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FCH-BC_ACP1Acad. year: 2023/2024
Analytical methods in the control practice of the food industry. Methods of determination of natural food components. Basic nutrients (carbohydrates, nitrogenous substances, lipids, proteins), minor nutrients (vitamins, biogenic elements) and sensory and biologically active substances (acids, natural dyes, aromatics, nucleic acids, phenolic substances, etc.). Methods of determination of foreign and additive substances in foodstuffs.
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specialization BT , 3 year of study, winter semester, compulsory-optionalspecialization CHPL , 3 year of study, winter semester, compulsoryspecialization PCH , 3 year of study, winter semester, compulsory
specialization BT , 3 year of study, winter semester, compulsory-optionalspecialization PCH , 3 year of study, winter semester, compulsoryspecialization CHPL , 3 year of study, winter semester, compulsory
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