| Course title | - |
|---|---|
| Course code | KCB/ROPR |
| Organizational form of instruction | Lecture |
| Level of course | Master |
| Year of study | 2 |
| Semester | Winter |
| Number of ECTS credits | 2 |
| Language of instruction | English |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
Flavor and aroma chemistry ? introduction, chemical flavor and aroma compounds,impact of processing methods on flavor and aroma Functional food ? definition and characteristics, bioactive compounds and their health benefits, regulation and labelling of functional foods Sensory evaluation ? principles, testing methods and techniques, descriptive analysis and discrimination testing, statistical analysis, application in product development, laboratory practises in sensory evaluation Food biotechnology ? principles, gennetically modified crops, enzyme technology in food industry, probiotics in food production, ethical considerations in food biotechnology Food nanotechnology ? introduction, nanomaterials in packaging and preservation, nanoscale delivery systems for bioactive compounds in food applications, safety and regulátory considerations in food nanotechnology AI in food science ? artifical inteligence in food industry, machine learning and artifical inteligence in food quality control, artifical inteligence in product development and optimalization
|
| Learning activities and teaching methods |
| Lecture, Projection (static, dynamic) |
| Learning outcomes |
| 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): - (2026) | Category: Biology courses | 2 | Recommended year of study:2, Recommended semester: Winter |