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FCH-BAO_ACP1Acad. year: 2012/2013
Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury matters, tans et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.
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Department
Offered to foreign students
Learning outcomes of the course unit
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Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
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Classification of course in study plans
branch BPCO_BT , 3 year of study, winter semester, compulsory-optionalbranch BPCO_CHP , 3 year of study, winter semester, compulsory
branch BPCO_CHM , 1 year of study, winter semester, electivebranch BPCO_SCH , 1 year of study, winter semester, elective
branch NPCO_CHM , 1 year of study, winter semester, elective
branch CKCO_CZV , 1 year of study, winter semester, compulsory
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies