Course detail
Bioprocess engineering for food industry
FCH-DCO_BIPAcad. year: 2022/2023
Not applicable.
Language of instruction
Czech
Number of ECTS credits
0
Mode of study
Not applicable.
Guarantor
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
G. D. Najafpour, Biochemical Engineering and Biotechnology, Elsevier, New York, 2019 (CS)
C. Socaciu, Food colorants. Chemical and Fuctional Properties. CRC Press, 2007, ISBN: 13-978-0-8493-9357-0 (CS)
C. Socaciu, Food colorants. Chemical and Fuctional Properties. CRC Press, 2007, ISBN: 13-978-0-8493-9357-0 (CS)
Recommended reading
P. Weirich, Labeling genetically modified food. Oxford University Press, 2007, ISBN 978-0-19-532686-4 (CS)
M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, 2007, ISBN: 978-0-12-372532M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, ISBN: 978-0-12-372532-5 (CS)
M. Kontominas, Bioactive food packaging. Strategies, quality, safety. DeStech Publications, Lancaster,Pensylvania, 2016, ISBN 978-1-60595-117-1 (CS)
M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, 2007, ISBN: 978-0-12-372532M. Doble, A. K. Kruthiventi, Green chemistry & engineering, Elsevier, London, UK, ISBN: 978-0-12-372532-5 (CS)
M. Kontominas, Bioactive food packaging. Strategies, quality, safety. DeStech Publications, Lancaster,Pensylvania, 2016, ISBN 978-1-60595-117-1 (CS)
Classification of course in study plans
- Programme DPCP_PCH Doctoral, 1. year of study, winter semester, compulsory-optional