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State doctoral examination - oral part - SZD305
         
                  Title: 
                  Státní doktorská zkouška - ústní část 
                
                  Guaranteed by: 
                  Dean's Office of Faculty of Food and Biochemical Technology (352)  
                  Faculty: 
                  Faculty of Food and Biochemical Technology  
                  Actual: 
                  from 2023 
                
                  Semester: 
                  both 
                
                  Points: 
                   0 
                
                  E-Credits: 
                   0 
                
                  Examination process: 
                    
                
                  Hours per week, examination: 
                   0/0, STEX [HT]  
                
                  Extent per academic year: 
                  20 [months]  
                
                  Capacity: 
                  winter:unknown / unknown (unknown) 
                
                  Min. number of students: 
                  unlimited 
                
                  Qualifications: 
                    
                
                  State of the course: 
                  taught 
                
                  Language: 
                  Czech 
                
                  Teaching methods: 
                  full-time 
                
                  Level: 
                    
                
                  Note: 
                  course is intended for doctoral students only 
                
 
 
 
            
            Order 
            Course title 
             
                              Topic 1 (T01) select 1 
                            
                  1 
                  Chemistry and Analysis of Food and Natural Products 
                   
                              Topic 2 (T02) select 2 
                            
                  1 
                  Method Development and Data Processing in Analysis of Food and Natural Product 
                   
                  2 
                  Chromatographic Methods in Analysis of Food and Natural Products 
                   
                  3 
                  Food Quality and Safety from the Point of View of Healthy Nutrition 
                   
                  4 
                  Sensory Analysis in the Food Industry