An important step in consolidating the teaching of food science at the University was the establishment of the Department of Food Technology in 1995, which currently provides teaching for students in Food Technology, Phytotechnics, General Agriculture and Zootechnics.
At that time, there were important experts: prof. Ivo Ingr, who was mainly devoted to the problems of meat and meat products, the field of lactology was provided by prof. Stanislav Gajdůšek, the technology of processing plant products was developed by assoc. Miloš Pelikán and prof. František Dudáš.
This year saw the transfer of the technological direction to the VŠCHT, including students and a number of prominent personalities. However, the teaching of food technology in Brno continued. Prof. František Šebela headed the Department of Technology and Lactology. Prof. František Dudáš was devoted to plant technology.
A technological department was established, where important personalities such as Prof. Bohumil Hošpes, who provided teaching in distilling and starch production, Associate Professor Emil Slavíček, who dealt with the problems of sugar production, and under Prof. Josef Proks developed the problems of lactology and dairy farming. At this time, Prof. Vladimír Kyzlink founded the field of „Processing of fruit and vegetables“ and „Preservation of non-perishable foodstuffs“, and „Economics of agriculture and food industry“ was developed under the leadership of Prof. František Lom.
At the same time, the teaching of food science started. Already in 1919, Professor Václav Vilikovský taught the subject „Agricultural Industry“.