Course: null

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Course title -
Course code KCB/TERS
Organizational form of instruction Lecture
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
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
unspecified

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

Assessment methods and criteria
unspecified
Recommended literature
  • Hui, Y. H. (Ed.). (2006). Handbook of food science, technology, and engineering. New York.
  • Kadlec, P.; Melzoch, K.; Voldřich, M. (2012). Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o.


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