Course: null

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Course title -
Course code KCB/PLR
Organizational form of instruction Lecture
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 2
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Pospíšil Jiří, doc. RNDr. PhD.
  • Zatloukal Marek, RNDr. Ph.D.
Course content
unspecified

Learning activities and teaching methods
Lecture, Projection (static, dynamic)
Learning outcomes
Prerequisites
unspecified

Assessment methods and criteria
unspecified
Recommended literature
  • Bačovský Z. (2019). Konzervanty v potravinách. Brno.
  • Drašar P. (2016). Barevné a chuťové látky v přírodě a potravinách. 1. vyd., Česká společnost chemická, Chem. Listy, Praha.
  • Komprda T. (1997). Hygiena potravin. Brno.
  • Opletal L. (2011). Přírodní látky a jejich biologická aktivita, sv. 1. Praha.
  • Opletal L. (2016). Přírodní látky a jejich biologická aktivita, sv. 3. Praha.
  • Velíšek J. (1999). Chemie potravin 3. Ossis.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Science Study plan (Version): - (2026) Category: Biology courses 1 Recommended year of study:1, Recommended semester: Summer