Faculty of Technology

Food Technology

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Educational goals

The two-year master's degree programme educates experts for technological and control functions in production companies in the food industry, companies placing food and beverages into circulation, state administration, research and development institutions. Based on the current state of scientific knowledge, research and development, the study provides an extension of theoretical and practical knowledge in the areas of food and beverage production technology.

Connection to other degree programmes

This study programme follows on from the bachelor's study programme in Food Technology and Evaluation. Graduates of the master's study programme Food Technology can further study in a doctoral study programme implemented at the Faculty of Technology: Food Chemistry and Technology, field of study Food Technology.

Admission requirements

One of the conditions for admission to study in a Master's programme is the due completion of study a Bachelor's programme. The rules for admissions and the conditions for admission to study are laid down in the relevant regulation issued by the Faculty of technology in compliance with the Higher Education Act.

Additional information about admission procedure

Graduate profile

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

Expected career prospects

Graduates are trained for leading technological and control positions in production companies in the food industry, companies placing food and beverages into circulation, state administration, as well as research and development workplaces focusing on food technology and evaluation of their quality and health safety.

Curricula

Year of validity: 2022

Compulsory-optional Courses

Year of studySemesterNameType of terminationNumber of credits
1ZSAnalysis and Evaluation of FoodstuffsExamination5
1ZSHuman NutritionExamination4
1ZSFood MicrobiologyExamination4
1ZSBranch SeminarCourse credit1
1ZSSensory Analysis of FoodClassified course credit (exam)5
1ZSFood Technology of Plant Foodstuffs IExamination6
1ZSTechnology of Animal Food Production IExamination6
1LSLaboratory of Food MicrobiologyClassified course credit (exam)2
1LSMolecular BiologyExamination4
1LSApplied Surface and Colloid Chemistry in Food TechnologyExamination4
1LSSupport for the Preparation and Implementation of Food Production IIClassified course credit (exam)3
1LSTechnological Practice ICourse credit3
1LSFood Technology of Plant Foodstuffs IIExamination5
1LSTechnology of Animal Food Production IIExamination5
2ZSProcessing of Fruits, Vegetables and Minor Plant Raw MaterialsExamination4
2ZSPhysical Characteristics of FoodClassified course credit (exam)3
2ZSLegislation in Food Industry IIExamination5
2ZSYearlong ProjectClassified course credit (exam)2
2ZSFood Safety Management IIClassified course credit (exam)3
2ZSMaster Thesis SeminarCourse credit1
2ZSProduction of Alcoholic and Non-Alcoholic BeweragesExamination4
2ZSTechnology of Fats and DetergentsExamination4
2LSMaster ThesisCourse credit30

Compulsory Courses

Year of studySemesterNameType of terminationNumber of credits
1LSProduction and Properties of Packaging MaterialsClassified course credit (exam)2
1LSDietetics a DietologyClassified course credit (exam)2
1LSTrends in Gastronomy IClassified course credit (exam)2
1LSExperiment Evaluation IIClassified course credit (exam)2
1LSTechnological Practice IICourse credit2
2ZSAcademic Skills in EnglishClassified course credit (exam)2
2ZSBusiness Activities IIClassified course credit (exam)2
2ZSTrends in Gastronomy IIExamination4
2ZSSeparation MethodsExamination4
2ZSFood Stabilisers and EmulsifiersExamination4