Subjects

Hello,

On Monday, April 28 after 5 pm, some of the university's information systems will be unavailable due to maintenance work.

Affected systems are the Education Information System, Financial IS (iFIS), MIS/OBD/Verso, Kopla and related agendas.

It is anticipated that everything should be back online and running by Tuesday morning.

Work with e-mail or shared drives will not be affected.

Computer center

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

The University of the Third Age - CZV352002

Title:	Univerzita 3. věku
Guaranteed by:	Dean's Office of Faculty of Food and Biochemical Technology (352)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2023
Semester:	summer
Points:	summer s.:0
E-Credits:	summer s.:0
Examination process:	summer s.:
Hours per week, examination:	summer s.:4/0, C [HT]
Extent per academic year:	10 [hours]
Capacity:	unknown / unknown (30)
Min. number of students:	5
Qualifications:
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Level:
Belongs to the student work of type:	ročníková práce
Old code:	U3

Guarantor:	Sluková Marcela doc. Ing. Ph.D. Šviráková Eva Ing. Ph.D. Bleha Roman Ing. Ph.D.
Class:	Kurz CŽV

Literature - Czech

Doporučená:

Kadlec, Melzoch, Voldřich a kol. . Co byste měli vědět o výrobě potravin?. Ostrava: KEY Publishing s.r.o., 2009, s. ISBN 978-90-7418-060-6.

Velíšek, Hajšlová. Chemie potravin 1, 3. vydání. Tábor: OSSIS, 2009, s. ISBN 978-8086659-15-2.

Velíšek, Hajšlová. Chemie potravin 2, 3. vydání. Tábor: OSSIS, 2009, s. ISBN 978-80-86659-16-9.

Volitelná:

Forsythe, Hayes. Food Hygiene, Microbiology and HACCP. 1998: AN Aspen Publication, 1998, s. ISBN 0-8342-1815-1.

Erkmen, Bozoglu. Food Microbiology, Principles into Practice, Volume 1.. Chichester, West Sussex, UK: John Wiley & Sons, Ltd., 2016, s. ISBN 978-1-119-23776-1.

Last update: prepocet_literatura.php (19.12.2024)

Syllabus - Czech

1. Vejce – zpracování a výživa

2. Vinařství

3. Základy a metody senzorické analýzy

4. Čaj a káva

5. Změny živin během zpracování potravin

6. Pekařské suroviny, těstoviny, trvanlivé pečivo

7. Obaly a obalová technika

8. Kosmetika

Last update: Šviráková Eva (12.08.2024)