Department of Carbohydrates and Cereals /

Science and Research

The Department of Carbohydrates and Cereals develops common cooperation in the whole area of its activity (development of new products, innovation of technological and production processes; analysis and evaluation of raw materials, intermediate products and final products; contract research, scientific research activity, additional activities, graduates, internships and excursions for students) with cereal technology companies (mills, bakeries, pastry factory, manufacturers of snack foods and bars and breakfast mixes, expanded products, etc.), starch production, chocolate and confectionery manufacturers, sugar industry and related technologies, with manufacturers and suppliers of nutritional preparations and supplements (identification of polysaccharides and their derivatives in food supplements, verification of the purity of nutritional and medicinal preparations, etc.).

Faculty of Food and Biochemical Technology

Since the formation of the independent Institute of Chemical Technology, Prague (now University of Chemistry and Technology, Prague) in 1952, the Faculty has grown into an institution with a broad background in chemical, biochemical, engineering, and other disciplines, which illustrates the purposefulness of such a strong chemical-technological complex and the FFBT as its inseparable part—even on the international scale. The Faculty ranks among leading university centres of food science. In the course of its existence, the Faculty has turned out thousands of graduates who pursue their careers primarily in the food industry and related fields, in scientific research, and at schools and institutions of higher learning both in the Czech Republic and abroad.