Czech

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Acquisition of knowledge about fundamental technological operations, procedures and processes during processing of raw materials and their transformation into food products

Chemical engineering, physical chemistry, food chemistry, food analysis, biochemistry, microbiology

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Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Sufficient knowledge from three tasks, presented orally

1. week - Fundamental terms, specialties of food industry, good manufacturing practice

2. week - Food packaging, encapsulation of food components

3. week - Production of saccharose, glucose, fructose, and syrups, production of non-chocolate confectionery

4. week - Processing of cocoa and coffee beans, production of chocolate, chocolate butter, and chocolate confectionery

5. week - Production of starch from corn, cereals, flour, potatoes, production of modified starches

6. week - Processing of cereals, milling technology

7. week - Bakery technology, production of pasta, and pastries

8. week - Processing of fruit and vegetable, production of non-alcoholic drinks

9. week - Meat processing, production of meat products, poultry processing

10. week - Processing of eggs, production of egg products

11. week - Processing of milk, production of dairy products

12. week - Processing of vegetable and animal oils and fats, production of hardened and emulsified fats

13. Week - Production of dehydrated products and food supplements

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The course „Fundamentals of Food Technologies“ familiarizes students with decisive technological procedures at a production of such commodities as glucose, fructose, saccharose, starch and their derivatives, sweets, candies and chocolate, flour, bread, bakery products and pasta, vegetable and animal fats, meat and poultry products, milk and dairy products, eggs and melange, processed fruit and vegetables, and non-alcoholic drinks.

none

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