An important step in consolidating the teaching of food science at the university was the establishment of the Department of Food Technology in 1995. The department currently provides teaching for students of Food Technology, Phytotechnics, General Agriculture and Zootechnics.
At that time, there were important experts at the university: Prof. Ivo Ingr, who specialised in 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, along with its students and several prominent personalities. However, food technology continued to be taught in Brno. Prof. František Šebela headed the Department of Technology and Lactology. Meanwhile, Prof. František Dudáš specialised in plant technology.
A technological department was established, featuring prominent personalities such as Prof. Bohumil Hošpes, who provided teaching in distilling and starch production, Associate Prof. Emil Slavíček, who dealt with the sugar production issues, and Prof. Josef Proks developed the problems of lactology and dairy farming. During this period, Prof. Vladimír Kyzlink founded the fields of „Processing of Fruits and Vegetables“ and „Preservation of Non-Perishable Foodstuffs“. Under the leadership of Prof. František Lom, „Economics of agriculture and food industry“ was also developed.
At the same time, the teaching of food science began. As early as 1919, Professor Václav Vilikovský was teaching the subject of „Agricultural Industry“.