Course detail

Fundamentals of Foodstuff Technologies

FCH-BC_ZPTAcad. year: 2025/2026

Students will learn the basic theoretical principles of technological procedure of the most important food types: meat, milk and dairy products, bread and pastry, sugar, chocolate etc.

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)

Entry knowledge

Basic knowledge of physical chemistry, food chemistry, biochemistry, mikrobiology, principles of food preservation

Rules for evaluation and completion of the course

Requirements to pass an exam:
a) written part - 3 questions (3 selected food commodities) – procedure (scheme) and description of single technological parts
b) oral part - possible supplementary questions

The lectures are not compulsory, but recommended.

Aims

he objective of this course is to make students familiar with basic principles of technological procedure of selected most important food products.
Students will master the principles and procedures of producing technology of basic vegetable and animal foods and beverages, including physical, chemical and biological processes taking place during single production phases.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Drdák, M. a kol.: Základy potravinárskych technologií; Vydavatelstvo Malé centrum 1996 (CS)
"Hui, Y. H.: Encyclopedia of Food Science and Technology. John Wiley & Sons, Inc., New York, 1992. (EN)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

1. Processing of fruits and vegetables
2. Production of fruit juices and concentrates
3. Production technology of sugar
4. Processing of cocoa beans, production of chocolate
5. Processing of cereals, flour milling technology
6. Bakery technology
7. Technology of meat processing
8. Processing of eggs, production of egg products
9. Processing of milk and cream
10. Production technology of fermented dairy products
11. Production technology of cheese and curds
12. Production technology of vegetable and animal oils and fats