Food technology and human nutrition integrates knowledge of food chemistry and technical, technological, nutritional and economic sciences. The food technology engineer develops and uses technologies for obtaining high-quality and appropriately packaged food products. The graduate is a specialist in food processing, preservation, storage and quality control.

The student can choose one of the thematic blocks on food technology or human nutrition. The optional nature of the studies is beneficial to the development of the student’s individual interests.

Basic courses of the study programme include: chemistry, mathematics with elements of statistics, biophysics, biochemistry.

Courses related to food technology include: food chemistry and toxicology, general food analysis, microbiology, general food technology, food technology majors, food industry apparatus, process engineering, human nutrition, food biotechnology, foodstuff design, quality assurance systems, catering technology, food law, food business management, food business economics.

Food technology students participate in numerous classes in excellently equipped laboratories. In addition, they participate in an internship and vocational traineeship programme at national and international level, which helps them prepare for entry into the labour market. Graduates of the first-cycle programme are prepared to undertake second-cycle studies.

Carbohydrate and fat processing technology, brewing, winemaking and distilling, technology design, dairy products in nutrition, food packaging and storage, fruit, vegetable and mushroom technology, meat technology.

Recruitment for studies proceeds electronically through the IRK system. A personal registration account is used to apply for the chosen course(s) and is the only source of information for the candidate on the outcome of the recruitment procedure.

Candidates with a secondary school certificate can apply for admission to first-cycle studies.

The recruitment procedure for first-cycle studies for candidates

– with the so-called “new matura” are based on the results of the written part of the external matura examination. In the assessment of the competition, multiplying factors are used, which refer to the grades of subjects taken at the matura exam at basic or extended level.

– with the so-called “old matura” is based on a competition of secondary school certificates. If a candidate has not passed the secondary school leaving examination in the subjects included in the competition, the final grades in these subjects included in the school leaving certificate are taken into account.

– laureates and finalists of olympiads and competitions: depending on the subject of the competition or olympiad, preferential rules are taken into account.

Subjects to be taken into account in the recruitment process: modern foreign language and one subject of choice: biology, chemistry, physics, computer science, mathematics.

First-cycle graduates can work, among other, in companies in various sectors of the food industry, official food control authorities, food analysis laboratories, mass catering companies, in food distribution and trade or in self-employment.