Course detail

Food Technology

FCH-MC_TPOAcad. year: 2017/2018

Engineering of technology of dried, chilled, frozen, fermented food products, the products for child nutrition, encapsulation, enzymatic processes of food production, hydrogenation processes and processes of phase transformation, technology of products ready-to-eat sous-vide, minimally processed foods, good manufacturing practise and critical control points in food technology, evaluation and legislative aspects of new food products, optimisation of food production, control of food safety and duality, setting product parameters

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

prof. RNDr. Ivana Márová, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Amplification of engineering and legislation knowledge about processes of food production

Prerequisites

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

Co-requisites

Not applicable.

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 teachers and students.

Assesment methods and criteria linked to learning outcomes

Elaboration of three tasks in written form, every task has to be elaborated at level of 50% at minimum. Oral exam consists of three questions, evaluation is based on general knowledge, appropriate reaction, and ability to solve practical questions.

Course curriculum

Engineering of technology of dried, chilled, frozen, fermented food products, the products for child nutrition, encapsulation, enzymatic processes of food production, hydrogenation processes and processes of phase transformation, technology of products ready-to-eat sous-vide, minimally processed foods, good manufacturing practise and critical control points in food technology, evaluation and legislative aspects of new food products, optimisation of food production, control of food safety and duality, setting product parameters

Work placements

Not applicable.

Aims

Extention of knowledge about processes of food production including legislative aspects of food production.

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

Lectures are not obligatory.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, winter semester, compulsory

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, winter semester, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

Ing. Jaromír Pořízka, Ph.D.