Course detail

Food Technology

FCH-MC_TPOAcad. year: 2025/2026

 

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)

Entry knowledge

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

Rules for evaluation and completion of the course

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.
The lectures are not compulsory, but recommended.

Aims

 


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

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin – Co byste měli vědet o výrobě potravin. Key Publishing s.r.o., Ostrava, 2009. (CS)
Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin - Procesy a zařízení v potravinářství a biotechnologiích. Key Publishing s.r.o., Ostrava, 2013. (CS)
Kadlec, P, Melzoch K., Voldřich M., a kol.: Technologie potravin – Přehled tradičních potravinářských výrob. Key Publishing s.r.o., Ostrava, 2012. (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHPL Master's 1 year of study, winter semester, elective

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

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

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.