Course detail
Food Technology
FCH-MC_TPOAcad. year: 2023/2024
Language of instruction
Czech
Number of ECTS credits
4
Mode of study
Not applicable.
Guarantor
Entry knowledge
Sufficient knowledge about fundamentals of food technology, chemical engineering, physical chemistry, biochemistry, microbiology.
Rules for evaluation and completion of the course
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.
The lectures are not compulsory, but recommended.
The lectures are not compulsory, but recommended.
Aims
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
Study aids
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)
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)
Recommended reading
Not applicable.
Classification of course in study plans
- Programme NPCP_CHPL Master's 1 year of study, winter semester, elective
Type of course unit
Lecture
26 hod., optionally
Teacher / Lecturer
Syllabus
Meat technology – meat products, processing of butchery byproducts; additives in meat products
Production of non chocolate sweets
Production of coffee, coffee substitutes and tea
Bakery technology - pasta, pastry and snack products
Dairy technology – butter, frozen products
Dairy technology – dried and concentrated products
Technology of starch syrups and hydrolyzates
Technology of oils and fats – modifications (hydrogenation and transesterification)
Encapsulation and immobilisation of bioactive compounds, probiotics in foods
Technology of delicatessen, products for children nutrition and special foods
Production of non chocolate sweets
Production of coffee, coffee substitutes and tea
Bakery technology - pasta, pastry and snack products
Dairy technology – butter, frozen products
Dairy technology – dried and concentrated products
Technology of starch syrups and hydrolyzates
Technology of oils and fats – modifications (hydrogenation and transesterification)
Encapsulation and immobilisation of bioactive compounds, probiotics in foods
Technology of delicatessen, products for children nutrition and special foods
Guided consultation in combined form of studies
26 hod., optionally
Teacher / Lecturer