Food quality and manufacturing
This programme is taught in Czech only
What we see on our plate is only the end of the story.
Behind every food product lies a journey—from the raw material, through the manufacturing process and technology, to packaging and storage. Along this path, product properties change, taste, shelf life, and safety are affected, and every step requires careful oversight to ensure everything goes as planned. This is precisely what Food Quality and Manufacturing is all about.
You will connect manufacturing technology with chemistry, microbiology, sensory evaluation, and laboratory analysis. You will explore the production of both plant- and animal-based foods and learn everything that influences their final quality, stability, flavor, and safety. You will also look beyond current production methods: expect to study alternative foods, new raw material sources, innovative manufacturing procedures, modern packaging, and the utilization of by-products. You will seek new ways to produce, preserve, and utilize food ingredients in the most effective and efficient way possible.
Because the food industry is changing—and with it, what we will eat tomorrow.
Career Opportunities: Food manufacturing and technological roles, food quality and safety management, accredited laboratories, control and inspection bodies, certification and advisory organizations, research and development institutions.
What courses can you look forward to?
- Food Analysis
- Food Microbiology
- Introduction to Biotechnology
- Food Safety
- Food Epidemiology and Hygiene
- Fundamentals of Sensory Analysis
- Principles of Food Processing
- Production and Quality of Dairy Products
- Production and Quality of Meat and Meat Products
- Production and Quality of Beverages
- The Food Chain
- Alternative Foods and Bioproduction
- Innovative Procedures in Food Production
- Food Packaging
- By-products in the Food Industry