Jump to content Text version
tuesday, 22. July 2014

Dean's Foreword

The Faculty of Chemical and Food Technology (FCHPT STU) is one of the seven faculties of the Slovak University of Technology. Its history goes back to the academic year of 1940/41, when the first academic year was opened for five external teachers and approximately one hundred students at the Department of Chemical Technology and Engineering, which became the Chemical Faculty of the Slovak Technical University in 1950 by the higher education law.

The 73 years since the Faculty’s establishment may not seem as a long time. But the history of university education in technical chemistry in Slovakia is much longer. The Faculty continues in the best traditions of the Mining Academy in Banská Štiavnica, one of the leading technical universities in Europe. At the end of the 18th century, Banská Štiavnica was the third biggest town in the Kingdom of Hungary, while students from Germany, Denmark, Spain and the whole Austro-Hungarian Empire studied at its prestigious Academy. Chemistry was taught by such renowned scientists as Nikolaus Joseph von Jacquin, Giovanni Antonio Scopoli or Anton Ruprecht. The famous Lavoisier showed respect and esteem for professor Jacquin and he considered him to be one of the best representatives of the antiflogistic movement in chemistry. The renowned mathematician and physicist Christian Doppler also worked at the Academy. In 2012, the 250th anniversary of this important research and educational institution was celebrated. Progressive industrialization and industry building after World War II opened new possibilities for technical chemistry giving it a new impulse. Graduates of the Faculty stood at the beginning of modern industry and significantly contributed to the research foundations of Slovak chemistry and food processing. The Faculty of Chemical and Food Technology is nowadays a respected university institution having educated more than 18 000 Masters of Science and 3700 Philosophiae Doctors for the whole spectrum of chemical and food processing industry. Many of our graduates became managers and directors in renowned industrial companies, cabinet ministers, ambassadors of the Slovak republic to other countries (USA, Australia, South Korea, Kenya), or rectors of other universities (Comenius University in Bratislava, Economic University in Bratislava, Pavol Jozef Šafárik University in Košice). The good reputation of our faculty is also supported by the authorities evaluating the quality of research and education at our Alma Mater. The Accreditation Committee of the Slovak Republic as well as the independent agency ARRA have granted FCHPT the first place among the technical universities in Slovakia.

The Faculty of Chemical and Food Technology has an exceptional position in the system of Slovak university education. It is the only faculty providing complete university education based on first-rate chemical-engineering and natural science theoretical foundations, educating engineers for all fields of chemical and food processing industry. Approximately 1900 students attend the Faculty in all three degrees of university education, and their education is provided by 40 professors, 80 Associated Professors and 69 specialists.

FCHPT offers study programs in all three degrees of university education, as well as courses of lifelong education including modules for the University of the Third Age. The first, bachelor, degree takes three years and provides five study programs oriented on chemistry, chemical technology, biotechnology and food processing. This study degree is completed by a Bachelor’s Project and a state exam, where the students earn the title of a “Bachelor of Science” (BSc.). In the second, masters, degree of university study, eleven study programs are accredited. To achieve the title of a “Master of Science” (MSc.), Diploma Thesis defense and state exam have to be completed. Together with the fundamentals of natural sciences, technological subjects as Chemical Engineering, Process Control, Basics of Chemical and Food Processing Technology, Biotechnology, Environmental Engineering and economy and law subjects are studied. The highest degree of university education is the doctoral degree, preparing graduates for their individual research work. In 2009, the Faculty was granted the authority by the Minister of Education of SR to educate and to give examinations in the Doctoral Degree Study in 16 study branches: Chemical Physics, Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical Chemistry, Macromolecular Chemistry, Theoretical and computational chemistry, Biochemistry, Environmental Engineering, Process Control, Chemical Engineering, Inorganic Technology and Materials, Organic Technology and Petrochemistry, Technology of Polymer Materials, Food Science and Technology, and Biotechnology.

An essential requirement of good university education is its close connection with research. Scientific schools continuing in the best traditions of their predecessors have been formed at the Faculty. Research is oriented mainly towards material structure characterization, chemical technologies and biotechnologies, food processing and nutrition, chemical processes control, cultural heritage protection and environmental engineering. The Faculty has actively participated in the solution of important framework projects of the European Union, grants of the European Structural Funds and domestic research projects of the VEGA, KEGA and APVV agencies. An important factor of research and scientific development is the close cooperation with industry. The high interest of the production sphere in such cooperation proves that the research results can be practically applied in the production processes and that the Faculty of Chemical and Food Technology fulfils its mission also in this regard.

The Slovak Chemical Library which is a part of the Faculty of Chemical and Food Technology is an important nationwide institution providing general professional public with a wide spectrum of chemistry-oriented information. The present library book stock, enriched with the gift of company HOECHST, together with modern information technologies provide good resources for research and scientific work. The Faculty participates also in the publication of specialized scientific journals: e.g., Chemical Papers, Acta Chimica Slovaca, Wood Research and Vine and Wine.

The Faculty of Chemical and Food Technology of the Slovak University of Technology in Bratislava has for over 70 years attempted not only to educate and research but also to teach its students and employees to be proud of their Alma mater.

 

 

January 2014

prof. Ján Šajbidor, DSc
dean

Date: 23.03.2014
Print top Share
 
 
© 2014 Faculty of Chemical and Food Technology STU in Bratislava,  Radlinského 9, 812 37 Bratislava 1, tel.: (02) 52 49 63 84, fax: (02) 52 49 53 81