Branch Details

Food Science

Original title in Czech: Potravinářská chemieFCHAbbreviation: DPCO_CHTPAcad. year: 2009/2010

Programme: Chemistry and Technology of Foodstuffs

Length of Study: 4 years

Accredited from: 25.10.2007Accredited until: 31.10.2011

Profile

Within this programme the experts are educated, which will be able, based on the obtained knowledge during Ph.D. studies, to perform highly qualified scientific work in the field of biochemistry, microbiology and biotechnology (Universities, Czech Academy of Sciences, research institutes etc.).

Key learning outcomes

The post-graduate in Ph.D. study programme Chemistry and Technology of Foodstuffs is able to formulate independently the scientific problem, to design the hypothesis for the solution and to carry out experimental and theoretical work for its confirmation. Simoultaneously, he is capable of critical evaluation of published scientific informations and of presentation of experimental results in english language as well.

Guarantor

Issued topics of Doctoral Study Program

  1. x

    Supervisor: Šimko Peter, prof. Ing., DrSc.

  2. Supervisor: Šimko Peter, prof. Ing., DrSc.

  3. Analysis of selected active substance in cereals

    x

    Supervisor: Márová Ivana, prof. RNDr., CSc.

  4. Analysis of nonpathogenic clostridia isolated from cheeses

    Supervisor: Španová Alena, doc. RNDr., CSc.

  5. Analysis of some phenolics in "Czech beer" and brewery materials

    x

    Supervisor: Márová Ivana, prof. RNDr., CSc.

  6. Application of electromigration methods for analysis ofl actic acid and other fermentation products

    Supervisor: Rittich Bohuslav, doc. Ing., CSc.

  7. Application of reversible DNA immobilization on solid supports for the identification of microorganisms in foods

    Supervisor: Rittich Bohuslav, doc. Ing., CSc.

  8. Identification of industrially important probiotic lactic acid bacteria and bifididobacteria by molecular diagnostic methods

    Supervisor: Rittich Bohuslav, doc. Ing., CSc.

  9. Study of probiotic lactic acid bacteria and bifidobacteria producing antmicrobial compounds

    Supervisor: Španová Alena, doc. RNDr., CSc.

  10. Supervisor: Bobáľová Janette, Ing., CSc.

  11. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  12. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  13. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  14. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  15. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  16. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  17. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  18. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  19. Supervisor: Omelková Jiřina, doc. Ing., CSc.

  20. Supervisor: Rychtera Mojmír, prof. Ing., CSc.

  21. Supervisor: Stratilová Eva, Ing., Ph.D.

  22. Supervisor: Šimko Peter, prof. Ing., DrSc.


Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCO_VED-cs5Compulsory-Cryes
DCO_BIPBioprocess engineering for food industrycs2Elective (voluntary)-DrExyes
DCO_POTSpecialized Food Technologiescs2Elective (voluntary)-DrExyes
1. year of study, both semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCV_AOEnglish for Graduantsen2Compulsory-DrExyes
DCV_AOEnglish for Graduantsen2Compulsory-DrExyes
DCO_PEDPedagogical trainingcs0Compulsory-Cryes
DCO_PEMPedagogic minimumcs0Compulsory-Cryes
DCO_AFCHApplied Physical Chemistry for Food Industrycs2Elective (voluntary)-DrExyes
DCO_AFCHApplied Physical Chemistry for Food Industrycs2Elective (voluntary)-DrExyes
DCO_BCHAdvanced Biochemistrycs2Elective (voluntary)-DrExyes
DCO_BCHAdvanced Biochemistrycs2Elective (voluntary)-DrExyes
DCO_MOBAdvanced Molecular Biotechnologycs2Elective (voluntary)-DrExyes
DCO_MOBAdvanced Molecular Biotechnologycs2Elective (voluntary)-DrExyes
DCO_OCHAdvanced Organic Chemistrycs2Elective (voluntary)-DrExyes
DCO_OCHAdvanced Organic Chemistrycs2Elective (voluntary)-DrExyes
DCO_PMMikrobiology in Food Industry cs2Elective (voluntary)-DrExyes
DCO_PMMikrobiology in Food Industry cs2Elective (voluntary)-DrExyes
2. year of study, winter semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCO_VED-cs12Compulsory-Cryes
2. year of study, both semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCO_ANPFood Analysiscs2Elective (voluntary)-DrExyes
DCO_ANPFood Analysiscs2Elective (voluntary)-DrExyes
DCO_CHPFood Chemistry cs2Elective (voluntary)-DrExyes
DCO_CHPFood Chemistry cs2Elective (voluntary)-DrExyes
DCO_NEZDesigning of Experiments and Numerical and Statistical Treatment of Experimental Datacs2Elective (voluntary)-DrExyes
DCO_NEZDesigning of Experiments and Numerical and Statistical Treatment of Experimental Datacs2Elective (voluntary)-DrExyes
DCO_PIEngineering for Food Industrycs2Elective (voluntary)-DrExyes
DCO_PIEngineering for Food Industrycs2Elective (voluntary)-DrExyes
DCO_SPZFoodstuffs and raw materials special processingcs2Elective (voluntary)-DrExyes
DCO_SPZFoodstuffs and raw materials special processingcs2Elective (voluntary)-DrExyes
3. year of study, winter semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCO_SDZ-cs8Compulsory-Cryes
DCO_VED-cs10Compulsory-Cryes
4. year of study, winter semester
AbbreviationTitleL.Cr.Com.Prof.Compl.Hr. rangeGr.Op.
DCO_DIZ-cs14Compulsory-Cryes
DCO_VED-cs10Compulsory-Cryes