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Lecturer(s)
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Gál Robert, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Kůrová Vendula, Ing. Ph.D.
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Lapčíková Barbora, doc. Mgr. Ph.D.
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Polášek Zdeněk, MVDr. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Pachlová Vendula, doc. Ing. Ph.D.
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Lapčík Lubomír, prof. Ing. Ph.D.
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Course content
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The course aims to acquaint students with the teaching environment at the Faculty of Technology, TBU in Zlín and with current problems of the food chain. The seminars discuss topics from the field of science and research occuring at FT and new food trends. It also includes a discussion with other students in order to obtain feedback from the student environment.
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Learning activities and teaching methods
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- Participation in classes
- 14 hours per semester
- Home preparation for classes
- 16 hours per semester
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| learning outcomes |
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| Knowledge |
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| describe the basic problems of the food chain describe new food trends |
| describe the basic problems of the food chain describe new food trends |
| Skills |
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| discuss topics in the field of science and research at the Faculty of Technology discuss topics in the field of science and research at the Department of Food Technology calculate a basic statistical example |
| discuss topics in the field of science and research at the Faculty of Technology discuss topics in the field of science and research at the Department of Food Technology calculate a basic statistical example |
| teaching methods |
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| Knowledge |
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| Activating (Simulation, games, dramatization) |
| Activating (Simulation, games, dramatization) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Systematic observation of the student |
| Systematic observation of the student |
| Conversation |
| Conversation |
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Recommended literature
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Dle doporučení vyučujícího.
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