Czech

Not applicable.

Students will master the principles and procedures of producing technology of basic vegetable and animal foods and beverages, including physical, chemical and biological processes taking place during single production phases.

Basic knowledge of physical chemistry, food chemistry, biochemistry, mikrobiology, principles of food preservation

Not applicable.

The course uses teaching methods in form of lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to students.

Requirements to pass an exam:
a) written part - 3 questions (3 selected food commodities) – procedure (scheme) and description of single technological parts
b) oral part - possible supplementary questions

1. Processing of fruits and vegetables
2. Production of non-alcoholic beverages
3. Production technology of sugar
4. Processing of cocoa beans, production of chocolate
5. Processing of cereals, flour milling technology
6. Bakery technology
7. Technology of meat processing
8. Processing of eggs, production of egg products
9. Processing of milk and cream
10. Production technology of fermented dairy products
11. Production technology of cheese and curds
12. Production technology of vegetable and animal oils and fats

Not applicable.

The objective of this course is to make students familiar with basic principles of technological procedure of selected most important food products.

The lectures are not compulsory, but recommended.

Not applicable.

Not applicable.

Kadlec, P. a kol.: Technologie potravin I a II; VŠCHT v Praze (CS)

Not applicable.