Course detail
Food Analysis
FCH-DCO_ANPAcad. year: 2020/2021
Not applicable.
Language of instruction
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
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
separátní publikace v odborných časopisech se vzahem k řešenému tématu dizertační práce (CS)
Recommended reading
Classification of course in study plans
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DPAP_CHTP Doctoral
branch DPAO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DPCP_CHTP Doctoral
branch DPCO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme AKREDITACE Doctoral 1 year of study, winter semester, compulsory-optional
- Programme DKCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional