Branch Details

Food Science and Biotechnology

Original title in Czech: Potravinářská chemie a biotechnologieFCHAbbreviation: NKCO_CHTPAcad. year: 2017/2018

Programme: Chemistry and Technology of Foodstuff

Length of Study: 2 years

Accredited from: 20.7.2001Accredited until: 31.7.2020


Food science and biotechnologies form the background of the graduate at the branch. Biologically and physically oriented sciences necessary for the development of the food science are accentuated in the course of the study. The knowledge of applied microbiology, bioengineering, foodstuff hygiene and sanitation is attained in the relation to the basic courses of the study. The knowledge of instrumental analytical chemistry is extended at the course of foodstuff analysis. The graduates are employable in agriculture and foodstuff industry of the Moravian and Silesian regions, in the biotechnological processes of the chemical and pharmaceutical industries and in the new braches of environmental protection. Employability at the institution of the state control, new technology development, research and business is also possible.

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. 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 alumni are supposed to work in developed agricultural and food producing industries, especially in Moravia and Silesia; they will also land positions of specialists in biotechnological production in chemical and pharmaceutical industries and also in novel branches of environmental protection industry. Wide range of subjects included in the study program provides alumni with extensive knowledge enabling them to be employed at various positions in state control institutions, in development of new advanced technologies, in research and in business enterprises.


Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_BCH2Biochemistry IIcs4CompulsoryExP - 26yes
MCO_BIO2Bioengineering IIcs4CompulsoryCr,ExP - 26 / C1 - 13yes
MCT_CHL2Legislation in Chemistrycs2CompulsoryCrP - 13yes
MCA_ISAInstrumental and structure analysiscs (en)4CompulsoryExP - 26yes
MCO_MOBMolecular Biotechnologycs4CompulsoryExP - 26yes
MCA_ISA_PLaboratory Classes in Instrumental and Structure Analysis - FSBTcs3CompulsoryGCrL - 39yes
MCO_TPO_PLaboratory Classes in Technology of Foodcs2CompulsoryCrL - 52yes
MCO_TPOFood Technologycs4CompulsoryExP - 26yes
MCO_BIN_PLaboratory Classes in Bioengineeringcs2Compulsory-optionalCrL - 261yes
MCO_MOB_PLaboratory Classes in Molecular Biotechnologycs (en)2Compulsory-optionalCrL - 391yes
MCO_IBasic principles of Immunochemistrycs3Compulsory-optionalGCrP - 26 / S - 131yes
1. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_ACP2Food Analysis IIcs (en)4CompulsoryExP - 26yes
MCA_AB1English B1en1CompulsoryExC1 - 13yes
MCO_CHP2Food Chemistry IIcs4CompulsoryExP - 26yes
MCO_LAB1_PSpecial laboratory classes I - FSBTcs4CompulsoryGCrL - 52yes
MCO_NFPNutraceuticals cs3CompulsoryExP - 26yes
MCO_BIO_PLaboratory classes in biotechnologycs2CompulsoryCrL - 78yes
MCO_SAPSensory food analysiscs (en)3CompulsoryGCrP - 13 / C1 - 13yes
MCO_TBKCell Biotechnologycs4Compulsory-optionalGCrP - 261yes
MCO_KOSCosmetology and technology of cosmeticscs4Compulsory-optionalExP - 261yes
MCO_MPBMicrobiology in food industry and biotechnologycs4Compulsory-optionalExP - 261yes
MCO_ZPBasic Principles of Proteomicscs4Compulsory-optionalExP - 261yes
2. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_BPOFood Packagingcs4CompulsoryExP - 26yes
MCO_BSTBiostatisticscs3CompulsoryGCrP - 13 / C1 - 13yes
MCO_BIT2Biotechnology IIcs4CompulsoryExP - 26yes
MCO_DS_PDiploma seminar - FSBTcs (en)3CompulsoryCrSD - 13yes
MCO_LAB2_PSpecial laboratory classes II - FSBTcs8CompulsoryGCrL - 104yes
MCO_OHOWaste management in food industrycs4CompulsoryExP - 26yes
MCO_BIMBioanalytical Methodscs4Compulsory-optionalExP - 261yes
MC_HYPHygiene of foodcs (en)4Compulsory-optionalExP - 261yes
MCO_POLLegislation of Foodstuffscs4Compulsory-optionalExP - 261yes
2. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_DPDiploma Thesiscs (en)30CompulsoryCrSL - 390yes
All the groups of optional courses
Gr. Min. credits Courses