Study programmes / C-FT Chemistry and Food Technology / Food Research Methodology
Course code:MEPOV
Course title in language of instruction:Metodologie potravinářského výzkumu
Course title in Czech:Metodologie potravinářského výzkumu
Course title in English:Food Research Methodology
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 1/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2018/2019 - FA
Name of lecturer:Mgr. Veronika Blašková, Ph.D. (instructor, lecturer)
Ing. Šárka Dvořáková, Ph.D. (instructor, lecturer)
Ing. Miroslav Jůzl, Ph.D. (instructor, lecturer, supervisor)
Bc. Ing. Jana Kratochvílová (instructor, lecturer)
doc. Ing. Jindřiška Kučerová, Ph.D. (examiner, instructor, lecturer)
Prerequisites:Bachelor State Examination
Aims of the course:Knowledge of the general methodological procedures and data processing necessary to solving the tasks relating to the food research.
Course contents:
1.The selection of the topic, guidelines for the selection, a schedule of work, the methodology of preparation of documentation for the solution to work in the field of food industry (allowance 1/2)
2.Resources, search and processing of scientific information (Web of Science). Bibliographic searches, bibliographic citations, the specification of elements specifying the rules for the registration of the authors names (allowance 2/4)
3.Research work, the appropriate methods, the number of measurements. Emphasis on the selection of the appropriate statistical methods, computer processing of experimental data, assess them and correct interpretation of results of food research (allowance 3/6)
4.Processing work, drafting text, edit the text, a copy of the original. The final form of the work, fair copy edit, assembling, professional appearance, final proofreading (allowance 2/4)
5.Grants and projects of international cooperation (allowance 2/4)
6.Publication of research results at scientific conferences and in scientific journals (allowance 2/4)
7.Information Centre, libraries, publishing center MENDELU (allowance 2/4)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to create new ideas (creativity)
-ability to make decisions
-ability to solve problems
-ability to work independently
-basic computing skills
-skilled at utilizing and processing information

Specific competences:
-Knowledge of general methodological procedures
-Knowledge of the correct interpretation of the results
-Skills to evaluate the experimental data according to the selected experiment
-Skills to handle scientific information and data relating to food research

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Final credit - active participation in seminars,submission of seminar work and its presentation.
Exam - written and written with an oral examination. Written exam, for 40 min, consists of 6 spot undervalued issues. It is necessary to obtain 65% of the total number of points. Overall completion of the course and earn credits includes active participation in lectures and tutorials, evaluation seminar work, poster drawn and evaluation written exam.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture14 h
     practice28 h
     professional educational excursion2 h
     public presentation (oral)4 h
     preparation for exam26 h
     preparation for regular testing10 h
     preparation of presentation8 h
     elaboration and execution of projects6 h
     writing of seminar paper14 h
Total112 h

Basic reading list
  • STÁVKOVÁ, J. -- DUFEK, J. Biometrika. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2000. 178 p. ISBN 80-7157-486-4.
  • Metodika tvorby diplomové práce: praktická pomůcka pro studenty vysokých škol. 1st ed. Brno: Knihař, 2002. 223 p. ISBN 80-86292-05-3.
  • URBAN, T. Bibliografické citace - dle ČSN ISO 690 a ČSN ISO 690--2 (souhrnná informace).  [online]. 2005. URL:
Recommended reading list
  • ŘEZÁČ, P. Úvod do výzkumné práce. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2002. 62 p. ISBN 80-7157-589-5.
  • ČSN ISO 690 Informace a dokumentace - Pravidla pro bibliografické odkazy a citace informačních zdrojů = Information and documentation - Guidelines for bibliographic references and citations to information resources. Praha: Úřad pro technickou normalizaci, metrologii a státní zkušebnictví, 2011. 40 p.
  • ČSN ISO 690-2: Informace a dokumentace - Bibliografické citace - Část 2: Elektronické dokumenty nebo jejich části. Praha: Český normalizační institut, 2000. 22 p.
  • Kratochvíl, J. a kol. Metodika tvorby bibliografických citací. Brno: Masarykova univerzita, 2011. ISSN 1802-128X