Organization structure

Institute of Food Science and Biotechnology

The scientific focus of IFSB FCH BUT in Brno is based on current trends in the development of modern food sciences. The main areas of research include analytical-technological area focused on the development and optimization of technological processes, analysis of quality and safety of food, its ingredients, food raw materials and final products and development of modern methods of analysis of content substances.

Another part of the research is directed to the area of biotechnology and focuses on the development and optimization of processes aimed at processing and valorization of waste from food and agricultural production and their use for the production of industrially important metabolites and substances with high added value.

Modern molecular biotechnology and its applications for the identification and quantification of microorganisms in food are also part of the scientific focus of the Institute. In recent years, nanotechnologies and their use in food and cosmetics have also been actively developed. In all these areas, the IFSB is open to cooperation.

CURRICULUM ADVISOR


Contacts

Institute of Food Science and Biotechnology
Fakulta chemická
Purkyňova 464/118, Královo Pole, 61200 Brno 12

+420 541 149 321

Márová Ivana, prof. RNDr., CSc.

Márová Ivana, prof. RNDr., CSc.

Director of Department

The Institute of Food Science and Biotechnology ensures the implementation of the bachelor study program Chemistry and Technology of Foodstuffs. Within this program it offers study fields Biotechnology and Food Science. Students of the above mentioned bachelor programs have the opportunity to continue in the follow-up master‘s study program Chemistry and Technology of Foodstuff in the study field of Food Science and Biotechnology. The Institute also provides a doctoral study program Chemistry and Technology of Foodstuffs with a study field Food Science and in the same field implements habilitation and professorship. The study is focused on gaining the active knowledge and skills needed in the control and management of modern food and biotechnology production, fermentation technologies and other food, pharmaceutical and chemical technologies, in work in food, biotechnology, genetic, biochemical, microbiological and chemical laboratories. The concept of the field is in line with current requirements for specialized and highly qualified workers in modern biotechnology and food production, research and development laboratories, in control and inspection institutions and in commercial companies.

Graduates of the above-mentioned study programs will find employment:
• in the agro-food complex
• in biotechnology processes in the chemical and pharmaceutical industries
• in new areas of the environmental protection industry
• in state audit institutions
• in the development of new technologies and research
• in business organizations.

Institute of Food Science and Biotechnology - people