Course detail

Fundamentals of Foodstuff Technologies

FCH-BC_ZPTAcad. year: 2019/2020

Students will learn the basic theoretical principles of technological procedure of the most important food types: meat, milk and dairy products, bread and pastry, sugar, chocolate etc.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

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.

Prerequisites

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

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 students.

Assesment methods and criteria linked to learning outcomes

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

Course curriculum

1. Processing of fruits and vegetables
2. Production of fruit juices and concentrates
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

Work placements

Not applicable.

Aims

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

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

The lectures are not compulsory, but recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Drdák, M. a kol.: Základy potravinárskych technologií; Vydavatelstvo Malé centrum 1996 (CS)
"Hui, Y. H.: Encyclopedia of Food Science and Technology. John Wiley & Sons, Inc., New York, 1992. (EN)

Recommended reading

Not applicable.

Elearning

eLearning: currently opened course

Classification of course in study plans

  • Programme BPCP_CHTPO Bachelor's

    specialization BT , 2 year of study, winter semester, compulsory-optional
    specialization PCH , 2 year of study, winter semester, compulsory-optional
    specialization CHPL , 3 year of study, winter semester, compulsory-optional
    specialization BT , 3 year of study, winter semester, compulsory
    specialization PCH , 3 year of study, winter semester, compulsory

  • Programme BPCP_CHTP Bachelor's

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

  • Programme BKCP_CHTP Bachelor's

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

  • Programme BKCP_CHTPO Bachelor's

    specialization CHPL , 3 year of study, winter semester, compulsory-optional
    specialization PCH , 2 year of study, winter semester, compulsory-optional
    specialization BT , 2 year of study, winter semester, compulsory-optional
    specialization PCH , 3 year of study, winter semester, compulsory
    specialization BT , 3 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Elearning

eLearning: currently opened course