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            [paticka_adresa] => UCT Prague
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 [paticka_odkaz_mail] => mailto:webmaster@vscht.cz [social_fb_title] => [social_tw_title] => [social_yt_title] => [google_search] => 001523547858480163194:u-cbn29rzve [aktualizovano] => Updated [autor] => Author [drobecky] => You are here: UCT Prague - FFBT [zobrazit_kalendar] => Read Calendar [api_obor_druh_B] => Bachelor's degree [charakteristika] => Profile of the programme [vice] => more [uplatneni] => Alumni profiles [studijni_plan] => Complete curriculum [mene] => less [archiv_novinek] => News Archive [submenu_novinky_rok_title] => News from the year. [studijni_plan_povinne_predmety] => Obligatory Subject [studijni_plan_volitelne_predmety] => Optional Subject [navaznosti] => Continue to [paticka_mapa_alt] => [api_obor_druh_N] => Master's degree [vyucuje_se_na_ustavech] => Departments [zobrazit_vice_kalendar] => More → [den_kratky_4] => Thurs [den_kratky_3] => Wed [novinky_kategorie_1] => UCT Events [novinky_kategorie_2] => Important Dates [novinky_kategorie_3] => Student Events [novinky_kategorie_4] => Fun [novinky_kategorie_5] => Science [novinky_archiv_url] => Annual Archive [novinky_servis_archiv_rok] => Annual Archive [novinky_servis_nadpis] => News Settings [novinky_dalsi] => More News [intranet_odkaz] => http://intranet.vscht.cz/ [intranet_text] => Intranet [logo_mobile_href] => / [logo_mobile] => [mobile_over_nadpis_menu] => Menu [mobile_over_nadpis_search] => Search [mobile_over_nadpis_jazyky] => Languages [mobile_over_nadpis_login] => Login [menu_home] => Homepage [zobraz_desktop_verzi] => switch to desktop version [novinky_archiv] => News Archive [zobraz_mobilni_verzi] => switch to mobile version [paticka_mapa_odkaz] => /faculty/contact [nepodporovany_prohlizec] => For full access, please use different browser. [preloader] => Wait a second... [hledani_nadpis] => hledání [hledani_nenalezeno] => Nenalezeno... [hledani_vyhledat_google] => vyhledat pomocí Google [social_in_odkaz] => [den_kratky_1] => [social_li_odkaz] => [stahnout] => [den_kratky_5] => [dokumenty_kod] => [dokumenty_nazev] => [dokumenty_platne_od] => [dokumenty_platne_do] => [den_kratky_2] => ) [poduzel] => stdClass Object ( [6353] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [6355] => stdClass Object ( [obsah] => [iduzel] => 6355 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [11738] => stdClass Object ( [obsah] => [iduzel] => 11738 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [11739] => stdClass Object ( [obsah] => [iduzel] => 11739 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) ) [iduzel] => 6353 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [6354] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [6358] => stdClass Object ( [nazev] => Faculty of Food and Biochemical Technology [seo_title] => Faculty of Food and Biochemical Technology [seo_desc] => Faculty of Food and Biochemical Technology UCT Prague University of Chemistry and Technology Prague [autor] => fpbt [autor_email] => [obsah] => [urlnadstranka] => [ogobrazek] => [pozadi] => [iduzel] => 6358 [canonical_url] => [skupina_www] => Array ( ) [url] => /home [sablona] => stdClass Object ( [class] => stranka_novinky [html] => [css] => [js] => [autonomni] => 1 ) ) [11746] => stdClass Object ( [nazev] => Faculty [seo_title] => Faculty [seo_desc] => Faculty of Food and Biochemical Technology UCT Prague University of Chemistry and Technology Prague [autor] => [autor_email] => [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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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.

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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.

 

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under construction

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    [nazev] => Department of Saccharides and Cereals
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Research at the Department is devoted to new techniques of isolation, preparation and special analysis of sugars in cereals, cereal foods, confections, products from starch and sugar industry and also many agricultural raw materials. It involves a development of modern methods for isolation of β-glucans and study of polysaccharide structure, which is of considerable importance for production of modern coagulants and derivatives. An attention is also paid to better utilization of food raw materials, waste and by-products, application of membrane and chromatographic techniques for separation and isolation of valuable compounds and their further use as, e.g., biodegradable plastics (utilization of polysaccharides for food and non-food applications) or prebiotics (lactose) components. The Department collaborates with industrial partners on monitoring of food quality and the application of HACCP. The department’s staff is also involved in the development of database of food raw material, by-product and final product properties (mathematical models of process and technology management).

Current research topics and areas of expertise:
• Technological processes simulation, modeling and balance calculation
• Database of sugar and ethanol solutions properties, development of equations and computer programs for calculation of physical properties
• Crystallization from solutions: computer control of technological processes,
• metastable zone determination by ultrasonic technique
• Computer Image Analysis application in carbohydrate technologies
• Development of new procedures for carbohydrate isolation: membrane nano- and ultrafiltration, continuous chromatographic process
• Biofuels from carbohydrates: non-waste production of ethanol and sucrose production
• Photo-catalytic degradation of impurities in wastewaters from food industry
• Application of ultrasound in food technologies
• Carbohydrates and other grain components analysis
• Spectroscopic and thermal analysis of polysaccharides and their derivatives
• Food fiber in cereals, non-traditional cereals application
• Rheology and mechanical properties of dough and fillings
• Methods of cereal raw materials and products quality control
• Nutritional evaluation of cereals
• Application of the HACCP system in milling and baking facilities
• Preparation of different forms of materials prepared from polysaccharides and testing of their properties
• Application of physical methods in analysis of food raw materials and products
• Starch derivatives – preparation and analytics
• Physico-chemical analysis of chocolate and confectionery products
• Re-use and further processing of by-products from carbohydrate technologies
• Application of a laboratory single-screw extruder for development of new food and non-food materials

Contacts
doc. Ing. Marcela Sluková, Ph.D., Department Head
Tel: +420 220 44 3112, E-mail: Marcela.Slukova@vscht.cz

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UCT Prague
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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