Oct 22, 2020   12:42 p.m. Sergej
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 2020/2021 - FCFT, WS 2020/2021 - FCFT.

Code
Course title
Study period
Course supervisor
N436A1_4IApplied Food Sensory AnalysisWS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436A0_4IApplied Sensorial Food AnalysisWS 2020/2021 - FCFT
N436D0_4IDietology
WS 2020/2021 - FCFT
doc. Ing. Lucia Bírošová, PhD.
WS 2020/2021 - FCFT
436A1_4BFood Analysis
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
436L2_4BFood Analysis Laboratory PracticeWS 2020/2021 - FCFT
436M0_4BFood and Cosmetics MicrobiologyWS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
436C0_4BFood Chemistry
WS 2020/2021 - FCFT
Food LegislationWS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
436P1_4I
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
Food Quality AssessmentWS 2020/2021 - FCFT
Human Nutrition
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
Laboratory of Applied Food Sensory Analysis
WS 2020/2021 - FCFT
N436L0_4ILaboratory of Food MicrobiologyWS 2020/2021 - FCFT
WS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
Laboratory Practice in Food and Cosmetics Microbiology
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
N436V1_4INutrition and Immunity
WS 2020/2021 - FCFT
doc. Ing. Lucia Bírošová, PhD.
WS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436F0_4IPhysiology and Pathophysiology of Human Nutrition
WS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
WS 2020/2021 - FCFT
N436P0_4IWS 2020/2021 - FCFT
N436P1_4IPreparation of Selected Food MatricesWS 2020/2021 - FCFT
WS 2020/2021 - FCFT
doc. Ing. Lucia Bírošová, PhD.
N436T0_4BWS 2020/2021 - FCFT
436A0_4BAnalysis and Sensory Evaluation of Foods and Cosmetics
SS 2020/2021 - FCFT
Applied Food Sensory AnalysisSS 2020/2021 - FCFT
436B0_4BBachelor's ThesisSS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
SS 2020/2021 - FCFT
SS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
N436V0_4B
SS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
N436L1_4ILaboratory of Instrumental Methods in Food AnalysisSS 2020/2021 - FCFT
Laboratory of Sensory Analysis of Food and Cosmetics
SS 2020/2021 - FCFT
Ing. Lukáš Žemlička, PhD.
436L1_4BLaboratory Practice in Analysis and Sensory Evaluation of Foods and CosmeticSS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
Nutrition and Dietology
SS 2020/2021 - FCFT
prof. Ing. Ľubomír Valík, PhD.
Reaction Mechanisms in FoodSS 2020/2021 - FCFTdoc. Ing. Lucia Bírošová, PhD.
Sensory Analysis of Food and CosmeticsSS 2020/2021 - FCFTprof. Ing. Ľubomír Valík, PhD.
Systems for Evaluation of Contaminants in FoodstuffsSS 2020/2021 - FCFT

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.