Oct 21, 2019   4:16 a.m. Uršuľa
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Course syllabus N428V0_4B - Science and Technology (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: N428V0_4B
Course unit title: Science and Technology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 2
 
Recommended semester/trimester: Chemistry, Medical Chemistry and Chemical Materials - bachelor (semi-compulsory), 1. semester
Chemistry, Medical Chemistry and Chemical Materials - bachelor (semi-compulsory), 1. semester
Chemistry, Medical Chemistry and Chemical Materials (Remedial) - bachelor (semi-compulsory), 3. semester
Biotechnology - bachelor (optional), 1. semester
Biotechnology - bachelor (optional), 1. semester
Biotechnology (Remedial) - bachelor (optional), 3. semester
Food, Nutrition, Cosmetics - bachelor (optional), 1. semester
Food, Nutrition, Cosmetics (Remedial) - bachelor (optional), 3. semester
Chemical Engineering - master (optional), 1. semester
Chemical Engineering - bachelor (optional), 1. semester
Chemical Engineering - bachelor (optional), 1. semester
Chemical Engineering (Remedial) - bachelor (optional), 3. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
The student must pass a written examination. The notation is defined by the currently valid study regulations at the Slovak University of Technology in Bratislava.
 
Learning outcomes of the course unit:
The student obtains the chronological and current view on the development of world science and technics for seven scientific disciplines – mathematic, informatic, physics, chemistry, biology, medicin and pharmacy. She/he extends own knowledges about the most important persons of science whose names are connected with various physical units, equations or laboratory treatments.
 
Course contents:
Science and technology in human society. Development of mathematics. Computer and Information Sciences. Development of physics. From alchemy to chemistry. Development of biology and medicine. Production and food processing. Green chemistry and green technology.
 
Recommended or required reading:
Basic:
CAIN, J. -- AGAR, J. The British Journal for the History of Science.  [online]. 2014. URL: http://journals.cambridge.org/action/displayJournal?jid=BJH.
ARMSTRONG , N. -- SOBEL, D. Longitude: The True Story of a Lone Genius Who Solved the Greatest Scientific Problem of his Time . New York: Walker & Company, 2005. 192 p. ISBN 978-0-8027-1529-6.
TIBENSKÝ, J. Dejiny vedy a techniky na Slovensku. Martin: Osveta, 1979. 534 p.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 378

ABCDEFX
45,2 %23,3 %15,6 %9,5 %6,1 %0,3 %
Name of lecturer(s): doc. Ing. Dana Dvoranová, PhD. (lecturer) - slovak, english
doc. Ing. Viera Jančovičová, PhD. (lecturer)
prof. Ing. Vladimír Lukeš, DrSc. (lecturer, person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Vladimír Lukeš, DrSc. and programme supervisor


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

Type of output: