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FCH-BA_ACP1Acad. year: 2023/2024
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 compounds, tannins et al.). Methods of determination of extraneous substances (contaminants), substances 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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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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