Aug 4, 2020   9:59 a.m. Dominik, Dominika, pamätný deň - Deň Matice slovenskej
Academic information system

Department of Nutrition and Food Quality Assessment (IFSN FCFT) - list of supervised courses


Currently running courses

The following list contains the courses currently running. Period: SS 2019/2020 - FCFT.

CodeCourse title
Study period
Course supervisor
Analysis and Sensory Evaluation of Foods and CosmeticsSS 2019/2020 - FCFT
N436A1_4I
SS 2019/2020 - FCFT
SS 2019/2020 - FCFT
Food Hygiene and SafetySS 2019/2020 - FCFT
436S0_4BSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V0_4B
SS 2019/2020 - FCFT
prof. Ing. Ľubomír Valík, PhD.
SS 2019/2020 - FCFT
Laboratory of Sensory Analysis of Food and CosmeticsSS 2019/2020 - FCFT
SS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
SS 2019/2020 - FCFT
N436R0_4IReaction Mechanisms in Food
SS 2019/2020 - FCFT
N436S1_4BSensory Analysis of Food and Cosmetics
SS 2019/2020 - FCFT
prof. Ing. Ľubomír Valík, PhD.
N436S1_4I
SS 2019/2020 - FCFT
doc. Ing. Viktor Prachár, PhD.

The information sheets of the supervised courses can be printed in the form of a brochure. Click on the Print brochure button to print the brochure.

Courses from future periods

The following list contains courses incorporated in future periods.

Code
Course title
Study period
Course supervisor
Applied Food Sensory AnalysisWS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
WS 2020/2021 - FCFT
DietologyWS 2020/2021 - FCFT
WS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
WS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
436L2_4BFood Analysis Laboratory PracticeWS 2020/2021 - FCFT
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
436C0_4BFood ChemistryWS 2020/2021 - FCFT
Food LegislationWS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
Food microbiology
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
WS 2020/2021 - FCFT
Human NutritionWS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436L3_4ILaboratory of Applied Food Sensory AnalysisWS 2020/2021 - FCFTIng. Anna Mikulajová, PhD.
Laboratory of Food Microbiology
WS 2020/2021 - FCFT
Ing. Alžbeta Medveďová, PhD.
N426L7_4B
WS 2020/2021 - FCFT
WS 2020/2021 - FCFT
N436V1_4I
WS 2020/2021 - FCFT
doc. Ing. Lucia Bírošová, PhD.
Physiology and Pathofysiology of Human NutritionWS 2020/2021 - FCFT
Physiology and Pathophysiology of Human Nutrition
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
N436P2_4I
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
Predictive Microbiology and Risk AssessmentWS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
WS 2020/2021 - FCFT
WS 2020/2021 - FCFT
WS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
436A0_4BAnalysis and Sensory Evaluation of Foods and CosmeticsSS 2020/2021 - FCFT
N436A1_4IApplied Food Sensory AnalysisSS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
SS 2020/2021 - FCFT
N436H0_4ISS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
436S0_4BFood Sensory Analysis
SS 2020/2021 - FCFT
Human Nutrition
SS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
SS 2020/2021 - FCFT
N436L3_4BSS 2020/2021 - FCFTIng. Lukáš Žemlička, PhD.
436L1_4B
SS 2020/2021 - FCFT
Nutrition and DietologySS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436R0_4I
SS 2020/2021 - FCFT
N436S1_4BSensory Analysis of Food and CosmeticsSS 2020/2021 - FCFT
Systems for Evaluation of Contaminants in Foodstuffs
SS 2020/2021 - FCFT