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

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The University of the Third Age - CZV352004

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 2022
Semester:	winter
Points:	winter s.:0
E-Credits:	winter s.:0
Examination process:	winter s.:
Hours per week, examination:	winter s.:4/0, C [HT]
Extent per academic year:	10 [hours]
Capacity:	unlimited / 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 meli vědět o výrobě potravin?. Ostrava: KEY Publishing s.r.o., 2009, s. ISBN 978-80-7418-060-6.

Velíšek, Hajšlová. Chemie potravin 1, 3. vydání. Tábor: OSSIS, 2009, s. ISBN 978-90-86659-16-9.

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

Volitelná:

Erkmen, Osman, Bozoğlu, T. Faruk. Food microbiology, Principles into practice, Volume 1. Chichester, West Sussex, UK: John Wiley & Sons, Ltd., 2016, https://vufind.techlib.cz/Record/000970766 s. ISBN 978-1-119-23776-1.

Last update: prepocet_literatura.php (19.12.2024)

Syllabus - Czech

1. Maso a masné výrobky

2. Cukrovarnictví

3. Sladařství a pivovarství

4. Luštěniny ve výživě člověka

5. Základy škrobárenství

6. Tradiční biotechnologie (líh, droždí, ocet)

7. Rizikové složky diety, možnosti prevence

8. Získávání a rafinace rostlinných olejů a tuků

Last update: Šviráková Eva (12.08.2024)