Course detail
Fundamentals of Foodstuff Technologies
FCH-BC_ZPTAcad. year: 2021/2022
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
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
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
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
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Drdák, M. a kol.: Základy potravinárskych technologií; Vydavatelstvo Malé centrum 1996 (CS)
Recommended reading
Elearning
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 2 year of study, winter semester, compulsory-optional
specialization BT , 2 year of study, winter semester, compulsory-optional
specialization CHPL , 3 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 - Programme BKCP_CHTPO Bachelor's
specialization PCH , 2 year of study, winter semester, compulsory-optional
specialization BT , 2 year of study, winter semester, compulsory-optional
specialization CHPL , 3 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 - Programme BPCP_CHTP Bachelor's
branch BPCO_CHP , 3 year of study, winter semester, compulsory
branch BPCO_BT , 3 year of study, winter semester, compulsory - Programme BKCP_CHTP Bachelor's
branch BKCO_PCH , 3 year of study, winter semester, compulsory
branch BKCO_BT , 3 year of study, winter semester, compulsory
Type of course unit
Elearning