Information sheet ECTS Syllabus
Course syllabus N425I1_4B - Information Technology in Food and Cosmetics (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N425I1_4B|
|Course unit title:||Information Technology in Food and Cosmetics|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|During the semester, each student will elaborate the three individual written tasks, each for max. 100 points. To obtain the evaluation A it is necessary to have at least 92 points, to obtain the evaluation B it is necessary to have at least 83 points, for the evaluation C at least 74 points, for the evaluation D at least 65 points and for the evaluation E at least 56 points. Credits will be awarded if the student gets at least 55 points for each task.|
|Learning outcomes of the course unit:|
|The student is able to search for the chemical, food and cosmetic information in classical, electronic and online resources and information so obtained can evaluate with the use of computer technology.|
|The classic sources of food and cosmetics information.
Types of chemical, food and cosmetics information.
The international decimal classification.
The international patent classification.
On-line sources of food and cosmetics information.
Chemical Abstracts, Food Science and Technology Abstracts.
Web of Knowledge.
The use of electronic data, archiving and transformation
Creation of data bases.
Standard ISO 690.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Assessed students in total: 149|
|Name of lecturer(s):||doc. Ing. Stanislav Sekretár, PhD. (person responsible for course) - slovak, english|
|Last modification:||29. 1. 2019|
|Supervisor:||doc. Ing. Stanislav Sekretár, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.