Information sheet ECTS Syllabus
Course syllabus 436A1_4B - Food Analysis (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||436A1_4B|
|Course unit title:||Food Analysis|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|Oral exam at the end of term 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.|
|Learning outcomes of the course unit:|
|Student knows fundamentals of analytical methods which are used when the food is evaluated. He knows principles and methods and is able to select a suitable method to verify and determine the basic compounds of foods and the foreign substance. Student knows basics of the sensory analysis and knows to evaluate the organoleptic properties of foods. He is able to participate in research projects, as well as to solve problems related to the quality of foods according to demands of practice.|
|Course definition. Determination of water and dry matter.
Organic acids. Tannins.
Xenobiotics I. Contaminants.
Xenobiotics II. Additives.
|Recommended or required reading:|
|Language of instruction:||slovak or czech or english|
|Assessed students in total: 144|
|Name of lecturer(s):||prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english |
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer)
|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.