Information sheet ECTS Syllabus
Course syllabus 436L2_4B - Food Analysis Laboratory Practice (FCFT - WS 2019/2020)
|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:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|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.|
Determination of minerals.
Determination of carbohydrates.
Determination of preservatives.
Determination of vitamins.
Determination of aromatics.
Final written exam, classified fulfillment of requirements.
|Recommended or required reading:|
|Language of instruction:||slovak or czech or english|
|Assessed students in total: 143|
|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.