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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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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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Food Chemistry and Technology
|
|
|
Students select one of the following specializations:
|
Specialisation:
|
|
Subjects common to all specializations are grayed out.
|
Information about study plan
|
|
---
|
1 study year
|
Fall semester
|
Compulsory programme subjects
Recommended programme subjects
Recommended programme subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AV827001 |
Physical Education
|
- /
2 /
-
|
Z
|
1 |
| AV827002 |
Sport course
|
- /
1 /
-
|
Z
|
1 |
Compulsory programme subjects
Recommended programme subjects
Recommended programme subjects
Recommended programme subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AV827001 |
Physical Education
|
- /
2 /
-
|
Z
|
1 |
| AV827002 |
Sport course
|
- /
1 /
-
|
Z
|
1 |
2 study year
|
Fall semester
|
Compulsory specialisation subjects
Compulsory specialisation subjects
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AB323001 |
Food Chemistry
|
3 /
1 /
-
|
Z+Zk
|
5 |
Recommended specialisation subjects
Recommended specialisation subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AB110004 |
Organic Chemistry II
|
3 /
2 /
-
|
Z+Zk
|
6 |
| AB444004 |
Physics II
|
2 /
2 /
-
|
Z+Zk
|
5 |
Compulsory programme subjects
Recommended programme subjects
Recommended programme subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AV827001 |
Physical Education
|
- /
2 /
-
|
Z
|
1 |
| AV827002 |
Sport course
|
- /
1 /
-
|
Z
|
1 |
Recommended specialisation subjects
Recommended specialisation subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AB320009 |
Microbiology: Laboratory
|
- /
- /
5
|
KZ
|
3 |
| AB323003 |
Sensory Analysis
|
2 /
2 /
-
|
Z+Zk
|
5 |
Compulsory programme subjects
Recommended programme subjects
Recommended programme subjects
Minimum amount of subjects: 1
|
| Code |
Subject Title |
L/Ex/Lab
|
Examination |
Credits |
| AV827001 |
Physical Education
|
- /
2 /
-
|
Z
|
1 |
| AV827002 |
Sport course
|
- /
1 /
-
|
Z
|
1 |
3 study year
|
Fall semester
|
Compulsory specialisation subjects
Compulsory programme subjects
Compulsory specialisation subjects
Compulsory programme subjects
Any study year
|
Fall semester
|
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