Course detail
Fundamentals of Foodstuff Technologies
FCH-BC_ZPTAcad. year: 2019/2020
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.
Supervisor
Learning outcomes of the course unit
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.
Prerequisites
Basic knowledge of physical chemistry, food chemistry, biochemistry, mikrobiology, principles of food preservation
Co-requisites
Not applicable.
Recommended optional programme components
Not applicable.
Recommended or required reading
"Hui, Y. H.: Encyclopedia of Food Science and Technology. John Wiley & Sons, Inc., New York, 1992. (EN)
Drdák, M. a kol.: Základy potravinárskych technologií; Vydavatelstvo Malé centrum 1996 (CS)
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 students.
Assesment methods and criteria linked to learning outcomes
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
Language of instruction
Czech
Work placements
Not applicable.
Course curriculum
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
Aims
he objective of this course is to make students familiar with basic principles of technological procedure of selected most important food products.
Specification of controlled education, way of implementation and compensation for absences
The lectures are not compulsory, but recommended.
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 2. year of study, winter semester, 4 credits, compulsory-optional
- Programme BKCP_CHTPO Bachelor's
specialization PCH , 2. year of study, winter semester, 4 credits, compulsory-optional
specialization BT , 2. year of study, winter semester, 4 credits, compulsory-optional - Programme BPCP_CHTPO Bachelor's
specialization BT , 2. year of study, winter semester, 4 credits, compulsory-optional
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3. year of study, winter semester, 4 credits, compulsory
- Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3. year of study, winter semester, 4 credits, compulsory
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 3. year of study, winter semester, 4 credits, compulsory
- Programme BKCP_CHTPO Bachelor's
specialization PCH , 3. year of study, winter semester, 4 credits, compulsory
- Programme BKCP_CHTP Bachelor's
branch BKCO_PCH , 3. year of study, winter semester, 4 credits, compulsory
- Programme BPCP_CHTP Bachelor's
branch BPCO_CHP , 3. year of study, winter semester, 4 credits, compulsory
- Programme BKCP_CHTPO Bachelor's
specialization CHPL , 3. year of study, winter semester, 4 credits, compulsory-optional
- Programme BPCP_CHTPO Bachelor's
specialization CHPL , 3. year of study, winter semester, 4 credits, compulsory-optional
specialization BT , 3. year of study, winter semester, 4 credits, compulsory - Programme BKCP_CHTPO Bachelor's
specialization BT , 3. year of study, winter semester, 4 credits, compulsory
Type of course unit
eLearning
eLearning: currently opened course