Course detail

Natural Products and Food Chemistry

FCH-BC_CHP1Acad. year: 2021/2022

Not applicable.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Not applicable.

Assesment methods and criteria linked to learning outcomes

Not applicable.

Course curriculum

Not applicable.

Work placements

Not applicable.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Velíšek J., Hajšlová J.: Chemie potravin I a II, Ossis, Tábor 2009. (CS)
E-learning na VUT v Brně (https://moodle.vutbr.cz) - Chemie potravin a přírodních látek I, 2021 (CS)

Recommended reading

Velisek J.: Chemistry of Food, John Wiley & Sons Inc, 2015 (EN)
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

 

Lecture

26 hod., optionally

Teacher / Lecturer

Elearning