Course detail
Technology of Food Preservation
FCH-BC_TUPAcad. year: 2019/2020
Not applicable.
Supervisor
Learning outcomes of the course unit
Not applicable.
Prerequisites
Not applicable.
Co-requisites
Not applicable.
Recommended optional programme components
Not applicable.
Recommended or required reading
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999 (CS)
Davidson, P. M., Branen, A. L., Antimicrobials in Foods Marcel Dekker, Inc.: New York, 1993 (CS)
Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (CS)
Kadlec, P.; Melzoch, K.; Voldřich, M.: Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2012, 588 s. ISBN 978-80-7418-145-0. (CS)
Kadlec, P.; Melzoch, K.; Voldřich, M.: Procesy a zařízení potravinářských a biotechnologických výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2013, 495 s. ISBN 978-80-7418-163-4. (CS)
Planned learning activities and teaching methods
Not applicable.
Assesment methods and criteria linked to learning outcomes
Not applicable.
Language of instruction
Czech
Work placements
Not applicable.
Aims
Not applicable.
Classification of course in study plans
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional
- Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional
- Programme BKCP_CHTPO Bachelor's
specialization PCH , 3. year of study, summer semester, 4 credits, compulsory
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 3. year of study, summer semester, 4 credits, compulsory
- Programme BKCP_CHTP Bachelor's
branch BKCO_PCH , 3. year of study, summer semester, 4 credits, compulsory
- Programme BPCP_CHTP Bachelor's
branch BPCO_CHP , 3. year of study, summer semester, 4 credits, compulsory
Type of course unit
eLearning
eLearning: currently opened course