Chemistry and Technology of Foodstuffs
Level of course unit: Doctoral
Faculty: Faculty of Chemistry
Academic year: 2018/2019
A title awarded: Ph.D.
Qualification awarded: Ph.D. in the field "Chemistry and Technology of Foodstuffs"
Level of qualification: Doctoral (3rd cycle)
Specific admission requirements:
Master degree in chemical engineering, food chemistry or other chemical specializations earned at university faculties, ICT Prague or agricultural universities.
Profile of the programme:
The aim of the study is to reach the balance between theoretical and experimental skills and the application of the general procedures in chemistry and food technology. The program is oriented both in food production with the emphasis to secure and develop advanced technologies, as well as in quality control and safety of food products. That is why the students will complete courses in disciplines necessary for the study.
The program is oriented both to food production with the respect to the implementation and development of advanced technologies and to the control of quality and safety of food products. This corresponds to the necessary disciplines the students will complete during the course of their studies. The graduates find jobs in the university and non-university research, in the research and development departments of private companies - both in the Czech Republic and the EU (e.g. European Food Safety Authority, DG SANCO), in the complex of agro-food plants etc. The graduate is also qualified to work in the institutions of state control and business organizations.
Key learning outcomes:
The Ph.D. study and study related research are focused on the acquisition and development of theoretical knowledge and experimental skills in the areas of food chemistry and engineering processes of food production, applied analytical and physical chemistry, microbiology, biochemistry and molecular biotechnology. The study is designed in line with the development of food science and food technologies and other basic and applied specializations.
The main attention is being focused on manufacturing, processing, storage, quality control and food safety. Due to the rapid development of molecular biology techniques, adequate attention is being paid to the use of this discipline in the development of new food technologies. Scientific knowledge focuses on food quality and safety, production of functional foods and the development of modern molecular- biological diagnostic methods.
Occupational profiles of graduates with examples:
Graduates of the doctoral program will gain theoretical knowledge and practical experimental skills and experience necessary for independent creative solutions of the problems in a wide and complex area of food chemistry.
The program is oriented both on the chemical basis of food and biotechnological production with regard to security and development of advanced technologies, and quality and safety control of produced food.
The graduates find employment in university and non-university research, R & D sector of public and private companies and institutions, in the Czech Republic and the EU (e.g. European Food Safety Authority, the Office for Health and Consumer Protection, European Commission) and national and multinational plants of the agro-food complex.
The graduate profile also offers employment in state control institutions and business organizations. The graduate profile is designed to be comparable with similar studies at domestic and foreign universities and with the demands of the European Research Area.
Graduation requirements: final state examination, doctoral thesis
Mode of study: combined study
Programme supervisor: prof. RNDr. Ivana Márová, CSc.
This school offers programs in:
Last updated March 12, 2018