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Last update: Schulzová Věra doc. Dr. Ing. (17.05.2018)
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Last update: Kubová Petra Ing. (30.01.2018)
Students will able to:
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Last update: Schulzová Věra doc. Dr. Ing. (10.05.2018)
With respect to the kind of this laboratory course, the students have to look up needed information resources (legal regulations, standards containing analytical methods etc.) themselves (according to the project specification).
R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666 A: Wrolstad R.E. et al. Handbook of Food Analytical Chemistry, Wiley, 2005, e-zdroj VŠCHT; ISBN 9780471663782 A: Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT; ; ISSN 1936-976X |
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Last update: Schulzová Věra doc. Dr. Ing. (10.05.2018)
http://eur-lex.europa.eu/en/index.htm http://web.vscht.cz/schulzov/ |
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Last update: Kubová Petra Ing. (30.01.2018)
Within the syllabus |
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Last update: Kubová Petra Ing. (30.01.2018)
1. Introduction to the laboratory course: work safety and organization, projects specification. 2. Selection of a suitable way for solution of the project (analytical methods selection etc.). 3. - 10. Realization (solution) of the project - laboratory work. 11. Termination of the practical part of the laboratory course - cleaning of the student laboratory etc. 12. Elaboration of the report. 13. Preparation of a presentation of the results 14. The results presentation |
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Last update: Schulzová Věra doc. Dr. Ing. (17.05.2018)
Theoretical and practical knowledge of food and natural products analysis at bachelor level |
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Last update: Kubová Petra Ing. (30.01.2018)
Laboratory work - project solution Processing and submitting a project report Project presentation |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.1 | 3 | ||
Účast v laboratořích (na exkurzi nebo praxi) | 3.7 | 104 | ||
Obhajoba individuálního projektu | 0.1 | 2 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.1 | 3 | ||
4 / 4 | 112 / 112 |