Course detail
Specialized Food Technologies
FCH-DCO_POTAcad. year: 2018/2019
The aim is to deepen the knowledge of technological processes of food production, new ways of food production, including the legislative aspects of food production.
The result is a winning engineering knowledge about the technology of food production, enhance the knowledge of processes affecting sensory, nutritional and hygienic characteristics of food, as well as gain knowledge about new trends in the development of food technology and knowledge acquisition processes, approval of establishments for food production, including obtaining knowledge about the quality control of food production.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
2. Child nutrition engineered products and specialty foods
3. Techniques encapsulation and their use
4. Enzymatic processes of food production
5. Hydrogenation processes and the processes of phase transformations
6. Technology of production of finished goods type of sous - vide, minimally-processed food production
7. The system of good manufacturing practice and critical points in the production of food, algorithm implementation of production and regulatory requirements for the development and approval of new products.
8. Arranging operation for the production of ready production optimization, control health and safety aspects of production and product parameters.
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)
Recommended reading