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Lecturer(s)
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Course content
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Introduction to food technologies. Basic principles of processes in food manufacture. Cereal processing and pastry production. Confectionery technology. Technology of meat processing and meat products. Technology of market milk, cream, butter and fermented dairy products.. Technology of cheese production and other dairy products. Use of additives in food production. Nutrition and eating of man.
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Learning activities and teaching methods
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Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Demonstration
- Attendace
- 26 hours per semester
- Homework for Teaching
- 13 hours per semester
- Semestral Work
- 13 hours per semester
- Preparation for the Course Credit
- 13 hours per semester
- Preparation for the Exam
- 25 hours per semester
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Learning outcomes
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The subject is focused on at gaining knowledge about chemistry and technology of foodstuffs. Students will acquire knowledge and experience about basic technological processes during manufacture of foods and about chemical reactions in foodstuffs.
The student has knowledge about technology processes of food industry. He/she has knowledge about basic chemical processes during foodstuffs manufacture. The student is able to evaluate food and possible risks in production and/or storage.
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Prerequisites
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The knowledge of basics of general, organic, anorganic, physical, analytical chemistry and biochemistry is recommended.
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Assessment methods and criteria
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Student performance, Dialog, Seminar Work
Course credit: presentation focused on manufacturing of the certain foodstuff Examination: knowledge of the curriculum content already dealt with
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Recommended literature
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Kadlec, P. (2009). Co byste měli vědět o výrobě potravin?. Ostrava, Key Publishing.
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Kadlec, P. (2002). Technologie potravin II.. Praha, VŠCHT.
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Kadlec, P. (2002). Technologie potravin I.. Praha, VŠCHT.
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