Course title: MASTER THESIS II
Semester: 2 / Winter
Lectures/Classes: 0 / 75 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: Organic and inorganic chemistry, Biochemistry, Food chemistry, General and food microbiology, Food analysis, Field technologies
Contact person:
Short description: The subject includes research related to the master's thesis, is tailor-made for each student individually.
Full description: The content of education in the broadly understood food technology and human nutrition with particular emphasis on the topic of thesis
Bibliography: Specialized references, including scientific publications of realized thesis
Learning outcomes: Upon completion of the subject student In the field of knowledge The student after completing the course has advanced knowledge of chemical, microbiological and instrumental analytical methods used in food technology. In terms of skills The student is able to plan and conduct experiments in the field of food technology and develop the obtained results He can apply modern analytical techniques to determine the effectiveness of the process In terms of social competence: He is able to cooperate and work in a group with different roles and is aware of the responsibility for jointly accomplished actions The student is aware of the need to schedule research assignments and determine their validity He is responsible for the safety of his work and others
Assessment methods and assessment criteria: Evaluation of the work in the laboratory

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