SubjectsSubjects(version: 855)
Courses overview, academic year 2019/2020
  
 
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sort in descending ordersort in ascending orderCodesort in descending ordersort in ascending orderTitlesort in descending ordersort in ascending orderSemesterHours per week, examinationDepartment
detail S321008 Advanced Processes in Food Technology and Biotechnology winter winter s.:2/2 Ex [HT] 321
detail N321016 Calculation Methods and Process Modelling winter winter s.:2/2 MC [HT] 321
detail S352005 Introduction to Food Technologies and Biotechnologies winter winter s.:2/0 Ex [HT] 321
detail S321007 Traditional Czech Food Technologies winter winter s.:2/1 Ex [HT] 321
detail S321023 Food Technology winter winter s.:5/1 C+Ex [HT] 321
detail S321008N Advanced Processes in Food Technology and Biotechnology winter winter s.:2/1 C+Ex [HT] 321
detail AM321001 Food and Biochemical Process Engineering winter winter s.:2/1 C+Ex [HT] 321
detail M321001 Food and Biochemical Process Engineering winter winter s.:2/1 C+Ex [HT] 321
detail N321022 Natural and Modified Polysaccharides in Pharmacy winter winter s.:2/0 Ex [HT] 321
detail S321001 Food Process Quality Control winter winter s.:3/0 Ex [HT] 321
detail N321003 Food and Biochemical Process Engineering winter winter s.:2/1 C+Ex [HT] 321
detail N321014 Marketing of Food Products winter winter s.:1/1 MC [HT] 321
detail M321003 Applied PC Techniques winter winter s.:1/2 MC [HT] 321
detail S352008 Food Technology and Biotechnology I summer summer s.:3/0 Ex [HT] 321
detail N321001 Food Technology and Biotechnology summer summer s.:3/0 MC [HT] 321
detail N321021 Natural and modified polysaccharides summer summer s.:2/0 Ex [HT] 321
detail N321023 Food Technology summer summer s.:5/1 C+Ex [HT] 321
detail M321022 Natural and modified polysaccharides summer summer s.:2/0 Ex [HT] 321
detail S321017 Advanced Processes in Food Technology and Biotechnology: Laboratory summer summer s.:0/7 MC [HT] 321
detail P321002 Polysaccharides, Properties and Applications both 3/0 other [HT] 321
detail P321001 Supplementary food rheology both 3/0 other [HT] 321
detail N321020 Food production and nutritional value both 2/1 MC [HT] 321
detail M321005 Food production and nutritional value both 2/1 MC [HT] 321
detail D321007 Advanced processes in Food Technology both 0/0 other [HT] 321
detail AP321003 Advances in Food Processes both 3/0 other [HT] 321
detail AP321002 Polysaccharides, Properties and Applications both 3/0 other [HT] 321
detail AP321001 Supplementary food rheology both 3/0 other [HT] 321
detail D321006 Supplementary food rheology both 0/0 other [HT] 321
detail D321005 Supplementary Cereal Chemistry and Technology both 0/0 other [HT] 321
detail D320015 Polysaccharides, Properties and Applications both 0/0 other [HT] 321
detail D321009 Advances in starch chemistry and technology both 0/0 other [HT] 321
detail P321003 Advances in Food Processes both 3/0 other [HT] 321
detail D321004 Advances in sugar chemistry and technology both 0/0 other [HT] 321
detail D321008 Aspects of chocolate and confectionery technology both 0/0 other [HT] 321
 
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