Study plans

Bachelor’s study programme Food Safety and Quality - in English language


1st year

1st semester – winter semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Ecology 1 2* 4
Agricultural Crops Planting 1 2* 4
Livestock and Poultry Nutrition 2 1* 6
Physics 1 2* 4
Basic of Mathematics in Food Processing 1 1 3
Human Nutrition I 2 1 4
Biology and Genetics I 2 2 5
Physical Education I 0 2 0



2nd semester – summer semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Human Nutrition II 1 1* 4
Biology and Genetics II 1 2* 5
Livestock and Poultry Production and Veterinary Preventive Medicine 3 2* 5
Chemistry 2 2* 5
Statistics and Computer Sciences 1 2* 4
Botany (compulsory elective subject No. 1) 1 2* 4
Zoology (compulsory elective subject No. 1) 1 2* 4
Physical Education II 0 2 0
Compulsory Practice     2
Czech Language (compulsory elective subject No. 2) 0 2 1
German Language (compulsory elective subject No. 2) 0 2 1

* finished with an exam
Student will choose one of the compulsory elective subjects (No. 1) and of subjects (No. 2)

2nd year

3rd semester – winter semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Anatomy and Physiology of Slaughter Animals 3 2* 7
Food Engineering 2 2* 5
Animal Protection and Welfare 1 2* 5
Waste in Food Industry, Distribution and Sale 1 2* 4
Food Chemistry and Chemical Laboratory Methods I 2 2 3
Food Microbiology and Microbiological Laboratory Methods I 2 2 3
Food Parasitology and Parasitological Laboratory Methods 1 1* 3
Hunting Game Management I (compulsory elective subject No. 2) 2 2 0


4th semester – summer semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Foodstuffs Composition and Structure 1 2 2
Food Chemistry and Chemical Laboratory Methods II 1 2* 4
Food Microbiology and Microbiological Laboratory Methods II 1 2* 4
Pathological Morphology of Slaughter Animals 2 2* 5
Food Toxicology and Toxicological Laboratory Methods 1 1* 3
Pharmacology in Food Production and Residua of Drugs 2 1 3
Biochemistry of Food and Biochemical Laboratory Methods 2 1 3
Genetics in Food Production and Molecular Genetic Methods 2 1 2
Instrumental Methods of Food Analysis (compulsory elective subject No. 3) 2 1 2
Ecology of Agricultural Landscape (compulsory elective subject No. 3) 2 1 2
Hunting Game Management II (compulsory elective subject No. 3) 0 3* 2
Bachelor Theses I 1 4 2
Compulsory Practice     2

* finished with an exam
Student will choose one of the compulsory elective subjects (No. 3)

3rd year

5th semester – winter semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Infectious Diseases of Animals 3 3* 6
Diseases of Ruminants (compulsory elective subject No. 4) 2 0* 2
Pig Diseases (compulsory elective subject No. 4) 2 0* 2
Poultry Diseases (compulsory elective subject No. 4) 2 0* 2
Sensory Analysis of Food 1 3* 3
Disinfection, Disinfestation and Rodent Control 1 1* 3
Economy, Marketing, Management 2 1* 3
Technology and Hygiene of Plant Origin Foodstuffs I 1 2 3
Technology and Hygiene of Animal Origin Foodstuffs I 1 2 3
Meat Inspection I 2 3 2
Bachelor Theses II 0 4 5


6th semester – summer semester

Subject Lecture Practical Credits
(hours/week) (hours/week) (max. 30)
Technology and Hygiene of Plant Origin Foodstuffs II 1 1 1
Technology and Hygiene of Animal Origin Foodstuffs II 1 2 2
Veterinary and Food Legislation 2 2 3
Meat Inspection II 2 3*** 7
Technology and Hygiene of Food Processing, Distribution and Retail 0 0*** 3
Laboratory Food Analysis 0 0*** 3
Ecological Aspects of Production, Distribution and Sale of Foodstuffs 2 3*** 3
Legislation, Economy, Marketing, Management 0 0*** 3
Bachelor Theses III 0 8 4
Compulsory Practice     1

* finished with an exam
*** … The Compulsory State Exam.
Student will choose one of the compulsory elective subjects (No. 4)