| Faculty | Faculty of Technology (FT) |
|---|---|
| Study programme | Food Technology and Assessment (B0721A210002) |
| Branch of study / Specialization | Food Biotechnology and Applied Microbiology (T19004/PB - 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 | Buňková Leona, prof. RNDr. 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/TK1OS | Branch Seminar | 1 | Zp | 0S+0S+4S | 1 | Winter | |
| TUCH/TK1OA | General and Inorganic Chemistry | 4 | Zk+ | 8S+0S+8S | 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 | |
| TUIOZP/TK1PL | Basics of Work in Biotechn. Laboratories | 3 | Klz | 0S+8S+0S | 1 | Winter | |
| TUACHP/TK1ZB | Basics of Biology | 3 | Zk+ | 8S+0S+4S | 1 | Winter | |
| TUIOZP/TK1ZT | Basics of Toxic.and the Conserv.Biology | 3 | Klz | 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 | |
| TUFMI/TK2F1 | Physics I | 5 | Zk+ | 8S+0S+8S | 1 | Summer | |
| TUACHP/TK2LB | Biology Laboratory | 2 | Zp | 0S+8S+0S | 1 | Summer | |
| 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 | |
| TUACHP/TK2UB | Introduction to Biotechnology | 4 | Klz | 4S+8S+4S | 1 | Summer | |
| AUM/TK2M2 | Mathematics II | 6 | Zk+ | 0S+0S+16S | 1 | Summer | |
| TUIOZP/TK3LA | Analytical Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUCH/TK3LO | Organic Chemistry Laboratory | 3 | Klz | 0S+12S+0S | 2 | Winter | |
| TUIOZP/TK3AC | Analytical Chemistry | 4 | Zk+ | 8S+0S+8S | 2 | Winter | |
| TUIOZP/TK3B1 | Biochemistry I | 4 | Zk+ | 8S+0S+8S | 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/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 | |
| TUIOZP/TK4MB | Molecular Biology | 6 | Zk+ | 8S+8S+4S | 2 | Summer | |
| TUIOZP/TK4B2 | Biochemistry II | 4 | Zk | 8S+0S+0S | 2 | Summer | |
| TUIOZP/TK4IT | Information technologies in biotechnolog | 2 | Klz | 0S+8S+0S | 2 | Summer | |
| TUIOZP/TK4BM | Bioanalytical Methods | 5 | Zk+ | 8S+4S+4S | 2 | Summer | |
| TUFMI/TK4FC | Physical Chemistry | 6 | Zk+ | 8S+4S+4S | 2 | Summer | |
| TUTP/TK5L1 | Legislation in Food Industry I | 2 | Klz | 4S+0S+4S | 3 | Winter | |
| TUIOZP/TK5PM | Food Microbiology | 5 | Zk+ | 8S+8S+4S | 3 | Winter | |
| TUTP/TK5KB | Food quality and sapety | 4 | Zk+ | 4S+0S+8S | 3 | Winter | |
| TUIOZP/TK5BR | Biotechnology Project | 3 | Zp | 0S+8S+0S | 3 | Winter | |
| TUIOZP/TK5TP | Traditional and industrial biotechnology | 5 | Zk+ | 8S+0S+4S | 3 | Winter | |
| TUTP/TK5P1 | Food Technology and Biotechnology I | 6 | Zk+ | 8S+8S+8S | 3 | Winter | |
| TUIOZP/TK5KT | Cultivation techniques and biotechnologi | 5 | Zk+ | 4S+4S+4S | 3 | Winter | |
| TUACHP/TK6AN | Food Analysis | 6 | Zk+ | 8S+12S+4S | 3 | Summer | |
| TUIOZP/TK6ZR | Fundamentals of recombinant technologies | 5 | Zk+ | 8S+0S+4S | 3 | Summer | |
| TUTP/TK6P2 | Food Technology and Biotechnology II | 6 | Zk+ | 8S+8S+8S | 3 | Summer | |
| TUIOZP/TK6LM | Laboratory of Food Microbiology | 3 | Klz | 0S+12S+0S | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUIOZP/TZTMB | Classical and Modern Biotechnology | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUIOZP/TZAMB | - | 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/TK3AA | English IIa | 2 | Zk+ | 0+0+9S | 2 | Winter | |
| CJV/TK3AB | English IIb | 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 |
|---|---|---|---|---|---|---|---|
| TUTP/TK4VK | Selected Chapters of Epid. and Hygiene | 2 | Zk+ | 8S+0S+4S | 2 | Summer | |
| MUPE/TK2PA | Business Activities I | 2 | Zk | 4S+0+4S | 2 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| TUIOZP/TZAPO | Food Analysis | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUIOZP/TZPTT | Food Technology | 0 | Szv | 1+0+0 | 3 | Summer | |
| TUIOZP/TZKTB | - | 0 | Szv | 1+0+0 | 3 | Summer |
| Course code | Course title | credits | Completion | Time requirements | Recommended year of study | Recommended semester | Course availability |
|---|---|---|---|---|---|---|---|
| AUM/TK1RM | Introduction to Mathematics | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUCH/TK1RC | Revision of General and Inorganic Chem. | 2 | Zp | 0S+0S+8S | 1 | Winter | |
| TUTP/TK1PR | Food Chain | 2 | Klz | 4S+0S+4S | 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 |