FCH-MCO_TPOAcad. year: 2020/2021
This course follow-up the course „Fundamentals of Foodstuff Technologies“. Students can deepen their knowledge in the field of food technologies, and will learn new ones about following-up and specialised technologies, including modern techniques (encapsulation, immobilisation etc.) applicable in food industry. That all in connection with appropriate legislation requirements.
Learning outcomes of the course unit
Acquisition of knowledge about producing technology of wide spectrum of food types
Deepen of knowledge about processes influencing sensory, nutritious and hygienic food parameters
Acquisition of knowledge about new trends in food technologies
Acquisition of knowledge about approving processes of food producing areas
Acquisition of knowledge about quality control during food production
Sufficient knowledge about fundamentals of food technology, chemical engineering, physical chemistry, biochemistry, microbiology.
Recommended optional programme components
Recommended or required reading
Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (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 teachers and students.
Assesment methods and criteria linked to learning outcomes
The exam will be in written form, in total 5 questions, 20 points each. The limit to pass an exam is 50 points (50 %). In the case of unclear evaluation teacher can apply oral examination.
Language of instruction
Meat technology – meat products, processing of butchery byproducts; additives in meat products
Production of non chocolate sweets
Production of coffee, coffee substitutes and tea
Bakery technology - pasta, pastry and snack products
Dairy technology – butter, frozen products
Dairy technology – dried and concentrated products
Technology of starch syrups and hydrolyzates
Technology of oils and fats – modifications (hydrogenation and transesterification)
Encapsulation and immobilisation of bioactive compounds, probiotics in foods
Technology of delicatessen, products for children nutrition and special foods
The objective of this course is to provide students the overview of the classical as well as modern food technologies, such deepen their knowledge from the point of view of theoretical principles, chemical and biochemical processess, qualitative and hygienic requirements and practical performing.
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 AKREDITACE Master's
specialization PCH , 1. year of study, winter semester, 4 credits, compulsory
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 1. year of study, winter semester, 4 credits, compulsory
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 1. year of study, winter semester, 4 credits, compulsory
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory