18. 11. 2019  20:38 Eugen
Akademický informační systém

Sylabus předmětu 436L2_4B - Food Analysis Laboratory Practice (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 436L2_4B
Course unit title: Food Analysis Laboratory Practice
Mode of delivery, planned learning activities and teaching methods:
seminar2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
Classification several laboratory practices with the maximum possible number of points obtained 100 in each practice. At the end of term will be the final credit work with the maximum possible number of points obtained 100. To obtain evaluation ”A” students need to get min. 92 points, for ”B” to obtain min. 83 points, for the evaluation of ”C” min. 74 points, for the evaluation of ”D” min. 65 points and for the evaluation of ”E” min. 56 points (average in laboratory practices and final credit work).
Learning outcomes of the course unit:
Student has experience with using the analytical methods when the food is evaluated. Student is handy in the chemical laboratory, knows to evaluate the basic compounds of the foods (minerals, carbohydrates, aromatics, vitamins) and some preservatives. He is skilled in methods of the sensory analysis and knows to evaluate the organoleptic properties of the products.
Course contents:
Practice introduction.
Determination of minerals.
Determination of carbohydrates.
Determination of preservatives.
Determination of vitamins.
Determination of aromatics.
Sensory analysis.
Final written exam, classified fulfillment of requirements.

Recommended or required reading:
DAVÍDEK, J. Laboratorní příručka analýzy potravín. Praha : SNTL, 1981. 718 p.
WEAVER, C. The Food Chemistry Laboratory. Boca Raton: CRC Press Int., 1996. 123 p. ISBN 0-8493-8006-5.
VALENTOVÁ, H. -- POKORNÝ, J. -- INGR, I. Senzorická analýza potravin. Brno: MZLU, 1997. 101 p. ISBN 80-7157-283-7.
PRÍBELA, A. Analýza potravín. Cvičenie. Bratislava: Edičné stredisko STU, 1991. 394 p. ISBN 80-227-0398-2.

Language of instruction: slovak or czech or english
Courses evaluation:
Assessed students in total: 143

42,7 %42,0 %13,3 %1,4 %0,6 %0 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Typ výstupu: