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Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)
Lectures - in Czech - |
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Last update: doc. RNDr. Miroslav Šulc, Ph.D. (16.02.2020)
The active knowledge of Biochemistry I basic cource (MC250P03I) is advised. Atlas, R. M.: Principles of Microbiology, Vm. C. Brown Publishers, N. York 1997 Bendová, O., Janderová, B.: Vybrané kapitoly z biotechnologií, SPN Praha, 1990 Čepička, J. a kol.: Obecná potravinářská technologie, skripta VŠCHT, 2001 Kadlec, P. a kol.: Technologie potravin I+II, VŠCHT, 2002 McCance a Widdowson´s:The Composition of Foods, 6. Sum Ed., Royal Society of Chemistry Cambridge a Food Standard Agency, 2008, ISBN 978-0-85404-428-3 Tamang J.P. Kailasapathy: Fermented Foods and Beverages of the World, CRC Press 2010, ISBN 978-1-4200-9495-4 Briggs D.E. a kol.: Brewing Science and Practise, CRC Press 2004, ISBN 0-8493-2547-1 Rose, A. H.: Alcoholic beverages, Academic Press, N. York 1977 Dairy Processing Handbook. Published by Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden. Jordan B.R.: THE MOLECULAR BIOLOGY AND BIOTECHNOLOGY OF FLOWERING, CABI2006, ISBN-13: 978-1-84593-042-4 Koolman J., Moeller H. K. H. Roehm: Kaffee, Käse, Karies … Biochemie im Alltag, Wieley 1998.
Wong, DWS.: Mechanism and theory in food chemistry, An AVI Book2010, ISBN 0-442-20753-0
Kodíček M. a kol.: Biochemie: chemický pohled na biologický svět, VŠCHT, 2015. Koolman J, K. H. Roehm: Color Atlas of Biochemistry, 3. vydání, Thieme, Stuttgart, New York 2013. |
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Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)
The exam is a written test with 10 questions including all explained aspects, 100-87% excellent, 86-73% commendably, 72-60% well. |
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Last update: doc. RNDr. Miroslav Šulc, Ph.D. (24.10.2019)
A. Dairy products
G. Products plant origin 1. Meat-packing industry
I. Biochemistry of Nutrition and Food |