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Course detail
FCH-BC_ACP1Acad. year: 2019/2020
During the lectures, students are acquainted with the proper operation of the analytical laboratory, with the methods of sample preparation for analysis, with the basic principles of chemical and instrumental analytical methods and with the specific methods of analysis of various food ingredients.
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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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Classification of course in study plans
branch BPCO_BT , 3. year of study, winter semester, compulsory-optional
branch BKCO_BT , 3. year of study, winter semester, compulsory-optional
specialization PCH , 3. year of study, winter semester, compulsory
branch BKCO_PCH , 3. year of study, winter semester, compulsory
branch BPCO_CHP , 3. year of study, winter semester, compulsory
specialization CHPL , 3. year of study, winter semester, compulsory
specialization BT , 3. year of study, winter semester, compulsory-optional
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Teacher / Lecturer