A graduate of the study program Food, Nutrition, Cosmetics: • has a general knowledge at the level of synthesis, as well as practical and methodological knowledge from key scientific disciplines, which serve as a basis for research and practice in the field of science and technology • handles the chemical composition of food matrices in term of micro and macro-ingredients • can categorize individual compounds in terms of their composition, physicochemical properties and chemical reactivity • understands the basic chemical processes taking place in the production and storage of food • knows the basic principles of chemical reactions taking place in food • can affect the course and interactions of the basic components of food with each other • knows toxic substances of organic and inorganic origin and can explain the toxic effects of microorganisms, drugs or plants and their metabolites • has knowledge of the principles of rational nutrition and healthy living and their importance in the prevention of chronic diseases • has knowledge of the basics of anatomy and physiology of the human digestive and gastrointestinal tract • understands the metabolism of proteins, fats and carbohydrates and their importance in human nutrition • has a cross-sectional knowledge of the functions of water, vitamins and minerals in the human body • has an overview of functional compounds and their most important sources in the human diet • masters the basic principles of hygiene and sanitation, including nutrition hygiene • has theoretical knowledge of food safety from the point of view of European legislation • has an overview of the basic food and feed safety alert systems and databases • information on the possibilities and limits of cosmetic products, their production and marketing
A graduate of the study program Food, Nutrition, Cosmetics: • has the creative ability to apply basic techniques in chemical and biological (including microbiological) laboratories • is able critically differ between the relevant information and fraud in the area of food and cosmetic production, quality and food safety as well as in the area of food nutrition • is able to characterize forbidden, delimited and licensed cosmetic compounds, and also their origin, chemical matter and value • knows marking rules for food and cosmetic • is able to determine production technology principles and frame composition of liquid, emulsify and jelly cosmetic products • is able to specify reasons of raw material and food inadequate quality and safety and introduce basic arguments and solutions needed for its elimination • is prepared to work with scientific databases • is able to process a short review in the area of chemical, food and cosmetic • is able to apply simple analytical techniques needed for sample pre-treatment as well as for analytes determination • masters basic interpretation approaches of obtained results • is able to apply and transform obtained knowledges to complex food matrices • is able to correctly read and interpret obtained results
A graduate of the study program Food, Nutrition, Cosmetics: • is independent in defining and solving specific problems in a changing environment • is able to work independently and also in a team • is ready to organize and implement HACCP provision • is able to apply the principles of proper nutrition in the process of innovation or development of new food products • is able to interpret the acquired knowledge within the quality management systems, as well as in the interest of protecting human health and to professionally present their own opinions • is able to communicate in at least one foreign language • is characterized by autonomy in the application of EU legislation on the production, analysis and distribution of safe food, autonomy and responsibility in decision-making and creative thinking
The study program Food, Nutrition, Cosmetics prepares graduates who have the opportunity to continue their studies or work in positions requiring a university degree. Although the faculty is an important customer of successful bachelor's degree graduates, who are the main source of applicants for engineering study programs, bachelor's degree graduates will also find employment in positions corresponding to the degree (SKKR 6). The study program Food, Nutrition, Cosmetics is aimed at training experts with knowledge of chemical composition, production and processes in food, human nutrition and food safety, as well as knowledge in the field of cosmetic chemistry. The graduate of the program has interdisciplinary knowledge in the field of natural sciences, mathematics and physics, chemical and food technologies as well as biological sciences. Thanks to its broad-spectrum scientific knowledge and technical perspectives, it can be applied in various fields in the chemical, pharmaceutical or food industries, which enables it to take up jobs requiring a university degree. Therefore, the graduate of the program is employed in the chemical, cosmetic, pharmaceutical or food and process industries, as well as in food safety and nutrition consulting. In these areas, the graduate of the study program Food, Nutrition, Cosmetics will work as a technologist in food production, control technician in food production, control specialist, hygiene, quality and safety in food production, maintenance specialist in food production, food control inspector in production, manager (manager) in food production, specialist technologist in food production, research and development specialist in food production, manufacturer of long-lasting bread, food and beverage quality, specialist in nutrition and feed production technology, chemical specialist in research and development, specialist biologist, microbiologist of drinking and wastewater, water quality control specialist, food control inspector in production, production planning specialist, strategic buyer, chemical technician in industrial production, application technician in chemical production and etc. The quality of the study program is undoubtedly enhanced by close cooperation between the faculty and industrial partners and research institutions in order to ensure that students are already confronted with the challenges they will face in their future employment. In this regard, an important partner of the FCFT, which regularly, usually twice a year, provides feedback from employers, is the Industrial Board of the FCFT (https://www.fchpt.stuba.sk/sk/fakulta/priemyselna-rada.html?page_id=3070 ) and its individual members representing the most important industrial partners in the chemical and food industries. The areas of the study program are JUDr. Silvia Karásiková, HR Director, Duslo a.s., Šaľa, Ing. Martin Dzivák, Production Director, Zeocem a.s., Bystré, doc. Ing. Dr. Peter Vrábel, Production and Technical Director, Rona, a.s., Lednické Rovne, Ing. Dávid Šariský, Manager of Dept. technology and innovations, Chemosvit Folie a.s., Svit, Ing. Ľudevít Paulíny, General Director, Aluprint s.r.o., Vrútky, Ing. Jozef Šesták, CSc., Managing Director, Research Institute of Textile Chemistry - Chemitex s.r.o., Žilina. For the field of chemical engineering and technology, these are Ing. Vladimir Krajči, Production Director, Mondi SCP a.s., Ružomberok, Alžbeta Grácová, Director of the Human Resources Department, Slovnaft a.s., Ing. Peter, Plekanec, Executive Vice President, Association of Industrial Ecology in Slovakia, Trenčín. For the field of food technologies and biotechnology are Ing. Ján Durec, PhD., Director of Research and Development, Mc Carter a.s., Bratislava, Ing. Dušan Janíček, Director for External Relations, Slovenské cukrovary s.r.o., Sereď, Ing. Peter Novoroľník, Production Director, RAJO a.s., Bratislava, Klaudia Sokolová, HR Manager, Mecom Group s.r.o., Ing. Miroslav Havlík, director, Evonik Fermas s.r.o., Slovenská Ľupča, Ing. Martin Minárik, Director, Axxence Slovakia s.r.o., Ing. Marian Lesanský, director, PreVaK, s.r.o., Stará Turá. For the field of biochemical and pharmaceutical industry are RNDr. Richard Hercek, Head of API Plant, Saneca Pharmaceuticals a.s., Hlohovec and Ing. Branislav Brežný, General Director, Research Institute of Chemical Technologies a.s., Bratislava. The employers emphasize the quality of training in the field of laboratory skills, the ability of graduates to be able to face various technical problems and find suitable solutions, the ability to work independently as well as as a team. Such and other positions are filled by graduates, for example, in companies such as Henkel Slovakia, s.r.o., Rajo, a.s., Ryba Žilina, IDC Holding, a.s. (Sedita), Levmilk - Levické mliekarne, a.s. and others.
A graduate of the study program Food, Nutrition, Cosmetics: • is ready for the 2nd degree university study and with the acquired knowledge and skills can directly continue his/her studies in subsequent Master degree programs in the Food technology or the field of Biotechnology, Chemistry, Chemical Engineering and Technology and others. • is capable of employment as (according to the System of Occupations at sustavapovolani.sk): Technologist in food production; Quality control technician in food industry; Specialist in control, hygiene, quality and safety in food industry, Maintenance specialist in food production, Inspector of food control in production, Manager in food production; Special technologist in food production; Research and development specialist in food production; manufacturer of durable bread, Food and beverage quality specialist; Specialist in nutrition and feed production technology, Chemical specialist in research and development, Specialist in biology and microbiology of drinking water and wastewater treatment, Water quality control specialist; Food control inspector in production; Strategic buyer and production planning specialist, Chemical technician in industrial production; Application technician in chemical production
Employers positively evaluate the ability of graduates of the study program to creatively apply theoretical knowledge to solve specific technical problems and challenges in the field of food science or cosmetics, while emphasizing the ability to understand chemical and physical phenomena occurring in food. The advantage of the graduate is orientation in the area of the current legislative framework concerning the food and cosmetics industry and thus to respond flexibly to current market requirements. Thanks to knowledge in the field of safety, the graduate is able to ensure cost-effective and safe operation. Employers also appreciate knowledge in the field of biochemistry, microbiology and human nutrition, which allows the graduate to make a positive contribution not only to the solution of occupational hygiene, but also to the development of functional foods or nutritional counseling. It is also emphasized by the employers that the study program Food, Nutrition, Cosmetics emphasizes the inclusion of project-type subjects, whether individual or group, thus preparing them for work in a team. Another positive is the inclusion of subjects in which graduates acquire soft skills, especially in the field of effective communication and presentation of their ideas, solutions and results..This is not the case of regulated professions
