Course detail

Master Summer Laboratory Project in Food Chemistry and Technology

FCH-M_SLPFCHTAcad. year: 2020/2021

Basic knowledge about the HPLC, IC, ICP-OES and UV-VIS techniques, application of these methods in food analysis. Study of waste utilization from food industry for for wastewater treatment. Application of new analytical techniques in food analysis.

Language of instruction

English

Number of ECTS credits

8

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Offered to foreign students

Of all faculties

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Not applicable.

Assesment methods and criteria linked to learning outcomes

Not applicable.

Course curriculum

Not applicable.

Work placements

Not applicable.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

Type of course unit

 

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.