SubjectsSubjects(version: 916)
Courses overview, academic year 2021/2022
  
 
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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 AB321001 Food Technology 22330 321 summer s.:5/1, C+Ex [HT] summer
detail AB321002 Food Technology and Biotechnology 22330 321 summer s.:3/0, MC [HT] summer
detail AB352004 Food Technology and Biotechnology I 22330 321 summer s.:3/0, Ex [HT] summer
detail AM321001 Food and Biochemical Process Engineering 22330 321 winter s.:2/1, C+Ex [HT] winter
detail AM321006 Advanced Processes in Food Technology and Biotechnology 22330 321 winter s.:2/2, 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 B321001 Food Technology 22330 321 summer s.:5/1, C+Ex [HT] summer
detail B321002 Food Technology and Biotechnology 22330 321 summer s.:3/0, MC [HT] summer
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 M321002 Natural and Modified Polysaccharides in Pharmacy 22330 321 winter s.:2/0, Ex [HT] winter
detail M321003 Applied PC Techniques 22330 321 winter s.:1/2, MC [HT] winter
detail M321004 Calculation Methods and Process Modelling 22330 321 winter s.:2/2, MC [HT] winter
detail M321005 Food production and nutritional value 22330 321 2/1, MC [HT] both
detail M321007 Sugar Technology 22330 321 summer s.:2/0, Ex [HT] summer
detail M321008 Technology of chocolate and confectionery 22330 321 summer s.:2/0, Ex [HT] summer
detail M321009 Cereal technology 22330 321 winter s.:2/0, C+Ex [HT] winter
detail M321010 Chemistry and technology of starch 22330 321 winter s.:2/0, C+Ex [HT] winter
detail M321022 Natural and modified polysaccharides 22330 321 summer s.:2/0, Ex [HT] summer
detail N321023 Food Technology 22330 321 summer s.:5/1, C+Ex [HT] summer
detail P320015 Polysaccharides, Properties and Applications 22330 321 3/0, other [HT] both
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 S321023 Food Technology 22330 321 winter s.:5/1, C+Ex [HT] winter
 
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