Czech

Not applicable.

Acquisition of knowledge about producing technology of wide spectrum of food types
Deepen of knowledge about processes influencing sensory, nutritious and hygienic food parameters
Acquisition of knowledge about new trends in food technologies
Acquisition of knowledge about approving processes of food producing areas
Acquisition of knowledge about quality control during food production

Sufficient knowledge about fundamentals of food technology, chemical engineering, physical chemistry, biochemistry, microbiology.

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 teachers and students.

The exam will be in written form, in total 5 questions, 20 points each. The limit to pass an exam is 50 points (50 %). In the case of unclear evaluation teacher can apply oral examination.

Meat technology – meat products, processing of butchery byproducts; additives in meat products
Production of non chocolate sweets
Production of coffee, coffee substitutes and tea
Bakery technology - pasta, pastry and snack products
Dairy technology – butter, frozen products
Dairy technology – dried and concentrated products
Technology of starch syrups and hydrolyzates
Technology of oils and fats – modifications (hydrogenation and transesterification)
Encapsulation and immobilisation of bioactive compounds, probiotics in foods
Technology of delicatessen, products for children nutrition and special foods

Not applicable.

The objective of this course is to provide students the overview of the classical as well as modern food technologies, such deepen their knowledge from the point of view of theoretical principles, chemical and biochemical processess, qualitative and hygienic requirements and practical performing.

The lectures are not compulsory, but recommended.

Not applicable.

Not applicable.

Not applicable.

Not applicable.