Course detail

Food Technology

FCH-MC_TPOAcad. year: 2022/2023

This course provides students with a comprehensive overview of selected classical, modern and special food technologies, such as the production of meat products, tea, coffee, fats, starch syrups, sweeteners and others.

During the course, students will become familiar with the area of food product knowledge and technological aspects of individual food products, from basic legislative requirements, characteristics of raw materials and products, to analysis of chemical, physical and biochemical processes. Considerable space is also allocated to the development of chemical-engineering knowledge, which students can further use in practice in the designing of technological units and the operation of industrial equipment.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquisition of knowledge about producing technology of wide spectrum of food types
Deepen of knowledge about processes influencing sensory, nutritious and hygienic food parameters
Acquisition of knowledge about new trends in food technologies
Acquisition of knowledge about approving processes of food producing areas
Acquisition of knowledge about quality control during food production

Prerequisites

Sufficient knowledge about fundamentals of food technology, chemical engineering, physical chemistry, biochemistry, microbiology.

Co-requisites

The subject is focused on application in food practice.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to students, in which they can find lecture presentations and other study materials. The MS Teams discussion platform and recorded lectures on MS Stream are also available. The teacher also has reserved consultation hours.

Assesment methods and criteria linked to learning outcomes

The exam will be in written form, in total 5 questions, 20 points each. The limit to pass an exam is 50 points (50 %). In the case of unclear evaluation teacher can apply oral examination.

Course curriculum

Week 1: Introduction to food production

Week 2.-3: Production of meat products and processing of slaughter by-products. Additives used in meat production.

Week 4: Production of non-chocolate confectionery – confectionery with an amorphous and crystalline structure

Week 5: Production of pasta and long-lasting baked goods

Week 6: Production of coffee (classic, instant, decaffeinated) and coffee products

Week 7: Tea production

Week 8: Production of starch syrups and alternative sweeteners

Week 9: Fractionation and transesterification of fats

Week 10: Hydrogenation of fats and production of edible fats

Week 11: Butter production

Week 12: Production of dried and concentrated dairy products, production of frozen creams

Week 13: Encapsulation and immobilization of natural substances and additives in the food industry

Work placements

Not applicable.

Aims

The goal of this course is the theoretical preparation of students for future practice in the food processing industry. The course follows on the course „Basics of Food Technologies“, which is taught in the bachelor's degree at FCH BUT. Students will deepen the knowledge acquired so far in the field of production technology of basic food commodities, they will gain new knowledge in the field of other related and special technologies, incl. use of the most modern approaches in food production (e.g. encapsulation, immobilization, etc.). All this in connection with the relevant legislative requirements.

Specification of controlled education, way of implementation and compensation for absences

The lectures are not compulsory, but recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin – Co byste měli vědet o výrobě potravin. Key Publishing s.r.o., Ostrava, 2009. (CS)
Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin - Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing s.r.o., Ostrava, 2013. (CS)
Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin – Přehled tradičních potravinářských výrob. Key Publishing s.r.o., Ostrava, 2012. (CS)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.