Course detail

Fundamentals of Foodstuff Technologies

FCH-BCO_ZPTAcad. year: 2014/2015

Characteristic features of foodstuff industry. Technology of saccharides and cereals. Sugar production from beet and sugar cane. Production f non-chocolate candies. Production of fructose. Treatment of cocoa beans and production of chocolate candies. Milling and bakery industries. Paste and durable cookies production. Starch industry, composite feeds, fruit and vegetable treatment, technology of beverages etc.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Learning outcomes of the course unit

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

Prerequisites

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

Co-requisites

Not applicable.

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

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.

Course curriculum

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

Work placements

Not applicable.

Aims

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.

Specification of controlled education, way of implementation and compensation for absences

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3 year of study, winter semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3 year of study, winter semester, compulsory-optional

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3 year of study, winter semester, compulsory

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_PCH , 3 year of study, winter semester, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer