Branch Details

Food Science and Biotechnology

Original title in Czech: Potravinářská chemie a biotechnologieFCHAbbreviation: NPCO_CHTPAcad. year: 2021/2022

Programme: Chemistry and Technology of Foodstuff

Length of Study: 2 years

Accredited from: 20.7.2001Accredited until: 31.12.2024

Profile

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.
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.

Guarantor


Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_BCH2Biochemistry IIcs4CompulsoryExP - 26 / KK - 26no
MC_BIO2Bioengineering IIcs (en)4CompulsoryCr,ExP - 26 / KK - 26 / C1 - 13yes
MCT_CHL2Legislation in Chemistrycs2CompulsoryCrP - 13 / KK - 13yes
MC_ISAInstrumental and Structure Analysiscs (en)4CompulsoryExP - 26 / KK - 26yes
MC_MOBMolecular Biotechnologycs4CompulsoryExP - 26 / KK - 26yes
MCA_ISA_PLaboratory Classes in Instrumental and Structure Analysis - FSBTcs3CompulsoryGCrKK - 26 / L - 39no
MCO_TPO_PLaboratory Classes in Technology of Foodcs2CompulsoryCrKK - 26 / L - 52no
MC_TPOFood Technologycs4CompulsoryExP - 26 / KK - 26yes
MC_BIN_PZLaboratory Classes in Bioengineeringcs2Compulsory-optionalCrKK - 26 / L - 261yes
MC_MOB_PLaboratory Classes in Molecular Biotechnologycs (en)2Compulsory-optionalCrKK - 26 / L - 521yes
MCO_IBasic principles of Immunochemistrycs3Compulsory-optionalGCrP - 26 / KK - 26 / S - 131no
1. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MC_ACP2Food Analysis IIcs (en)4CompulsoryExP - 26 / KK - 26yes
MCA_AB1English B1en1CompulsoryExKK - 13 / C1 - 13yes
MC_CHP2Food Chemistry IIcs4CompulsoryExP - 26 / KK - 26no
MC_LAB1_PSpecial Laboratory Classes Ics4CompulsoryGCrKK - 26 / L - 52yes
MCO_NFPNutraceuticals cs3CompulsoryExP - 26 / KK - 26yes
MCO_BIO_PLaboratory classes in biotechnologycs2CompulsoryCrKK - 26 / L - 78no
MCO_SAPSensory food analysiscs (en)3CompulsoryGCrP - 13 / KK - 26 / C1 - 13no
MCO_TBKCell Biotechnologycs4Compulsory-optionalGCrP - 26 / KK - 26 / C1 - 131yes
MC_KOSCosmetology and Technology of Cosmeticscs4Compulsory-optionalExP - 26 / KK - 261yes
MCO_MPBMicrobiology in food industry and biotechnologycs4Compulsory-optionalExP - 26 / KK - 261no
MCO_ZPBasic Principles of Proteomicscs4Compulsory-optionalExP - 26 / KK - 261yes
2. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MC_BPOFood Packagingcs4CompulsoryExP - 26 / KK - 26yes
MCO_BSTBiostatisticscs3CompulsoryGCrP - 13 / KK - 26 / C1 - 26yes
MC_BIT2Biotechnology IIcs4CompulsoryExP - 26 / KK - 26yes
MCO_DS_PDiploma Seminar - FSBTcs (en)3CompulsoryCrKK - 26 / SD - 13 / SL - 390yes
MC_LAB2_PSpecial Laboratory Classes IIcs8CompulsoryGCrKK - 26 / L - 104yes
MCO_OHOWaste Management in Food Industrycs4CompulsoryExP - 26 / KK - 26yes
MC_BIMBioanalytical Methodscs4Compulsory-optionalExP - 26 / KK - 261yes
MC_HYPHygiene and Safety of Foodcs (en)4Compulsory-optionalExP - 26 / KK - 261yes
MCO_POLLegislation of Foodstuffscs4Compulsory-optionalExP - 26 / KK - 261yes
2. year of study, summer semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
MCO_DPDiploma Thesiscs (en)30CompulsoryCrKK - 26 / SL - 390yes
All the groups of optional courses
Gr. Number of ECTS credits Courses
1 12 kr - 23 kr MC_BIN_PZ (2 kr), MC_MOB_P (2 kr), MCO_I (3 kr), MCO_TBK (4 kr), MC_KOS (4 kr), MCO_MPB (4 kr), MCO_ZP (4 kr)