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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461337
VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright UCT Prague 2017
Information provided by the Department of International Relations and the Department of R&D. Technical support by the Computing Centre
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[obsah] => Study programmes provided at the Faculty of Food and Biochemical Technology (FFBT) embrace both traditional fields of food science as well as current trends in the development of food and biochemical sciences. Traditional fields such as brewing, sugar manufacture, fermentation, and agrochemistry were taught at UCT Prague's historical predecessor, Prague Polytechnic, as early as the beginning of the last century.
Since the formation of the independent Institute of Chemical Technology, Prague (now University of Chemistry and Technology, Prague) in 1952, the Faculty has grown into an institution with a broad background in chemical, biochemical, engineering, and other disciplines, which illustrates the purposefulness of such a strong chemical-technological complex and the FFBT as its inseparable part—even on the international scale. The Faculty ranks among leading university centres of food science. In the course of its existence, the Faculty has turned out thousands of graduates who pursue their careers primarily in the food industry and related fields, in scientific research, and at schools and institutions of higher learning both in the Czech Republic and abroad.
The concentration of university teaching in all food-related fields—including applied biology and biochemistry—at FFBT represents one of the major strengths of the Faculty's existence within UCT Prague. However, besides advocates of the Faculty's existence within a chemistry university, naturally there are also many critics of such integration. Their major argument is that the food industry (the meat, dairy, and preservation industries in particular) as well as other fields are closely interrelated with farming production and should be taught at institutions focused on agriculture or veterinary science. Many agricultural and other universities and institutions of higher learning in the Czech Republic have lately introduced selected fields of food science in their study programmes, which will undoubtedly enhance desirable competition between their graduates.
The extent of this introduction to FFBT does not allow for a detailed description of the numerous diverse scientific projects implemented by the Faculty at present. We can only provide basic information to our future students and partner organizations about the scientific and research orientations of individual departments at the Faculty. All departments offer cooperation in scientific research and development; expertise and consulting; and continuing education for specialists and scientific workers in the form of various postgraduate programmes, short-term courses, and long-term scholarships. The Faculty's academic staff also prepare short-term specialized and retraining courses tailored to the needs of individual clients. Individual departments offer basic and specific analyses based on the most sophisticated methods and using state-of-the-art analytical apparatuses. The extent of consulting, expertise, and research and development activities is not restricted to the areas listed above, but it may be further expanded according to specific needs of industrial practice.
I believe that this introduction will provide basic information about the orientation of the Faculty and various forms of study offered by its individual departments, and that it will help us find new partners for cooperation in solving research and professional problems.
prof. Ing. Karel Melzoch, CSc
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[obsah] => The basic, applied, and contract research and development activities at the Faculty of Food and Biochemical Technology cover “traditional” and modern topics of food sciences, biotechnologies, and life sciences. The Faculty is comprised of seven Departments, each pursuing research addressing current calls and trends in such areas as food chemistry, quality, safety and innovation, process engineering, biotechnology for the food industry, environmental protection and therapeutic applications, molecular biology and biochemistry, chemistry of natural compounds, and organic synthesis.
Numerous projects are interdisciplinary and take advantage of broad collaborations at the national and international scales. Research also takes advantage of the availability of sophisticated equipment and high-tech devices which employ emerging instrumentation principles.
Research activities are not restricted to faculty staff and PhD students; special emphasis is placed on participation of undergraduate students, enabling them to publish high-quality graduate theses as well as better opportunities in the labour market.
- Department of Biotechnology
- Department of Biochemistry and Microbiology
- Department of Saccharides and Cereals
- Department of Dairy, Fat and Cosmetic Science
- Department of Food Analysis and Nutrition
- Department of Food Preservation
- Department of Chemistry of Natural Compounds
- Accredited Testing Laboratories at FFBT
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[datum] => 22.06.2023
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[obsah] => Office Hours of the FFBT Dean's Office from 26/06/2022 to 31/08/2023: WEDNESDAY 9.30AM - 12.30PM
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[detail] => Holiday Office Hours of the FFBT Dean's Office from 26/06/2022 to 31/08/2023:
WEDNESDAY 9.30AM - 12.30PM
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[obsah] => MONDAY 12:30PM-3:00PM, TUESDAY 9:00AM-11:30AM, WEDNESDAY 9:00AM-11:30AM ; 12:30PM-3:00PM
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[detail] => From 15.02.2023 to do 22.06.2023 the office hours of the FFBT dean's office will be in following days and times:
MONDAY from 12:30PM to 3:00PM
TUESDAY from 9:00AM to 11:30AM
WEDNESDAY from 9:00AM to 11:30AM and from 12:30PM to 3:00PM
By prior arrangement, you can come in person on other days.
You will find the Dean's Office in building B, entrance from Zikova Street 4, 1st floor, rooms no. B2304-B2307.
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[nazev] => Virtual event highlighting current Trends & Views on RECENT ADVANCES IN FOOD ANALYSIS (RAFA 2021)
[datum] => 18.10.2021
[priorita] => 3
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[platne_do] => 04.11.2021
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[detail] => RAFA 2021 organizers, University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and Wageningen Food Safety Research (WFSR), part of Wageningen University & Research (The Netherlands), are delighted to invite food scientists from academia and industry, representatives of national and international agencies, control authorities, governmental and commercial laboratories to attend RAFA 2021, 3-4 November, 2021.
Considering the ongoing uncertainty with the COVID-19 pandemic situation, it has been decided not to hold a live RAFA symposium with personal (physical) participation this year. To keep RAFA community together and invite newcomers to join us, we organize an online special event “RAFA Trends & Views”.
Attending this event is free of charge for all registered participants, the deadline for free registration is November 1, 2021.
More details can be found on the RAFA 2021 website at www.rafa2021.eu.
RAFA history
RAFA has grown since the first edition launched in 2003; it has become a prestigious event attended by up to 800 participants from more than 50 countries worldwide. More than 50 sponsors, exhibitors and media partners have supported RAFA symposia (you may visit www.rafa2019.eu).
RAFA 2021 program highlights
In line with the concept of the previous events, RAFA 2021 symposium will provide an insight into contemporary trends in (BIO)ANALYTICAL STRATEGIES IN FOOD QUALITY AND SAFETY CONTROL and discuss CHALLENGES / NOVEL APPROACHES IN FOOD AND NATURAL PRODUCT ANALYSIS. Oral program will be composed only of invited lectures presented by distinguished speakers who will open discussion on current trends and their visions.
It will be accompanied with a series of webinars offered by leading companies. These vendor webinars will provide the opportunity to introduce recent instrumentation and analytical strategies for advanced food quality, safety and authenticity control. Networking and virtual meetings to enable sharing your views on presented topics will be also supported.
Next RAFA 2022 (live event)
Due to a limited format of this year RAFA, no proposals for oral and/or poster presentations can be accepted. However, RAFA Scientific Committee will give a floor to all interested researchers on occasion of the 10th anniversary RAFA that will be organised as a live event in Prague, in November 2022. The invitation to contribute to the selection of burning topics for a high end program will be launched during spring 2022.
Prof. Jana Hajslova and Prof. Michel Nielen, RAFA 2021 chairs
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[datum] => 18.03.2015
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[obsah] => Are you in Erasmus+? Meet friends in the Resperium on 18. 3. 2015 from 11 a. m.
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[detail] => Are you in Erasmus+? Would you like to share your experiences with Czech students who would like to go abroad, provide some advice, cook food from home, and just have fun? Learn more.
If you answered yes to any of these questions, join us and students from across the Czech Republic and from many other countries in the Resperium on Wednesday, 18.3. 2015 from 11:00-15:00, and see if Erasmus+ is right for you.
ESN UCT Prague members and international students will be on hand to personally answer your questions while you try new foods. You can also practice your language skills while voting for the best booth.
UCT Prague's International Relations team will able be available to answer your questions about exchange programmes and work placements.
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[obsah] => 11th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS will take place on 5 - 8 November 2024 in Prague
[odkaz] => https://rafa2024.eu/
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[datum] => 22.09.2023
[priorita] => 2
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[obsah] => at the Faculty of Food and Biochemical Technology, UCT Prague
[odkaz] =>
[detail] => Assoc. Prof. Michele Suman, PhD (Food Safety & Authenticity Research Manager, Barilla G. & R.
Fratelli S.p.A., Parma, Italy & Adjunct Professor of AgriFood Authenticity at Catholic University Sacred
Heart–Milan/Piacenza, Italy) and Prof. Dr. Michael Rychlik (Technical University of Munich,
Germany) were named by Visiting Professors in the MSc study programme in “Chemistry and analysis
of food and natural products” for period 2023-2025.
CONGRATULATIONS!
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[obsah] => Space biotechnology seminar organized by the association Biotrin, z.s. and UCT Prague will take place on September 14, 2023 from 12:30 to 5:00 p.m. in the BI hall, UCT Prague.
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[detail] => The seminar program and more detailed information can be found HERE and on the Biotrin website.
Admission to the seminar is free.
Due to the limited capacity of the hall, registration via email info@biotrin.cz is preferred until September 10, 2023.
The seminar will also be available online via the Zoom platform using the link https://us06web.zoom.us/j/81705660288.
The conference will be held in Czech and English, and simultaneous interpretation is provided for both face-to-face and online participation.
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[nazev] => CHEMICAL REACTIONS IN FOODS IX
[datum] => 13.09.2023
[priorita] => 2
[platne_od] => 09.08.2023
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[obsah] => Chemistry & nutrition science beyond smart food designing, 13 - 15 September 2023
[odkaz] => https://crf2023.eu
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[nazev] => PhD position in the MSCA-Doctoral Network BIOTOXDoc (Plant Toxin Topics)
[datum] => 09.08.2023
[priorita] => 2
[platne_od] => 09.08.2023
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[odkaz] => https://uapv.vscht.cz/#novinka_detail36960248072568
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[nazev] => FPBT and Universidad de Magallanes in Chile established a collaboration
[datum] => 18.04.2024
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[platne_od] => 18.04.2024
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[odkaz] =>
[detail] => Department of Biochemistry and Microbiology FPBT established cooperation within the project financed by the ERASMUS+ program; KA171-HED- Mobility of Higher Education Students and Staff with prof. Dr. Nelso Navarro Martínez from the Universidad de Magallanes in Chile. The project led by Prof. Tomas Ruml, will support the mobility of three employees (10 days) and three students (3 months) in both directions.
Goals of the project is to build up on the existing collaboration to develop a long term and sustainable cooperation both in research and research-based education of master and doctoral students in the framework of joint research and by sharing the opinions in joint meetings, qualification theses or summer schools.
The project expands the recently initiated scientific collaboration on the biological activities of Chilean plants and unique marine organisms by focusing on indigenous, pharmaceutically relevant and yet poorly understood sub-Antarctic and Antarctic macroalgae. Their uniqueness lies in the unusual cultivation conditions in terms of light cycle (polar day/night) and low temperatures. Adaptation to these conditions results in unusual chemical composition, which will be studied in the project. Pharmaceutically relevant is production of compounds blocking the UV light. We will seek another potential activities that could interact in sunscreen lotions. These are mainly antimicrobial, wound healing and anti-inflammatory effects.
Article about the visit of the Chilean delegation at UCT Prague
Algae collecting in Chile:
Presentation of UCT Prague at the Universidad de Magallanes v Chile:
Presentation of the Universidad de Magallanes at UCT Prague:
Students at KACHEKRAN:
And in laboratories of the Department of biochemistry and microbiology:
Meeting of prof. Michaela Rumlova and prof. Tomas Ruml (UCT Prague) with the Rector of the Universidad de Magallanes, Mr. José Maripani
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[obsah] => From 1st of January we are using the name "University of Chemistry and Technology, Prague " (instead of Institute of Chemical Technology, Prague).
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From 1st of January, Vysoká škola chemicko-technologická v Praze uses following names in foreign languages:
- University of Chemistry and Technology, Prague, UCT Prague
- Universität für Chemie und Technologie, Prag
- École Nationale Supérieure des Technologies Chimiques de Prague
- Chimiko-technologičeskij universitět, Praga
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[obsah] => Faculty of Food and Biochemical Technology wish you Merry Christmas and Happy New Year.
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