Course detail
Specialized Food Technologies
FCH-DAO_POTAcad. year: 2023/2024
Based on the study of scientific articles and monographs in the field of food sciences, students will deepen their theoretical knowledge of the technological process of production of a wide range of different types of food of plant and animal origin, and gain new knowledge about new directions of development in food industry and food technologies.
Language of instruction
English
Mode of study
Not applicable.
Guarantor
Entry knowledge
Knowledge and skills in the field of food technology at the level of the previous master's degree
Rules for evaluation and completion of the course
Professional discussion on a given topic - colloquium.
Teaching is realized by consultations on topics, which are based on assignment of doctoral thesis.
Teaching is realized by consultations on topics, which are based on assignment of doctoral thesis.
Aims
The aim of the course is to deepen students' existing knowledge of technological processes of food production and extend their knowledge in this field with a focus on new directions of food production and application of new (modern) methods in food production. The last part includes the necessary knowledge of legislative and hygienic aspects of food production.
Students will master theoretical principles and practical procedures of technology of plant and animal food production, including physical, chemical and biological processes, which take place in individual stages of production and significantly influence sensory, nutritional and hygienic parameters of food.
In this context, they will have an overview of the hygienic and legislative requirements necessary for the production of quality, safe and sensory attractive food.
Emphasis will be placed on the ability to apply theoretical knowledge in practice.
Students will master theoretical principles and practical procedures of technology of plant and animal food production, including physical, chemical and biological processes, which take place in individual stages of production and significantly influence sensory, nutritional and hygienic parameters of food.
In this context, they will have an overview of the hygienic and legislative requirements necessary for the production of quality, safe and sensory attractive food.
Emphasis will be placed on the ability to apply theoretical knowledge in practice.
Study aids
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (EN)
Chavez-Gonzales M., Buenostro-Figueroaa J.J., Aguilar C.N.: Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry. CRC Press 2019 (EN)
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)
Chavez-Gonzales M., Buenostro-Figueroaa J.J., Aguilar C.N.: Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry. CRC Press 2019 (EN)
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)
Recommended reading
Not applicable.