Course detail
Technology of Food Preservation
FCH-BC_TUPAcad. year: 2019/2020
Not applicable.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Kadlec, P.; Melzoch, K.; Voldřich, M.: Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2012, 588 s. ISBN 978-80-7418-145-0. (CS)
Recommended reading
Elearning
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3 year of study, summer semester, compulsory-optional
branch BPCO_CHP , 3 year of study, summer semester, compulsory - Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3 year of study, summer semester, compulsory-optional
branch BKCO_PCH , 3 year of study, summer semester, compulsory - Programme BKCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory
Type of course unit
Elearning