Courses
| Course title: | Food Science 2 - Animal-based products |
|---|---|
| Faculty: | Faculty of Medicine |
| Department: | Department of Physiology and Pathophysiology |
| Course code: | UFY / EFS2 |
| Credits: | 5 |
| Semester: | Winter |
| Level of study: | |
| Format of study: | Lecture 10 [Hours/Semester], Practical classes 10 [Hours/Semester] |
| Name of the lecturer: | Mgr. Vladislava Mizerová, Ph.D. (G) |
| Language: | English |
| ISCED F broad: | |
| Annotation: | The course includes lectures and practical exercises. Within the Food Science 2 the students will get acquainted with the basic classification of food into groups according to origin, basic characteristics and method of their processing. The lessons are focused on the composition and technological production of food of animal origin. It leans on the latest knowledge about food, its production and further processing especially in the Czech Republic. The objectives of the course are: - to give students basic theoretical knowledge about individual types of foods of animal origin, possibilities of their processing and use. - to inform students about the nutritional composition of foods and acquaint them with basic dietetic evaluation of foods of animal origin. |
