Course detail

Technology of Food Preservation

FCH-BC_TUPAcad. year: 2020/2021

Not applicable.

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 BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, summer semester, 4 credits, compulsory-optional

  • 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

  • Programme BKCP_CHTPO Bachelor's

    specialization PCH , 3. year of study, summer semester, 4 credits, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

eLearning