Technologie potravin

Field of study:

Food processing

Study language::

CZ

Study program code:

N0721A210004

Application deadline:

20.08.2027

ISCED code:

0721

Study form::

full-time

Study duration:

2 years

The study also includes disciplines focusing on chemical, biochemical, microbiological and sensory changes in food and beverages during their production and subsequent storage. Special ephasis is placed on the legislative aspects of the whole process of food production and marketing, with the focus on the principles of ensuring the safety of food.

Graduates show deep knowledge and understanding in the field of technology and hygiene of meat and meat products, milk and dairy products, poultry, game and their products, fish and further aquatic animals and freezers products, eggs, ready-to-cook food and fats of animal origin, bees products, mill cereals, bakery products and pasta, potatoes, starch and products thereof, legumes, oilseeds and fats of vegetable origin, sugar, confectionery, sweeteners, salt, spices, condiments, mustard, dehydrated products, tea, coffee and coffee products, beverages, fruits, vegetables, dried fruits, mushrooms and products thereof. Graduates have deep knowledge and understanding of the types and composition of food and the processes happening in them, they understand the areas of chemical, microbiological, physical and sensory analyses of food and are able to predict the development of quality and safety of raw materials, intermediates and final products over the period of shelf life or expiration date. Graduates understand quality, hygiene and health safety of food, are able to apply the procedures of good manufacturing and hygiene practice in individual operations of the food chain and have deep knowledge of theories, concepts and methods of food hygiene and technology, food processes, food analysis, quality, hygiene and health safety of food, in the field of food control and in the field of legislation, economics of management and marketing of food. Graduates' competencies include the ability to evaluate human nutrition in terms of fulfilling the principles of proper nutrition. Graduates are able to apply knowledge and creatively solve complicated problems from the technology of obtaining, production, processing, storage, distribution and sale of food, they can also apply complicated procedures of food control.

School detail

Institution type:

public

Abbreviation:

UTB

Number of students:

9310

Number of international students in degree programs:

1175

Number of international exchange students:

282

Number of international alumni

233