Course detail

Food Analysis

FCH-DCO_ANPAcad. year: 2020/2021

Not applicable.

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

KUBÁŇ, V. a KUBÁŇ, P.: Analýza potravin, Mendelova zemědělská a lesnická univerzita v Brně, 2007, 203 stran ISBN:978-80-7375-036-7
LEES, M.: Food authenticity and traceability, CRC Press, 2003, ISBN: 978-0-8493-1763-7
PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014, 256 p. (CS)
Sehgal S.: A Laboratory Manual of Food Analysis. I K International Publishing House Pvt. Ltd., 2016. 174 p. (CS)
separátní publikace v odborných časopisech se vzahem k řešenému tématu dizertační práce (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Colloquium

Language of instruction

Czech

Work placements

Not applicable.

Aims

Not applicable.

Classification of course in study plans

  • Programme AKREDITACE Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional
  • Programme DKCP_PCH Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPAP_CHTP Doctoral

    branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

Type of course unit

 

Guided consultation

20 hours, compulsory

Teacher / Lecturer