Chemistry and Technology (Faculty of Food and Biochemical Technology)
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Students select one of the following specializations:
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Specialization: Food Chemistry and Technology
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Subjects common to all specializations are grayed out.
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1 study year
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Winter Semester
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Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB101001 |
General and Inorganic Chemistry I
The contents of the subject covers basic topics of general chemistry – atom structure, periodicity in properties, chemical bond theory, stereochemistry of molecules and basic chemical equilibrium. These principles are used for description of reactivity and properties of essential groups of inorganic substances. Systematic part is explained not as chemistry of elements but as chemistry of inorganic phases. Basic discussed categories are molecular gaseous and liquid substances, ions in aqueous solution and their salts, metals and intermetallic phases, solid oxides and inorganic polymers, carbides, nitrides and other solid compounds of metals.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/3/0
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Z+Zk
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8 |
AB101003 |
Chemical and Balance Calculations
The course is focused on the mastering of the basic chemical calculations necessary for the completion of laboratory exercises and other follow-up courses. Its contents include calculations based on the stoichiometry of chemical reactions (the quantity of reactants and products), on the expression and recalculation of mixtures composition, calculations based on the state equation of ideal gas and material balance of simple processes.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/2/0
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KZ
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3 |
AB240001 |
Toxicology and Ecotoxicology I
Toxicology deals with the interaction of chemicals and the living organism. It is the subject of a summary of basic information on substances that damage the living organism. The subject acquaints with the fate of the substances in the organism and their effects on them and with the way of their toxicity. Several lectures focus on selected inorganic and organic toxic substances and some of their groups. One lecture introduces the prevention of accidents, principles of safe work with toxic substances, describes firefighting and first aid bases. Other lectures briefly describe the environment, the flow of substances and energy in it. The final lectures follow up on the topic of toxic substances in the environment and the problems associated with them.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/0/0
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Zk
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3 |
AB320003 |
Biology I
The course provides overview of features shared by living systems, origin of life and development of livings and introduces the structure and function relationship at the levels ranging from molecular entities, through organization of the (particularly eukaryotic) cell and tissues to the relationship of organisms in an ecosystem. It further provides an insight into underlying mechanisms, transmission and expression of genetic information, heredity, ontogenesis of the cell and organism and evolution and introduces the diversity of modern organisms.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/0/0
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Zk
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3 |
AB413001 |
Mathematics A
Basic course in Calculus for students in bachelor program. It provides mathematical skills necessary for other subjects (physics, physical chemistry,...) in bachelor program. Success in Mathematics A is a prerequisite for Mathematics B.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/4/0
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Z+Zk
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8 |
AB445001 |
Computer Practice
The Computer Practice course provides a basic overview of information technologies in the field of modern chemistry. Emphasis is placed on orientation in the computer network of UCT, to unify the level of basic knowledge in the field of informatics, including the efficient use of editors for the creation of technical and professional documents, presentation of results, search of information sources, introduction to computer graphics and fundamentals of technical computing in common spreadsheet environment.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/3/0
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KZ
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3 |
Elective Subjects B
Minimum amount of subjects: 1
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AV827001 |
Physical Education
Compulsory subject Physical Education clearly defines its positive attitude to connecting the mental and physical fitness. It supports an active and healthy lifestyle. Education is of vital importance for the involvement of students in physical education and other physical activities.Physical Education is focused on the development of physical fitness,techniques and tactics of a number of sports disciplines , corrects muscle imbalances caused by unilateral burdens on certain muscles during sports and everyday activities, promotes good posture and improves coordination movement. The social dimension of the subject is important as well-teamwork, communication and friendship. ITC Prague offers a wide variety of sports , sports activities, competitions, supports school representatives, trying to fill leisure activities and creating thereby eventually larger space for the student´s integration with "their school".
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/2/0
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Z
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1 |
AV827002 |
Sport course
The "Introductory Course" expands the student´s sport life at the university.The regular semestral offer includes a wide range of courses of different focus. There is also a variety of sporting events, ranging from one day to one week.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/1/0
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Z
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1 |
Summer Semester
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Specialization - Food Chemistry and Technology
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB319001 |
Biology II
The subject Biology II is an independent continuation of the subject Biology I and is aimed at deepening the knowledge of general biology and cell biology with an emphasis on an understanding of the relationships between structures and functions and the interconnections of cellular processes. On the representatives of all three domains of life on Earth, both the diversity of cell types and the existence of common mechanisms will be presented. Part of the Biology II introduces basic and advanced tools of analysis of individual cells and cell populations. A couple of presentations are devoted to ecology, biogeochemical cycles, and active discussion with students on current issues related to the topics included in the subject.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/0/0
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Zk
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3 |
AB320004 |
Biology: Laboratory
The course provides training in the methods of light and fluorescence microscopy, good laboratory practice and rules governing organization of a biological experiment. The course objectives further include: inspection of structure of plant and animal cells and tissues, microscopy and cytochemistry of cellular processes, and analysis of chromosomal basis of heredity.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/2
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KZ
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1 |
Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB101004 |
Inorganic Chemistry: Laboratory I
Students are acquainted with the principles of work safety, basic laboratory equipment and basic experimental procedures. Preparation tasks and qualitative chemical reactions complement students' theoretical knowledge of the characteristic properties of the elements and compounds.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
AB110003 |
Organic Chemistry I
The structure - reactivity concept is involved in the modern teaching of organic chemistry of the main groups of hydrocarbons and their monofunctional derivatives: alkanes, alkenes, alkynes, arenes, and their halo derivatives, alcohols and phenols, carbonyl compounds, carboxylic acids and functional derivatives of carboxylic acids.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/2/0
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Z+Zk
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6 |
AB413002 |
Mathematics B
The course develops and strengthens the concepts and skills of elementary mathematics (the course of mathematics MA), particularly the skills related to various disciplines of the curriculum of the master's study.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/3/0
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Z+Zk
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7 |
AB444003 |
Physics I
The course is aimed at understanding the fundamental physical phenomena and the development of technical thinking. The laws of physics and physical principles that are essential for connecting objects in a bachelor study program are discussed and explained.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/2/0
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Z+Zk
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6 |
B834001 |
Professional English Language A
The aim of the course is to develop all language skills, with a special focus on the field of professional language and its specifics. The topics cover academic life, general chemistry, laboratory work and processing technologies in relation to the environment.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/2/0
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Z
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1 |
Elective Subjects A
Minimum amount of subjects: 1
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AB101002 |
General and Inorganic Chemistry II
The course extends the knowledge and skills acquired in the course OACH I. It covers the symmetry of polyatomic molecu, theory of molecular orbitals,chemical bonding in coordination complexes, concept of Lewis acids and bases, principles of solid state chemistry, chemical bonding in solids, phase and chemical equilibrium, basic electrochemistry and selected methods and synthesis techniques in the field of advanced and applied inorganic chemistry.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/2/0
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Z+Zk
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5 |
AB240002 |
Toxicology and Ecotoxicology II
The aim of this course is to explain the principles of toxicity testing mainly as a tool for determination of effects of chemical compounds present in the environment and their impact on different biological species and ecosystem balance. Besides chemical analysis, estimation of ecotoxicity of chemical compounds is an important part of environmental monitoring. Broad spectrum of toxicity tests and their application in waste management or environemntal protection is demonstrated. The student will be guided through the whole process of toxicity testing from sample collection, planning of experimental design to final data interpretation.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/0/0
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Zk
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3 |
Elective Subjects B
Minimum amount of subjects: 1
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AV827001 |
Physical Education
Compulsory subject Physical Education clearly defines its positive attitude to connecting the mental and physical fitness. It supports an active and healthy lifestyle. Education is of vital importance for the involvement of students in physical education and other physical activities.Physical Education is focused on the development of physical fitness,techniques and tactics of a number of sports disciplines , corrects muscle imbalances caused by unilateral burdens on certain muscles during sports and everyday activities, promotes good posture and improves coordination movement. The social dimension of the subject is important as well-teamwork, communication and friendship. ITC Prague offers a wide variety of sports , sports activities, competitions, supports school representatives, trying to fill leisure activities and creating thereby eventually larger space for the student´s integration with "their school".
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/2/0
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Z
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1 |
AV827002 |
Sport course
The "Introductory Course" expands the student´s sport life at the university.The regular semestral offer includes a wide range of courses of different focus. There is also a variety of sporting events, ranging from one day to one week.
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/1/0
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Z
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1 |
2 study year
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Winter Semester
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Specialization - Food Chemistry and Technology
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB323001 |
Food Chemistry
The course contains the basic areas of food chemistry, physico-chemical, biochemical, sensory and other properties of individual components, their functions and major interactions and reactions which take place in foods during storage, culinary and technological processing. Students will be introduced mainly to the basic components of nutrition, ie proteins, fats and carbohydrates in their various forms, but also to essential dietary factors (vitamins, minerals) and antinutritional and toxic substances.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/1/0
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Z+Zk
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5 |
Elective Subjects A
Minimum amount of subjects: 1
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AB110004 |
Organic Chemistry II
This course is continuation of Organic chemistry I. The course of Organic chemistry II is based on the description of organic reactions according to the mechanistic principles. It also includes chemistry of natural compounds (carbohydrates, amino acids, peptides, nucleic acids) as well as basics of heterocyclic chemistry.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/2/0
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Z+Zk
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6 |
AB444004 |
Physics II
The subject Physics II builds on the subject Physics I and is dedicated to selected topics in electromagnetic field theory, quantum mechanics, solid state physics, nuclear physics and elementary particle physics. The content of the subject is adjusted to give the students the foundation required to proceed to following courses of the Bachelor study program.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/2/0
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Z+Zk
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5 |
Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB110005 |
Organic Chemistry Laboratory I
Students will learn about laboratory safety, basic laboratory equipment and experimental procedures used in organic chemistry. Working on several simple organic syntheses, students will acquire the requisite skills for the preparation and characterization of organic compounds. Final grade is based not only on the performance in the laboratory, but also on the knowledge of simple calculations (stoichiometry and preparation of solutions) and the chemical principles of procedures carried out.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
AB320001 |
Biochemistry I
The subject is focused on understanding of basic principles of biochemistry; it means structure and function of different biological molecules as well as metabolism.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/1/0
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Z+Zk
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5 |
AB403003 |
Physical Chemistry I
The subject covers elementary parts of physical chemistry (i.e. basic ideas and quantities, state behaviour, fundamentals of thermodynamics) which are followed by chapters on phase equlibria and chemical equilibria. Basic principles of behaviour and properties of electrolytes are introduced. The final part is devoted to kinetics of chemical reactions.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/2/0
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Z+Zk
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6 |
AB444005 |
Physics: Laboratory
Students will measure laboratory tasks that thematically cover the lecture area of Physics I (Physics A) (Mechanics, Oscillations and Waves, Optics, Eelectricity, Magnetism, Modern physics)
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
B834002 |
Professional English Language B
The aim of the course is to develop communication skills with special focus on the specific features of professional language, to enhance the acquired knowledge of grammar and vocabulary. The covered topics include food processing, drug production and administration, and properties of materials.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/2/0
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Z+Zk
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2 |
Elective Subjects B
Minimum amount of subjects: 1
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AV827001 |
Physical Education
Compulsory subject Physical Education clearly defines its positive attitude to connecting the mental and physical fitness. It supports an active and healthy lifestyle. Education is of vital importance for the involvement of students in physical education and other physical activities.Physical Education is focused on the development of physical fitness,techniques and tactics of a number of sports disciplines , corrects muscle imbalances caused by unilateral burdens on certain muscles during sports and everyday activities, promotes good posture and improves coordination movement. The social dimension of the subject is important as well-teamwork, communication and friendship. ITC Prague offers a wide variety of sports , sports activities, competitions, supports school representatives, trying to fill leisure activities and creating thereby eventually larger space for the student´s integration with "their school".
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/2/0
|
Z
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1 |
AV827002 |
Sport course
The "Introductory Course" expands the student´s sport life at the university.The regular semestral offer includes a wide range of courses of different focus. There is also a variety of sporting events, ranging from one day to one week.
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/1/0
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Z
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1 |
Summer Semester
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Specialization - Food Chemistry and Technology
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Elective Subjects A
Minimum amount of subjects: 1
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AB320009 |
Microbiology: Laboratory
Laboratory exercise from mikrobiology introduces students to elementary work techniques of microbiology. They are instructed in the principal izolation techniques of microorganisms, staining of microorganisms, including Gram staining, and microscopy of yeasts and micromycets. They will learn to evaluate the impact of physical and chemical effects on microbial growth.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/5
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KZ
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3 |
AB323003 |
Sensory Analysis
The subject covers general principles of sensory analysis. The students will learn sensory methods used in food evaluatin (threshold, discrimination, descriptive and quality tests, scaling, time-intensity, biases, sensory interactions in product evaluation), how to collect, analyze and evaluate sensory data, fundamental principles of sensation, perception, consumer methods, psychophysics, functions of the human senses, as well as data analytical methods in sensory science. During the practice lessons students are given the opportunity to refine their sensory skills and expand their knowledge about their senses and evaluate different kind of food.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/2/0
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Z+Zk
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5 |
Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB320007 |
Microbiology
This course is focused on basic microbiology problems. Students will learn about microbial classification based on physiology and genetic properties, basic cell structure, cytology and morphology of bacteria, yeasts and fungi. They will study viruses at the levels of their molecular biology and genetics and their interactions with the host organism. Our coverage will focus almost entirely on viruses that infect humans and cause serious diseases. Students gain a detailed understanding of microbial metabolism and its importance for biotechnology processes. Another topic of this course is kinetic of bacterial growth and effects of outer factors on growth and reproduction of microorganisms. The basic genetic principles from the microbiology point of view will be revised (structure and function of nucleic acids, transfer of genetic information and its expression, mutations, recombination and non chromosomal heritability).
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/0/0
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Zk
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4 |
AB402001 |
Analytical Chemistry I
Lectured methods include both classical chemical as well as instrumental techniques. The electrochemical analysis (potentiometry, voltammetry, polarography, coulometry), separation methods (gas and liquid chromatography) and atomic and molecular spectroscopy (atomic absorption and/or emission spectroscopy, infrared, visible and UV absorption, spectroscopy, nuclear magnetic resonance spectroscopy) are lectured. Separate lecture is devoted to mass spectrometry and another one to quality assurance procedures in analytical chemistry. The seminars are focused on gravimetric and titration calculations, calculation of equilibria, using of Nernst and/or Lambert-Beers Law and evaluation of basic characteristics of separation processes. The Analytical chemistry I is followed by Analytical chemistry II in next semester, which is application oriented.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/2/0
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Z+Zk
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5 |
AB403004 |
Physical Chemistry II
The course deals with selected chapters of physical chemistry on advanced level. Knowledge acquired in the basic course Physical Chemistry I is extended to real-behaving systems. Subjects covered involve state behavior of matter, thermodynamics of fluids, phase and chemical equilibria, properties of electrolyte-containing systems, chemical kinetics, and basic concepts of surface chemistry.
More information about the subject can be found in the
Educational Info System
and
EMIL
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3/2/0
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Z+Zk
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6 |
AB403005 |
Physical Chemistry: Laboratory I
Experiments familiarize students with the basic principles of the physical chemistry (state behaviour of gases, thermodynamics of solutions, phase equilibria, chemical reaction kinetics, termochemistry - calorimetry and electrochemistry).
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
AB409001 |
Unit Operations of Chemical Engineering I
The subject deals with describing processes and equipments of chemical, pharmaceutical and food industries. Students are acquainted with the computational procedures for the balance of matter and energy, the basics of hydrodynamic, heat and diffusion processes, including the principles of calculation of chemical reactors.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/3/0
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Z+Zk
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6 |
Elective Subjects B
Minimum amount of subjects: 1
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AV827001 |
Physical Education
Compulsory subject Physical Education clearly defines its positive attitude to connecting the mental and physical fitness. It supports an active and healthy lifestyle. Education is of vital importance for the involvement of students in physical education and other physical activities.Physical Education is focused on the development of physical fitness,techniques and tactics of a number of sports disciplines , corrects muscle imbalances caused by unilateral burdens on certain muscles during sports and everyday activities, promotes good posture and improves coordination movement. The social dimension of the subject is important as well-teamwork, communication and friendship. ITC Prague offers a wide variety of sports , sports activities, competitions, supports school representatives, trying to fill leisure activities and creating thereby eventually larger space for the student´s integration with "their school".
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/2/0
|
Z
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1 |
AV827002 |
Sport course
The "Introductory Course" expands the student´s sport life at the university.The regular semestral offer includes a wide range of courses of different focus. There is also a variety of sporting events, ranging from one day to one week.
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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0/1/0
|
Z
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1 |
3 study year
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Winter Semester
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Specialization - Food Chemistry and Technology
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB323002 |
Analysis of Food and Natural Products: Laboratory
Laboratory exercises are focused on the application of modern methods of analysis of selected components of the food used in everyday practice. The content of each exercise is in line with the current requirements of routine food analysis; however the tasks reflecting the most recent trends are also included. Students perform measurements on devices and equipment to gain experience with the practical realization of analytical procedures, data evaluation and subsequent processing into the desired form in accordance with legislative requirements.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/5
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KZ
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4 |
AB323011 |
Human Nutrition and Nutritional Policy
The course is an overview of nutrients (carbohydrates, proteins, lipids, water, minerals, vitamins), their importance in nutrition, the fundamentals of metabolism and physiology and an overview of the sources in foods. The second part of the course focuses on dietary guidelines, alternative trends in nutrition, supplements, basic food hygiene and basic characteristics of diseases related to nutrition.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/0/0
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Zk
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3 |
AB402002 |
Analytical Chemistry II
Lectures of Analytical Chemistry II extend and complement the basic overview of the methods discussed in the course Analytical Chemistry I. They focus primarily on understanding the principles of modern methods of instrumental analysis. The exercises are divided into two sections. The first involves the uncertainty of the quantitative analysis, the other is focused on the foundations of structural analysis - infrared spectrometry, proton NMR spectrometry, and mass spectrometry spectra will be solved.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/1/0
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Z+Zk
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4 |
AB409002 |
Unit Operations of Chemical Engineering II
The subject focuses on quantitative description of processes and calculation of unit operations in industrial production of chemicals. This is a follow-up to the course Unit operations of chemical engineering I.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/3/0
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Z+Zk
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6 |
Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB143001 |
Chemical Informatics
Introductory course aimed at getting basic necessary skills for work with scientific chemistry literature, chemistry and multiple-fields databases. Hands-on training are integral part of the course, ensuring required skills are properly trained.
More information about the subject can be found in the
Educational Info System
and
EMIL
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1/1/0
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KZ
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2 |
AB320005 |
Laboratory of biochemistry
Students will obtain theoretical and practical knowledge of biochemical laboratory techniques, which are commonly used in research work. They will manage basic operations necessary for further routine work in biochemical laboratory. They will try wide spectrum of biochemical techniques, particularly in the area of biomolecules isolation and analysis of biological samples.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
AB402005 |
Analytical Chemistry: Laboratory I
The laboratory training is focused on acquiring praxis in analytical laboratory. Students learn how to work in a clean, accurate and correct way. The spectrum of methods includes chemical analysis (1-2 works), electrochemical (2-3), spectrophotometric (2) and separation (1) methods. The Laboratory is followed by Laboratory of Analytical Chemistry II.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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3 |
AB409005 |
Chemical Engineering Laboratory with Project
Students in working groups (usually three members) get acquainted with basic operations and apparatuses used in chemical and food processing operations. The task of the group is to perform the prescribed measurements, to elaborate the experimental data and to prepare a written report on the course of the measurement and its results. The Protocol also contains the conclusions drawn. The aim of the project is to teach students to apply the knowledge from the subject of Chemical Engineering to more complex problems, to problems involving several unit operations. Students solve assigned tasks in groups to get acquainted with teamwork principles. The solution is as follows: problem analysis, selection of solution method, searching for necessary data and solution of the problem. Students elaborate a written report on the solution of the problem and defend the results of their work.
More information about the subject can be found in the
Educational Info System
and
EMIL
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0/0/4
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KZ
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4 |
Summer Semester
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Specialization - Food Chemistry and Technology
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB321001 |
Food Technology
The subject is focused on knowledge acquisition of carbohydrates technologies, dairy technology, technology of oils and fat production, meat technology, technology of fruit and vegetables. Carbohydrate technologies include production of beet sugar, sugar as raw material for chemical and biochemical transformation, milling technology, baking technology, production of biscuits, snack products, pasta, production of chocolate and confectioneries, production of starch and modified starches. Dairy technology is focused on the dairy processing, production of milk products and products prepared by fermentation. Technology of fats and oils covers processes of the production of oils and fats from seeds, refining of raw oils, modification processes of triacylglycerols and fats as food and fats in food. Meat technology is focused on meat production, technology of meat products and technology of eggs. Technology of fruit and vegetables is focused on preservation processes and on the production of products on the base of fruit and vegetables.
More information about the subject can be found in the
Educational Info System
and
EMIL
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5/1/0
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Z+Zk
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7 |
AB323010 |
Food and Natural Products Analysis
The course is based on the knowledge obtained within the studies of analytical chemistry, biochemistry and food chemistry. In the first phase, quality assurance of experimental data is discussed; the needs of routine / control laboratories and those involved in food research, biotechnologies and many other areas of science are addressed. The following sessions are presenting not only ´classic´ but above modern analytical strategies applicable for determination of foodstuffs and various natural products including moisture / dry weight, minerals and all the key nutrients such as proteins, saccharides and lipids (including accompanying compounds). Widely discussed are also methods for determination of vitamins and other essential components. The subject of presentations are also methods for analysis of flavour significant compounds, food additives, natural toxins and various groups of contaminants. Particular analytical strategies are always illustrated with by examples of interesting applications (e.g. food adulteration). The purpose is to demonstrate the importance of a comprehensive consideration when choosing analytical approach.
More information about the subject can be found in the
Educational Info System
and
EMIL
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2/2/0
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Z+Zk
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5 |
Common Subjects
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Code |
Subject Title |
L/Ex/Lab |
Examination |
Credits |
Mandatory Subjects
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AB413003 |
Applied Statistics
The Elementary Course of Statistics is aimed at undergraduate students. Students will learn basic statistical methods and gain insight into basic probability concepts.
Data processing will be done using R software which is a programming language designed especially for statistical calculations and graphical outputs. It is a free software with quality help, and thanks to its great popularity in the statistical community, many blogs with tutorials, hints and sample examples can be found.
More information about the subject can be found in the
Educational Info System
and
EMIL
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1/2/0
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Z+Zk
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4 |
AB963001 |
Bachelor Thesis
The aim of the bachelor thesis is to demonstrate the ability of students to independently solve a given topic of the thesis, describe methods and results of the solution, critically evaluate and discuss the obtained results, formulate the most important conclusions. The work typically consists of a literary part, in which the student elaborates a literature review of professional, mostly foreign-language literature, in which he / she broadens his / her theoretical knowledge of the topic of the bachelor thesis and a practical part. The practical part usually has an experimental, less computational or interpretative character, but always requires the active application of the knowledge and skills acquired in the previous study to obtain the desired results. The work must include a clear and adequate presentation of the results achieved, their critical evaluation and discussion in the context of the current state of knowledge, presented in the literary part, and the formulation of conclusions documenting the fulfillment of the objectives of the work.
More information about the subject can be found in the
Educational Info System
and
EMIL
.
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