An important step in consolidating the teaching of food science at the university was the establishment of the Department of Food Technology in 1995, currently teaching students in study programmes of 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, along with its students and several prominent personalities. However, the teaching of food technology in Brno continued. Prof. František Šebela headed the Department of Technology and Lactology. Meanwhile, Prof. František Dudáš dealt with plant technologies.
A technological department was established, featuring important personalities such as Prof. Bohumil Hošpes, who taught distilling and starch production, Associate Prof. Emil Slavíček, who dealt with sugar production issues, and Prof. Josef Proks, who developed lactology and dairy farming issues. 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, Prof. Václav Vilikovský taught a subject „Agricultural Industry“;