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FCH-DCV_AOAcad. year: 2020/2021
Basic vocabulary for individual specializations of chemistry wiith the stress on chemistry and technology of foodstaffs, general, analytic and physical chemistry, laboratory equipment etc. Organic and inorganic nomenclature, verbalization of math expressions., writing of manuals, preparation of specific texts and their oral presentation , how to make a good oral presentation, grammar of specific texts etc. Individual work with a specific text ( reading, translating, reproduction) with the stress on the chemistry of foodstaffs.Listening and understanding authentic material oriented on chemistry of foodstaffs and other specializations.
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Planned learning activities and teaching methods
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Aims
Specification of controlled education, way of implementation and compensation for absences
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Basic literature
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Classification of course in study plans
branch DKCO_CHTOZP , 1 year of study, winter semester, compulsory
branch DPCO_CHTOZP , 1 year of study, winter semester, compulsory