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Centrum počítačového vzdělávání VŠCHT Praha (599)
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Course:
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Food and Biochemical Process Engineering - AM321001
Supplementary food rheology - AP321001
Polysaccharides, Properties and Applications - AP321002
Advances in Food Processes - AP321003
Polysaccharides, Properties and Applications - D320015
Advances in sugar chemistry and technology - D321004
Supplementary Cereal Chemistry and Technology - D321005
Supplementary food rheology - D321006
Advanced processes in Food Technology - D321007
Aspects of chocolate and confectionery technology - D321008
Advances in starch chemistry and technology - D321009
Food and Biochemical Process Engineering - M321001
Applied PC Techniques - M321003
Food production and nutritional value - M321005
Natural and modified polysaccharides - M321022
Food Technology and Biotechnology - N321001
Food and Biochemical Process Engineering - N321003
Marketing of Food Products - N321014
Calculation Methods and Process Modelling - N321016
Food production and nutritional value - N321020
Natural and modified polysaccharides - N321021
Natural and Modified Polysaccharides in Pharmacy - N321022
Food Technology - N321023
Supplementary food rheology - P321001
Polysaccharides, Properties and Applications - P321002
Advances in Food Processes - P321003
Food Process Quality Control - S321001
Traditional Czech Food Technologies - S321007
Advanced Processes in Food Technology and Biotechnology - S321008
Advanced Processes in Food Technology and Biotechnology - S321008N
Advanced Processes in Food Technology and Biotechnology: Laboratory - S321017
Food Technology - S321023
Introduction to Food Technologies and Biotechnologies - S352005
Food Technology and Biotechnology I - S352008
Teacher:
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Bubník Zdeněk
Čopíková Jana
Sinica Andrej
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