Czech

Not applicable.

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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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.

Elaboration of three tasks in written form, every task has to be elaborated at level of 50% at minimum. Oral exam consists of three questions, evaluation is based on general knowledge, appropriate reaction, and ability to solve practical questions.

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

2. week - Food packaging

3. week - Production of saccharose, 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

8. week - Processing of fruit and vegetable

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 food additives

Not applicable.

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

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