Information sheet ECTS Syllabus
Course syllabus N425P1_4I - Food Engineering (FCFT - WS 2019/2020)
|Slovak University of Technology in Bratislava|
|Course unit code:|
Course unit title:
|Mode of delivery, planned learning activities and teaching methods:|
Food, Hygiene, Cosmetics - master (compulsory), 1. semester
|Level of study:|
Prerequisites for registration:
Students write two written tests from problems for 50 points in total. To pass them, minimum 27.5 points are needed. A written exam from the theory is classified by 50 points. A minimum needed is 27.5 points. A student will receive credits if both parts are passed successfully. Exam grades are as follows: A 91 100 points, B 82 90 points, C 73 81 point, D 64 72 points, E 55 63 points.
|Learning outcomes of the course unit:|
Students obtain knowledge on the fundamentals of kinetics, stoichiometry and thermodynamics of bioprocesess, on basic bioreactor models their design and process calculations, basic constructional aspects of bioreactors, and bioreactor sterilization.
|Recommended or required reading:|
|Language of instruction:|
slovak or english
|The course Food engineering is recommended for students in the first year of study in the study programm Food, hygiene, cosmetics.|
|Assessed students in total: 154|
Name of lecturer(s):
|prof. Ing. Štefan Schmidt, PhD. (person responsible for course) - slovak, english|
29. 1. 2019
|prof. Ing. Štefan Schmidt, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.