | Physical Chemistry I | 7 | Zk+ | 8S+8S+8S | 2 | Summer | |
| TUIOZP/TK4LB | Laboratory of Biochemistry | 2 | Klz | 0S+8S+0S | 2 | Summer | |
| TUCH/TK4CI | Chemical Informatics | 2 | Klz | 0S+8S+0S | 2 | Summer | |
| TUIOZP/TK4ZI | Basics of Instrument.Meth. in Food Anal. | 5 | Zk+ | 8S+8S+0 | 2 | Summer | |
| TUCH/TK4UB | Intr. to the Chemistry of Bioact. Comp. | 5 | Zk+ | 8S+0S+4S | 2 | Summer | |
| TUTP/TK5L1 | Legislation in Food Industry I | 2 | Klz | 4S+0S+4S | 3 | Winter | |
| TUTP/TK5KB | Food quality and sapety | 4 | Zk+ | 4S+0S+8S | 3 | Winter | |
| TUTP/TK5P1 | Food Technology and Biotechnology I | 6 | Zk+ | 8S+8S+8S | 3 | Winter | |
| TUIOZP/TK5PM | Food Microbiology | 5 | Zk+ | 8S+8S+4S | 3 | Winter | |
| TUCH/TK5OB | Branch Seminar I | 2 | Zp | 0+0+8 | 3 | Winter | |
| TUCH/TK6BC | Bioorganic Chemistry | 4 | Zk+ | 8S+0S+8S | 3 | Summer | |
| TUACHP/TK6AN | Food Analysis | 6 | Zk+ | 8S+12S+4S | 3 | Summer | |
| TUCH/TK6OB | Branch Seminar II | 2 | Zp | 0S+0S+8S | 3 | Summer | |
| TUCH/TK6AI | Application of Instrumental Methods | 3 | Klz | 0S+12S+0S | 3 | Summer | |
| TUTP/TK6P2 | Food Technology and Biotechnology II | 6 | Zk+ | 8S+8S+8S | 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/TK2AA | English Ia | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK2AB | English Ib | 2 | Klz | 0+0+9S | 1 | Summer | |
| CJV/TK3AB | English IIb | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK3AA | English IIa | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK4AA | English IIIa | 2 | Klz | 0+0+9S | 2 | Summer | |
| CJV/TK4AB | English IIIb | 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 |
|---|---|---|---|---|---|---|---|
| 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 | |
| TUCH/TK2RO | Revision of Organic Chemistry | 2 | Zp | 0S+0S+8S | 1 | Summer | |
| MUPE/TK2PA | Business Activities I | 2 | Zk | 4S+0+4S | 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 |
|---|---|---|---|---|---|---|---|
| MUTV/PSASQ | Sports Activity - Squash | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAVO | Sports Activity - Volleyball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKP | Sports Activity - K2 Hiking | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAPL | Sports Activity - Swimming | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAHO | Sports Activity - (Mountain) Climbing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAFL | Sports Activity - Floorball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABA | Sports Activity - Basketball | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAE | Sports Activity - Aerobics | 1 | Zp | 0+2+0 | - | - | The course is available to visiting students |
| MUTV/PSASB | Sports Activity - Self-defence | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATW | Sports Activity - Taekwondo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSACY | Sports Activity - Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAIC | Sports Activity - Indoor Cycling | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATE | Sports Activity - Tennis | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAAI | Sports Activity - Aikido | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABD | Sports Activity - Badminton | 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/PSALZ | Skiing and Snowboarding Abroad | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATI | Sports Activity - Tai Chi Chuan | 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/PSAAF | Sports Activity - AmE football | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAKE | Sports Activity - Kendo | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSATK | Sports Activity - Tourist Course | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSABX | Sports Activity - Boxing | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSAZT | Sports Activity - Health-related PT/PE | 1 | Zp | 0+2+0 | - | - | |
| MUTV/PSASK | Sports Activity - Indoor Soccer | 1 | Zp | 0+2+0 | - | - |