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FCH-DCO_POTAcad. year: 2020/2021
Based on the study of scientific articles and monographs in the field of food sciences, students will deepen their theoretical knowledge of the technological process of production of a wide range of different types of food of plant and animal origin, and gain new knowledge about new directions of development in food industry and food technologies.
Language of instruction
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
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
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended literature
Classification of course in study plans
branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional
branch DPAO_CHTP , 1 year of study, winter semester, compulsory-optional
branch DPCO_CHTP , 1 year of study, winter semester, compulsory-optional
Guided consultation
Teacher / Lecturer