The bachelor study branch "Food Science" at Faculty of Chemistry of BUT represents an extension of the portfolio of bachelor study programmes and disciplines. Curriculum of the programme reflects high interest in the study of foodstuff science at Faculty of Chemistry of BUT. The curriculum enables both subsequent study in the two-year programme "Food Science and Biotechnology" and also employment in laboratories after the graduation. At the same time it reflects the needs of life-long education in the form of in-service education of chemists.

Students will have theoretical overview as well as practical skills in the field of natural sciences that are the base for the study of principal subjects in the field of chemistry and technology of foodstuffs. Within the study programme the students can choose out of two study branches: Food Science or Biotechnology.
Graduates in the branch “Food Science” will be prepared to ensure the production of high quality and safe foodstuffs in food-processing industry. Their knowledge of chemical composition of food sources and of modern analytical methods will enable them to work in state administration control bodies.
The study branch “Biotechnology” offers more knowledge and skills in scientific disciplines that are based on instruction of modern biotechnological subjects.

The graduates acquire knowledge and skills in the field of chemical engineering essential for control of modern technological production processes. The obtained knowledge and skills are grounded in thorough education in the fields of inorganic, organic, analytical, and physical chemistry, physics and mathematics forming the foundations of the bachelor study program. The graduates are also provided with extensive knowledge in other disciplines closely related to control of modern food processing plants. The curriculum comprises courses in biology, microbiology, and biochemistry disciplines that are complemented with education in food processing technologies including food preservation techniques and in legislation background. To control production of healthy and safe foodstuffs, the students are also educated in healthy nutrition, good manufacture practice and basic food analysis. Moreover, the students are trained to develop practical laboratory skills. The graduates are supposed to work in production plants or in business sphere or in control bodies or research and development institutions; they can also apply to study master programs focused on food processing technologies, biotechnologies and related branches.

Written entrance examination test checks ability/competence of applicants to study chemistry at university level. Applicants are given points for correct answers; a notional pass mark is applied to this examination. The applicants will be enrolled on condition of either successful passing the entrance examination or fulfilment of requirements for granting dispensation. Current information on admission regulations is available at http://www.fch.vutbr.cz/cs/zajemce-o-studium/bakalarske-studium.html.

doc. Ing. Jiřina Omelková, CSc.