Chemistry, Technology and Analysis of Food

Educational goals

The doctoral study programme of Chemistry, Technology and Food Analysis aims to educate students in the field of technology, quality and nutritional value of raw materials, food and meals. The study programme encourages students for independent research activities based on the study of the latest scientific literature in connection with experimental skills using the results in the international scientific environment with the emphasis on their practical application. Students learn to plan experiments and collect scientific data and are able to provide their critical evaluation and interpretation. The study programme reflects increasing consumers? demands for quality, nutritional composition and health safety of food together with the growth of the world's population and the incidence of diseases of civilization and considers necessary innovation of production processes of raw materials, food and prepared meals. It is essential that food professionals know and are able to interpret the latest information from research and development in the field of food and gastronomy, including a rational approach to the use of raw materials and natural resources. However, sustainability also requires appropriate work with secondary food waste. Students will hence gain an overview of the food production technology as well as chemistry and analysis of food. They will be able to evaluate chemical, biological, physical, sensory and nutritional quality parameters of food raw materials and products, ensuring safety in the food chain.

Connection to other degree programmes

The doctoral study programme of Chemistry, Technology and Food Analysis follows the master's degree programmes in Food Technology and Food and Bioactive Substances Chemistry and the bachelor's degree programme in Food Technology and Evaluation.

Admission requirements

The doctoral study programme of Chemistry, Technology and Food Analysis follows the master's degree programmes in Food Technology and Food and Bioactive Substances Chemistry and the bachelor's degree programme in Food Technology and Evaluation.

Additional information about admission procedure

Graduate profile

Based on the acquired professional knowledge and skills, the graduate of the doctoral study programme of Chemistry, Technology and Food Analysis is able to conduct independent scientific research activities in the field of food, chemistry, analysis and sensory analysis of food. He or she gains professional knowledge both by studying professional subjects and by working in a professional team and international internships. He or she is able to plan, conduct and evaluate experiments. Demonstration of professional knowledge is associated with the publication of results in international journals. The graduate is able to apply the acquired skills and knowledge in solving complex problems related to food production technology, nutritional composition, quality and health safety of food and meals. Thanks to the latest knowledge in the field of food production technology, chemistry and analysis of food, and other areas, the graduate is prepared to work in the food industry, development and research in the food industry and in related areas of management activities in control, prevention and government functions, or at universities, the Academy of Sciences or other research institutes.

Expected career prospects

The graduate is profiled in the knowledge of engineering processes and their application in technological processes in the production and processing of food of plant and animal origin, including ecological aspects of the food production. The graduate understands the effects of technological processes on chemical composition, physical, biological, sensory, nutritional, and further characteristics of processed products. The graduate of this study programme is eligible for the employment in professions where a deeper understanding of the issues in the field of food as well as the ability of an analytical approach are required.