| Course title | Advances in Instrumentation of Analytical Methods |
|---|---|
| Course code | KALCH/C528 |
| Organizational form of instruction | Lecture |
| Level of course | Master |
| Year of study | 2 |
| Semester | Winter |
| Number of ECTS credits | 4 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
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| Course content |
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Lectures provided by external lecturers, excellent specialists from czech or foreign universities, institutes of Czech Academy of Sciences, reference laboratories, managers of companies developing and providing diagnosis tests, special reagencies.
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| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing) |
| Learning outcomes |
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The aim of the course is to acquaint students with new analytical methods, devices, with the possibility of their use in the analysis of biological materials and the importance of the methods for industry and health service.
Frequentant obtains informations dealing with modern instrumentation, methods and trends in analytical chemistry. |
| Prerequisites |
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The object is oriented to students of the last years of Master study; it is expected that they passed through all courses needed for the specialisation.
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| Assessment methods and criteria |
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Written examination
The object is oriented to students of the last years of Master study; it is expected that they passed through all courses needed for the specialisation. |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Analytical Chemistry (2013) | Category: Chemistry courses | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Analytical Chemistry (2015) | Category: Chemistry courses | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Analytical Chemistry (2016) | Category: Chemistry courses | 2 | Recommended year of study:2, Recommended semester: Winter |