Jun 20, 2019   9:29 p.m. Valéria
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 2018/2019 - FCFT.

CodeCourse titleStudy periodCourse supervisor
436A0_4BAnalysis and Sensory Evaluation of Foods and CosmeticsSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436A1_4IApplied Food Sensory AnalysisSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
436B0_4BBachelor's ThesisSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436H0_4IFood Hygiene and SafetySS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436H1_4IFood Quality AssessmentSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
436S0_4BFood Sensory AnalysisSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V0_4BHuman NutritionSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436L1_4ILaboratory of Instrumental Methods in Food AnalysisSS 2018/2019 - FCFTIng. Lukáš Žemlička, PhD.
N436L3_4BLaboratory of Sensory Analysis of Food and CosmeticsSS 2018/2019 - FCFTIng. Lukáš Žemlička, PhD.
436L1_4BLaboratory Practice in Analysis and Sensory Evaluation of Foods and CosmeticSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V0_4INutrition and DietologySS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N400O0_4IProfessional TrainingSS 2018/2019 - FCFTdoc. Ing. Milena Reháková, PhD.
N436R0_4IReaction Mechanisms in FoodSS 2018/2019 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436S1_4BSensory Analysis of Food and CosmeticsSS 2018/2019 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436S1_4ISystems for Evaluation of Contaminants in FoodstuffsSS 2018/2019 - FCFTdoc. Ing. Viktor Prachár, PhD.

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Courses from future periods

The following list contains courses incorporated in future periods.

CodeCourse titleStudy periodCourse supervisor
N436A1_4IApplied Food Sensory AnalysisWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436A0_4IApplied Sensorial Food AnalysisWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436D0_4IDietologyWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436K0_4IFood Additives and ContaminantsWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
436A1_4BFood AnalysisWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436L2_4BFood Analysis Laboratory PracticeWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436M0_4BFood and Cosmetics MicrobiologyWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436C0_4BFood ChemistryWS 2019/2020 - FCFTprof. Ing. Peter Šimko, DrSc.
N436L2_4IFood LegislationWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
436P1_4IFood microbiologyWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436H1_4IFood Quality AssessmentWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436L3_4ILaboratory of Applied Food Sensory AnalysisWS 2019/2020 - FCFTIng. Anna Mikulajová, PhD.
N436L0_4ILaboratory of Food MicrobiologyWS 2019/2020 - FCFTIng. Alžbeta Medveďová, PhD.
N426L7_4BLaboratory of Fundamentals of General MicrobiologyWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
436L0_4BLaboratory Practice in Food and Cosmetics MicrobiologyWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V1_4INutrition and ImmunityWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436F1_4IPhysiology and Pathofysiology of Human NutritionWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436F0_4IPhysiology and Pathophysiology of Human NutritionWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436P2_4IPredictive Microbiology and Risk AsessmentWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436P0_4IPredictive Microbiology and Risk AssessmentWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436P1_4IPreparation of Selected Food MatricesWS 2019/2020 - FCFTIng. Lukáš Žemlička, PhD.
N425V0_4ISelected Topics in Food ChemistryWS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436T0_4BToxicologyWS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436A0_4BAnalysis and Sensory Evaluation of Foods and CosmeticsSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436A1_4IApplied Food Sensory AnalysisSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436B0_4BBachelor's ThesisSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436H0_4IFood Hygiene and SafetySS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
436S0_4BFood Sensory AnalysisSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V0_4BHuman NutritionSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436L1_4ILaboratory of Instrumental Methods in Food AnalysisSS 2019/2020 - FCFTIng. Lukáš Žemlička, PhD.
N436L3_4BLaboratory of Sensory Analysis of Food and CosmeticsSS 2019/2020 - FCFTIng. Lukáš Žemlička, PhD.
436L1_4BLaboratory Practice in Analysis and Sensory Evaluation of Foods and CosmeticSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436V0_4INutrition and DietologySS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N400O0_4IProfessional TrainingSS 2019/2020 - FCFTdoc. Ing. Milena Reháková, PhD.
N436R0_4IReaction Mechanisms in FoodSS 2019/2020 - FCFTdoc. Ing. Lucia Bírošová, PhD.
N436S1_4BSensory Analysis of Food and CosmeticsSS 2019/2020 - FCFTprof. Ing. Ľubomír Valík, PhD.
N436S1_4ISystems for Evaluation of Contaminants in FoodstuffsSS 2019/2020 - FCFTdoc. Ing. Viktor Prachár, PhD.