Course: Fundaments of Foodstuff Technologies

« Back
Course title Fundaments of Foodstuff Technologies
Course code KALCH/C506
Organizational form of instruction Lecture
Level of course Bachelor
Year of study 2
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Adam Martin, doc. Ing. Ph.D.
Course content
Technology of melting and brewing industry. Fermentative ethanol produce, preparation of spirits by both fermentative and proportioning way. Winegrowing technology. Technology of vinegars. Methods of food preservation, preparation of alcohol-free drinks. Technology of meet and meet products. Technology of milk and milk products. Sugar industry technology, utilization of the treacle in the food industry. Production of the chocolate and non-chocolate confectionery. Excursion into the selected food-processing factory.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
Learning outcomes
The main goal of the subject is creating the basic ideas of students about fundamentals of most important food technologies.
After graduation of the subject students are able to orientate oneself in the field of the technological approaches connected to the most important products of the food processing industry.
Prerequisites
Fundamental knowledges in the field of foodstaffs industry are assumed.

Assessment methods and criteria
Oral examination

The subject is finished by the oral examination. The aim of the examination is discussion about various thematic spheres in order to discover the basic survey of the given topic and especially its understanding as well.
Recommended literature
  • B.H. Lee. Fundamentals of food biotechnology, VCH Publishers, Inc., 1996.
  • F. Görner, Ľ. Valík. Aplikovaná mikrobiológia požívatín, , Malé centrum Bratislava, 2004..
  • J. Čepička a kolektiv. Obecná potravinářská technologie. Praha, 1995. ISBN 80-7080-239-1.
  • M. Drdák, J. Studnický, E. Mórová, J. Karovičová. Základy potravinárskych technologií, Malé centrum Bratislava, 1996..
  • P. Kadlec a kolektiv. Technologie potravin I a II. Praha, 2002. ISBN 80-7080-509-9.
  • P.J. Fellows. Food processing technology, 2nd edition, 3rd reprint, Wopodhead Publishing Limited, 2003..


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2016) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2013) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 2 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2015) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2014) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 2 Summer