An important step in consolidating the teaching of food science at the university was the establishment of the Institute of Food Technology in 1995, which currently teaches students in Food Technology, Phytotechnics, General Agriculture and Zootechnics.
Prof. Ivo Ingr, who focused mainly on meat and meat products, Prof. Stanislav Gajdůšek was responsible for lactology, 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 dealt with plant technologies.
A technological department has been established, where important personalities such as Prof. Bohumil Hošpes, who taught 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. In this time prof. Vladimír Kyzlink founded the „Processing of fruits 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“;