Graduate of the study program Food Chemistry and Technology: ● Has complex up-to-date knowledge in relation to application in food science and technology and cosmetics ● Has is deeply familiar with chemical, physico-chemical, biochemical, and microbiological processes taking place during production, storage, and distribution of foods and cosmetics ● Has complex knowledge about chemical and physico-chemical changes taking place during food and cosmetics production ● Understands to mass and energetic balances and engineering calculation of food and cosmetics technology ● Understands to unit operation to be applied in food and cosmetics technology ● Has compete knowledge about analytical procedures of food and cosmetics quality and safety control ● Has complex information relating to good manufacturing practise and hazard analysis critical control points ● Has overview in food legislation relating to food/cosmetics safety and quality ● Has professional knowledge relating to assessment of chemical, physical, microbial, and nutritional risks associated with food consumption
Graduate of the study program Food Chemistry and Technology: ● Is creative in chemical and microbial laboratory experiments ● Is able to treat experimental data by statistical methods ● Is able to evaluate critically physico-chemical, chemical and microbial processes taking place in foods and cosmetics ● Can apply knowledge from fundamental and applied sciences to food science and technology ● Is able to formulate actual problem and to find actual situation/solution using world information databases ● Is able to hypothesise solutions and set timetable of procedure ● Is able to set personal, professional and scientific structure of team needed for problem solution ● He is able to communicate scientific tasks in scientific society in slovak republic and it the abroad ● Can consolidate theoretical knowledge and experimental data to logical compositions ● Is able to transform scientific finding to legislation proposal relating to food/cosmetics quality and safety
Graduate of the study program Food Chemistry and Technology: ● Has competence to identify and solute scientific and professional tasks of food chemistry and technology ● Is able to lead research team and coordinate it to obtain new information necessary for scientific development of the area ● Can formulate positions to foods/cosmetics tasks for Food and Agriculture Organisation, World Health Organisation, Joint Expert Committee for Food Additives and Contaminants, European Food Safety Agency, European Commission, and national government bodies ● Is able to represent Slovak republic in negotiations with European Commission relating to foods/cosmetics quality and safety issues ● Can give reasons in foods/cosmetics qualify and safety area in Slovak Republic in relation to international scientific, professional or business institutions ● Is able to elaborate position statement of Slovak Republic to global situation in global foods/cosmetics quality and safety ● Is able to solve food safety and quality tasks in such companies as Nestlé, Philip Morris, Mondeléz, Kraft Heinz, Danone, Unilever, Ferrero a pod. ● Is able to solve food safety and quality tasks in research organisations such Slovak Academy of Sciences, Food Research Institute, etc. ● Is able to solve food safety and quality tasks in production enterprises such as McCater, RAJO, IDC Holding, etc. ● Can work as research at research universities such as Slovak University of Technology in Bratislava ● Is able to work in such institutions as Food and Agriculture Organisation, World Health Organisation, Joint Expert Committee for Food Additives and Contaminants, European Food Safety Agency, European Commission, and national government bodies
The doctoral study program “Food Chemistry and Technology” is the only doctoral study program in the field of Food Sciences that prepares graduates for careers in the field chemistry and technology of foods/cosmetics. The employment of graduates is mainly in the scientific research of research institutions in Slovak Republic and European Union. Graduates can take positions not only as creative and productive research workers – specialists, but also coordinators of highly specialised activities releting to quality and safe foods/cosmetics.
Graduate of the study program Food Chemistry and Technology: ● may continue in the academic sphere as a postdoctoral student or assistant professor in the field of Food Sciences ● can continue as an independent researcher in companies and institutions dealing with food science, research technology and innovation in Slovak Republic or abroad ● will be employable as (according to the System of Occupations at sustavapovolani.sk) specialist of research and development in food production.
Graduates of the study program “Food Chemistry and Technology” are employed in the following positions: • Ján Durec, PhD, director for research and development, Mc Carter Ltd., Bratislava • Jana Semanová, PhD, specialist, HighChem Ltd., Bratislava • Emil Kolek, PhD, researcher, Food Research Institute, Bratislava • Božena Skláršová, PhD, researcher, Food Research Institute, Bratislava • Denisa Liptáková, PhD, quality auditor, Slovak Institution for Medicine Control, Bratislava • Alžbeta Medveďová, PhD., assoc. prof. at FChFT STU in Bratislava • Jana Minarovičová, PhD., National Agricultural and Food Institute, Nitra • Silvia Mošovská, PhD, assistant at FChFT STU in Bratislava • Petra Gereková, PhD., 2012, Central Control and Testing Institute, Bratislava • Jadža Lejková, PhD., 2015, Centre of Chemical Compounds, Ministry of Economy, Bratislava • Martina Koňuchová, PhD., 2017, assistant at FChFT STU in Bratislava • Tatiana Mančušková, PhD., Encinger Ltd., Bratislava • Ing. Zuzana Matejčeková, PhD., 2015, Maxtor, Ltd., quality director, Bratislava • Marianna Magalová, PhD., head of cosmetics department, Palma Ltd, Bratislava • Silvia Martiniaková, PhD., assistant at FChFT STU in Bratislava • Zuzana Peráčková, PhD., regulatory specialist at beauty care division, Henkel Slovakia Ltd., Bratislava • Martina Beránková, PhD., regulatory specialist at beauty care division, Henkel Slovakia Ltd., Bratislava • Veronika Kuchtová, PhD, quality specialist Mikrochem Ltd., Pezinok • František Kreps, PhD, assoc. prof. at FChFT STU in Bratislava • Zuzana Burčová, PhD, assistant at FChFT STU in Bratislava • Michaela Lauková, PhD, assistant at FChFT STU in Bratislava
Employers positively rate the ability of graduates of the study program „Food Chemistry and Technology“ to apply creatively theoretical knowledge and practical skills to solve specific problems and challenges in production processes, emphasizing the uniqueness of the study program that is the only one in the field of Food Sciences directly preparing graduates to work in areas of the food/cosmetics industries, where a deep understanding of the chemical phenomena taking place in their operations is a necessary prerequisite for achieving safe production.Industrial Board has confirmed high level of the program “Food Chemistry and Technology” graduates. It has agreed that the program prepares specialists for research and development as well as innovations in production area and it is in close accordance with the latest need of food research, development, and industrial production. This statement has been confirmed by members of Industrial Board FChFT STU in Bratislava in May 2021.
