Course detail
Natural Products and Food Chemistry
FCH-BC_CHP1Acad. year: 2021/2022
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
Velíšek J., Hajšlová J.: Chemie potravin I a II, Ossis, Tábor 2009. (CS)
Recommended reading
Zeece M.: Introduction to the Chemistry of Food, Elsevier Science Publishing Co Inc, 2020 (EN)
Elearning
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization PCH , 3 year of study, winter semester, compulsory - Programme BKCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization PCH , 3 year of study, winter semester, compulsory - Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3 year of study, winter semester, compulsory-optional
branch BPCO_CHP , 3 year of study, winter semester, compulsory - Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3 year of study, winter semester, compulsory-optional
branch BKCO_PCH , 3 year of study, winter semester, compulsory
Type of course unit
Elearning