Course detail

Specialized Food Technologies

FCH-DCO_POTAcad. year: 2010/2011

Not applicable.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. Ing. Peter Šimko, DrSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

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

Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (EN)
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, not stated

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1 year of study, winter semester, elective (voluntary)

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1 year of study, winter semester, elective (voluntary)