| Course title | Chemistry of Fermentation |
|---|---|
| Course code | ACH/KVAS |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 2 |
| Language of instruction | Czech |
| Status of course | Optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
unspecified
|
| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
|
The aim of the course is to introduce students with the fermentation processes in the area of food making/pharmacy,archaeology. Course is divided into 10 parts.
|
| Prerequisites |
|
unspecified
|
| Assessment methods and criteria |
|
unspecified
|
| Recommended literature |
|
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Science | Study plan (Version): Chemistry (2019) | Category: Chemistry courses | 1 | Recommended year of study:1, Recommended semester: Winter |
| Faculty: Faculty of Science | Study plan (Version): Chemistry - Analytical Specialist (2021) | Category: Chemistry courses | 1 | Recommended year of study:1, Recommended semester: Winter |