SubjectsSubjects(version: 916)
Courses overview, academic year 2019/2020
  

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sort in descending ordersort in ascending orderCodesort in descending ordersort in ascending orderTitleFacultyDepartmentHours per week, examinationsort in descending ordersort in ascending orderSemester
detail AM321001 Food and Biochemical Process Engineering 22330 321 winter s.:2/1, C+Ex [HT] winter
detail AP321001 Supplementary food rheology 22330 321 3/0, other [HT] both
detail AP321002 Polysaccharides, Properties and Applications 22330 321 3/0, other [HT] both
detail AP321003 Advances in Food Processes 22330 321 3/0, other [HT] both
detail D320015 Polysaccharides, Properties and Applications 22330 321 0/0, other [HT] both
detail D321004 Advances in sugar chemistry and technology 22330 321 0/0, other [HT] both
detail D321005 Supplementary Cereal Chemistry and Technology 22330 321 0/0, other [HT] both
detail D321006 Supplementary food rheology 22330 321 0/0, other [HT] both
detail D321007 Advanced processes in Food Technology 22330 321 0/0, other [HT] both
detail D321008 Aspects of chocolate and confectionery technology 22330 321 0/0, other [HT] both
detail D321009 Advances in starch chemistry and technology 22330 321 0/0, other [HT] both
detail M321001 Food and Biochemical Process Engineering 22330 321 winter s.:2/1, C+Ex [HT] winter
detail M321003 Applied PC Techniques 22330 321 winter s.:1/2, MC [HT] winter
detail M321005 Food production and nutritional value 22330 321 2/1, MC [HT] both
detail M321022 Natural and modified polysaccharides 22330 321 summer s.:2/0, Ex [HT] summer
detail N321001 Food Technology and Biotechnology 22330 321 summer s.:3/0, MC [HT] summer
detail N321003 Food and Biochemical Process Engineering 22330 321 winter s.:2/1, C+Ex [HT] winter
detail N321014 Marketing of Food Products 22330 321 winter s.:1/1, MC [HT] winter
detail N321016 Calculation Methods and Process Modelling 22330 321 winter s.:2/2, MC [HT] winter
detail N321020 Food production and nutritional value 22330 321 2/1, MC [HT] both
detail N321021 Natural and modified polysaccharides 22330 321 summer s.:2/0, Ex [HT] summer
detail N321022 Natural and Modified Polysaccharides in Pharmacy 22330 321 winter s.:2/0, Ex [HT] winter
detail N321023 Food Technology 22330 321 summer s.:5/1, C+Ex [HT] summer
detail P321001 Supplementary food rheology 22330 321 3/0, other [HT] both
detail P321002 Polysaccharides, Properties and Applications 22330 321 3/0, other [HT] both
detail P321003 Advances in Food Processes 22330 321 3/0, other [HT] both
detail S321001 Food Process Quality Control 22330 321 winter s.:3/0, Ex [HT] winter
detail S321007 Traditional Czech Food Technologies 22330 321 winter s.:2/1, Ex [HT] winter
detail S321008 Advanced Processes in Food Technology and Biotechnology 22330 321 winter s.:2/2, Ex [HT] winter
detail S321008N Advanced Processes in Food Technology and Biotechnology 22330 321 winter s.:2/1, C+Ex [HT] winter
detail S321017 Advanced Processes in Food Technology and Biotechnology: Laboratory 22330 321 summer s.:0/7, MC [HT] summer
detail S321023 Food Technology 22330 321 winter s.:5/1, C+Ex [HT] winter
detail S352005 Introduction to Food Technologies and Biotechnologies 22330 321 winter s.:2/0, Ex [HT] winter
detail S352008 Food Technology and Biotechnology I 22330 321 summer s.:3/0, Ex [HT] summer
 
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