Branch Details

Food Science

FCHAbbreviation: DPAO_CHTPAcad. year: 2019/2020

Programme: Chemistry and Technology of Foodstuffs

Length of Study: 4 years

Tuition Fees: 2000 EUR/academic year for EU students, 2000 EUR/academic year for non-EU students

Accredited from: 21.12.2015Accredited until: 31.5.2020


The aim of the study is to reach the balance between theoretical and experimental skills and the application of the general procedures in chemistry and technology of foodstuffs. The program is oriented both to food and biotechnological productions with the respect to the implementation and application of advanced procedures and technologies and to the control of the quality and safety of food products, supplements, ready-to-cook food and raw materials. Processing and valorization of waste from food productions makes a separate area of the study .To achieve adequate knowledge and skills the students will complete the necessary disciplines of broader theoretical background together with advanced and applied food sciences. At present, food sciences are in the phase of their intensive development, characterized besides others, by the transition from empirically gained experience to the exact form of knowledge that is based on theoretical disciplines such as physical chemistry, biochemistry, organic chemistry, process engineering, analytical chemistry, and so on. The doctoral graduates must possess not only a deep knowledge of applied food sciences, but also a deep knowledge of these theoretical disciplines.The dissertation thesis is based on the creative approaches including the use of modern sophisticated instrumental methods and nanotechnologies. Dissertation theses are time consuming, because students must find the correlations between parameters measured in complicated food matrix and existing laws of nature. Therefore, the study is also focused on analyzing processes, reactions and interactions occurring during long term storage of the food matrix. The multiple repetitions of these experiments make verification and correct interpretation of the measured values and arriving to the definite conclusions possible. That is why 4 years make an optimal study length for “Chemistry of Foodstuffs”. The doctoral graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU , in the complex of agro-food plants etc. The graduates are also qualified to work in the institutions of state control and business organizations.

Key learning outcomes

The PhD study and study related research are focused on the acquisition and development of theoretical knowledge and experimental skills in the areas of chemistry of foodstuffs and engineering processes of food production, applied analytical and physical chemistry, microbiology, biochemistry and molecular biotechnology. The study is designed in line with the development of modern food sciences and food technologies and other basic and applied specializations. The main attention is focused on manufacturing, processing, storage, quality control and safety of foodstuffs, food supplements, raw materials and food packages.
Due to the rapid development of molecular biology techniques and nanotechnologies, adequate attention is paid to the use of these disciplines in the development of novel food technologies, steps and biotechnological processes. Scientific knowledge will focus on food quality and safety, production of functional foodstuffs and the development of modern instrumental and molecular- biological diagnostic methods. Participation of other chemical and biotechnological disciplines is the necessary condition of the complex approach and understanding of food sciences and applications.
The graduates in the DSP of Chemistry and Technology of Foodstuffs are able to formulate a scientific problem independently and propose hypotheses and procedures leading to its solving and attempt its confirmation on both an experimental and theoretical level. Critical evaluation of published scientific information and the ability to present the experimental results in English makes an integral part of the study. The aim of the study is to equip the graduates with theoretical and experimental skills necessary to address independently the issues of chemistry of foodstuffs in its broad and complex area. The program is oriented both on food and biotechnological productions with the respect to the implementation and development of advanced procedures and technologies and on the control of the quality and safety of food products. The graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU (e.g. European Food Safety Authority, Office for Health and Consumer Protection of the European Commission), in the complex of agro-food plants of many national and multinational corporations. The graduates are also qualified to work in the institutions of state control and business organizations. The graduate profile is designed to be compatible with the similar studies in domestic and foreign universities and with the demands of the European research area.

Entry requirements

Admission is conditioned by the completion of the Master's degree program in chemistry or another chemistry related specialization. The basic admission prerequisites are: interest and aptitude for scientific work, motivation (expressed in a cover letter), good command of English and very good study results achieved in the Master's program (grade point average of all of the examinations usually does not exceed 2,0). Previous research activity (participation in student conferences, etc.) is appreciated . The student will sign up for the exam with the topic proposed by the supervisor. If there are more candidates with one and the same topic, the supervisor may either modify subtopics or offer the candidate a different topic (different supervisor ).


Issued topics of Doctoral Study Program

  1. Biotechnological production of polyhydroxyalkanoates by extremophiles and cyanobacteria

    Polyhydroxyalkanoates (PHA) are microbial polyesters which are accumulated by numerous prokaryotes. This PhD thesis focuses on biotechnological production of PHA employing extremophilic bacteria and cyanobacteria. Both production systems offer numerous advantages over traditionally used mesophilic heterotrophs. Extremophiles are resistant to contamination and can be used for valorization of waste streams of food industry. Cyanobacteria are capable of PHA biosynthesis from CO2. Apart from biotechnological production of PHA employing selected producers, also physiological, biological and ecological role of PHA for individual microorganisms will be investigated using advanced analytical, biophysical and molecular approaches.

    Tutor: Obruča Stanislav, doc. Ing., Ph.D.

  2. Study of phenolics and hemicelluloses obtained by enzymatic hydrolysis of food waste

    Food waste with the lignocellulosic nature contains phenolic, hemicellulosic and cellulosic substances. It is known that cellulose and hemicelluloses can be converted into reducing sugars by chemical or enzymatic hydrolysis. Reducing sugars can be utilized for different fermentation production for example of ethanol or polyhydroxyalkanoates. However, during hydrolysis are also released phenolics, which are often toxic for microorganisms used for fermentation processes. This Ph.D. thesis focuses on the use of enzymatic hydrolysis of lignocellulosic food waste with the aim of the valorization of all substances as mentioned above. Within this work, different kind of enzymes will be laboratory produced and tested. The challenge of the work will be finding methods for separation of phenolics from hemicellulosic and cellulosic sugars with the aim to avoid the loss of reducing sugars. The success of the separation of phenolics from hemicelluloses and cellulose will be influenced by many factors, e.g. by the composition of food waste. Next, the aim of this work will be the evaluation of isolated phenolics, e.g. as antioxidants or substances with antimicrobial efficiency.

    Tutor: Kovalčík Adriána, doc. Ing., Ph.D.

Course structure diagram with ECTS credits

1. year of study, both semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
DCO_PCHBFood Chemistry and Biochemistrycs0CompulsoryDrExyes
DCO_ANPFood Analysiscs0Compulsory-optionalDrEx1yes
DCO_BIPBioprocess engineering for food industrycs0Compulsory-optionalDrEx1yes
DCO_KCHPColloid chemistry for food industrycs0Compulsory-optionalDrEx1yes
DCO_METMetrology and experimental data processingcs0Compulsory-optionalDrEx1yes
DCO_MPVModern methods of food waste valorizationcs0Compulsory-optionalDrEx1yes
DCO_MOBAdvanced Molecular Biotechnologycs0Compulsory-optionalDrEx1yes
DCO_OCHAdvanced Organic Chemistrycs0Compulsory-optionalDrEx1yes
DCO_SPZAdvanced bioanalytical methodscs0Compulsory-optionalDrEx1yes
DCO_PMMikrobiology in Food Industry cs0Compulsory-optionalDrEx1yes
DCO_PIEngineering for Food Industrycs0Compulsory-optionalDrEx1yes
DCO_POTSpecialized Food Technologiescs0Compulsory-optionalDrEx1yes
All the groups of optional courses
Gr. Min. courses Courses