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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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unspecified
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
|---|
| Knowledge |
|---|
| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
|---|
| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Field, Simon Quellen. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press, 2011. ISBN 978-1569767061.
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Potter, Jeff. Cooking for Geeks: Real Science, Great Cooks, and Good Food. O'Reilly Media, 2015.
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This, Hervé. Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole. New York : Columbia University Press, 2007. ISBN 978-0-231-14170-3.
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This, Hervé. Molecular gastronomy : exploring the science of flavor. New York : Columbia University Press, 2006. ISBN 978-0-231-13312-8.
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