Branch Details

Food science

Original title in Czech: Potravinářská chemieFCHAbbreviation: BKCO_PCHAcad. year: 2017/2018

Programme: Chemistry and Technology of Foodstuffs

Length of Study: 3 years

Accredited from: 31.12.2002Accredited until: 1.9.2019


The bachelor study branch "Food Science" at Faculty of Chemistry of BUT represents an extension of the portfolio of bachelor study programmes and disciplines. Curriculum of the programme reflects high interest in the study of foodstuff science at Faculty of Chemistry of BUT. The curriculum enables both subsequent study in the two-year programme "Food Science and Biotechnology" and also employment in laboratories after the graduation. At the same time it reflects the needs of life-long education in the form of in-service education of chemists.

Key learning outcomes

Students will have theoretical overview as well as practical skills in the field of natural sciences that are the base for the study of principal subjects in the field of chemistry and technology of foodstuffs. Within the study programme the students can choose out of two study branches: Food Science or Biotechnology.
Graduates in the branch “Food Science” will be prepared to ensure the production of high quality and safe foodstuffs in food-processing industry. Their knowledge of chemical composition of food sources and of modern analytical methods will enable them to work in state administration control bodies.
The study branch “Biotechnology” offers more knowledge and skills in scientific disciplines that are based on instruction of modern biotechnological subjects.

Occupational profiles of graduates with examples

The graduates acquire knowledge and skills in the field of chemical engineering essential for control of modern technological production processes. The obtained knowledge and skills are grounded in thorough education in the fields of inorganic, organic, analytical, and physical chemistry, physics and mathematics forming the foundations of the bachelor study program. The graduates are also provided with extensive knowledge in other disciplines closely related to control of modern food processing plants. The curriculum comprises courses in biology, microbiology, and biochemistry disciplines that are complemented with education in food processing technologies including food preservation techniques and in legislation background. To control production of healthy and safe foodstuffs, the students are also educated in healthy nutrition, good manufacture practice and basic food analysis. Moreover, the students are trained to develop practical laboratory skills. The graduates are supposed to work in production plants or in business sphere or in control bodies or research and development institutions; they can also apply to study master programs focused on food processing technologies, biotechnologies and related branches.

Entry requirements

Written entrance examination test checks ability/competence of applicants to study chemistry at university level. Applicants are given points for correct answers; a notional pass mark is applied to this examination. The applicants will be enrolled on condition of either successful passing the entrance examination or fulfilment of requirements for granting dispensation. Current information on admission regulations is available at


Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCV_A1English for Chemists Ien1CompulsoryCrC1 - 13yes
BCT_CHI1Chemical Informatics Ics3CompulsoryGCrP - 13 / C1 - 26yes
BCT_MAT1Mathematics Ics8CompulsoryCr,ExP - 26 / C1 - 26 / CPP - 13yes
BCT_ACH1General and Inorganic Chemistry Ics (en)8CompulsoryCr,ExP - 26 / S - 13 / C1 - 26yes
BCT_BIOGeneral Biology and Ecologycs2CompulsoryExP - 26yes
BCT_CHL1Legislation in Chemistry Ics1CompulsoryCrS - 13yes
BCT_ZLTBasics of Laboratory Techniquecs1CompulsoryGCrL - 13yes
1. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCV_A2English for Chemists IIen1CompulsoryCrC1 - 13yes
BCT_FYZ1Physics Ics6CompulsoryCr,ExP - 39 / C1 - 26yes
BCT_CHI2Chemical Informatics IIcs4CompulsoryCr,ExP - 13 / C1 - 26yes
BCT_MAT2Mathematics IIcs6CompulsoryCr,ExP - 26 / C1 - 26 / CPP - 13yes
BCT_ACH2General and Inorganic Chemistry IIcs (en)5CompulsoryCr,ExP - 26 / C1 - 13yes
BCA_OBTGeneral Toxicologycs (en)2CompulsoryExP - 26yes
BCT_OCH1Organic Chemistry Ics (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCT_ACH1_PLaboratory Classes in Inorganic Chemistry Ics3CompulsoryGCrL - 52yes
BCT_FYZ1_PLaboratory Classes in Physics Ics3CompulsoryGCrL - 39yes
BCA_TEKTechnical Drawingcs2Compulsory-optionalGCrC1 - 261yes
2. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCA_ANC1Analytical Chemistry Ics (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCV_A3English for Chemists IIIen1CompulsoryCrCPP - 26yes
BCA_FCH1Physical Chemistry Ics (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCO_MIBMikrobiologycs4CompulsoryExP - 26yes
BCT_OCH2Organic Chemistry IIcs (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCA_ANC1_PLaboratory Classes in Analytical Chemistry Ics3CompulsoryGCrL - 52yes
BCA_FCH1_PLaboratory Classes in Physical Chemistry Ics3CompulsoryGCrL - 39yes
BCT_EMTMeasuring Techniquecs4Compulsory-optionalCr,ExP - 26 / C1 - 261yes
BCT_ACH2_PLaboratory Classes in Inorganic Chemistry IIcs3Compulsory-optionalGCrL - 521yes
2. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCA_ANC2Analytical Chemistry IIcs (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCV_A4English for Chemists IV (B1)en3CompulsoryCr,ExC1 - 26yes
BCA_BCH1Biochemistry Ics (en)4CompulsoryCr,ExP - 26 / C1 - 13yes
BCA_FCH2Physical Chemistry IIcs (en)6CompulsoryCr,ExP - 26 / C1 - 26yes
BCA_MCHMacromolecular Chemistrycs3CompulsoryCr,ExP - 26 / C1 - 13yes
BCA_ANC2_PLaboratory Classes in Analytical Chemistry II cs3CompulsoryGCrL - 52yes
BCA_FCH2_PLaboratory Classes in Physical Chemistry IIcs3CompulsoryGCrL - 39yes
BCT_OCH_PLaboratory Classes in Organic Chemistrycs3CompulsoryGCrL - 52yes
BCA_LSP1Laboratory project Ics (en)2Compulsory-optionalGCrSL - 261yes
BCO_ODP_PTechnical Practices - PCHcs4Compulsory-optionalCrC1 - 781yes
BCA_ISOSystem of Quality Assurance and ISO Standardscs2Compulsory-optionalGCrP - 13 / C1 - 131yes
3. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCO_ACP1Food Analysis Ics (en)4CompulsoryExP - 26yes
BCO_BIT1Biotechnology Ics4CompulsoryCr,ExP - 26 / C1 - 26yes
BCA_CHI1Chemical Engineering Ics (en)6CompulsoryCr,ExP - 26 / C1 - 52yes
BCO_CHP1Food Chemistry Ics4CompulsoryExP - 26yes
BCO_BCH_PLaboratory Classes in Biochemistrycs (en)2CompulsoryCrL - 52yes
BCA_CHI1_PLaboratory Classes in Chemical Engineering Ics2CompulsoryGCrL - 26yes
BCO_MIB_PLaboratorry Classes in Microbiologycs2CompulsoryCrL - 39yes
BCO_ZPTFundamentals of Foodstuff Technologiescs4CompulsoryExP - 26yes
BCO_BIO1Bioengineering Ics4Compulsory-optionalCr,ExP - 26 / C1 - 261yes
BCA_LSP2Laboratory project - MA IIcs (en)4Compulsory-optionalGCrSL - 521yes
BCO_MOG1Molecular Genetics Ics4Compulsory-optionalExP - 261yes
BCA_UBP_PCHIntroduction to Bachelor Thesis - PCHcs2Compulsory-optionalGCrC1 - 261yes
3. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
BCO_BAPBachelor Thesiscs12CompulsoryCrSL - 156yes
BCA_CHI2Chemical Engineering IIcs (en)6CompulsoryCr,ExP - 26 / C1 - 52yes
BCO_ACP_PLaboratory Classes in Analytical Chemistry of Foodcs (en)3CompulsoryGCrL - 65yes
BCA_CHI2_PLaboratory Classes in Chemical Engineering IIcs2CompulsoryGCrL - 26yes
BCO_PUPPrinciples of Food Preservationcs4CompulsoryExP - 26yes
BCO_BCHHome chemistrycs2Compulsory-optionalGCrP - 131yes
BCO_KCHChemistry of Cosmetics cs4Compulsory-optionalExP - 261yes
All the groups of optional courses
Gr. Min. courses Courses