Course detail
Laboratory Classes in Technology of Food
FCH-MC_TPO_PAcad. year: 2023/2024
The exercise follows the course Fundamentals of food technology. Within the excursion in food factories the students are informed about the technology of selected foodstuffs. Consecutively, they perform the testing of some modern technological methods applied in food industry.
Language of instruction
Czech
Number of ECTS credits
3
Mode of study
Not applicable.
Guarantor
Entry knowledge
Knowledge on the course Fundamentals of food technology.
Rules for evaluation and completion of the course
Participation on exercises, elaboration of written report of required content and form.
Participation on excursion and elaboration of report concerning it. The presentation of lecture prepared on the basis of literature sources.
Participation on excursion and elaboration of report concerning it. The presentation of lecture prepared on the basis of literature sources.
Aims
The goal of the course is the aquitanance of students with the selected food technologies within the excursion and consequently their verification under laboratory conditions.
The students will be able to connect their theoretical knowledge with the practical application, to be better prepared for the elaboration of diploma thesis and the use in practice.
The students will be able to connect their theoretical knowledge with the practical application, to be better prepared for the elaboration of diploma thesis and the use in practice.
Study aids
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
Kadlec P., Melzoch K., Voldřich M. a kol.: Přehled tradičních potravinářských výrob, KEY Publishing, 2013
(CS)
Recommended reading
Cheung P. C. K.: Handbook of Food Chemistry, Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, 2015 (EN)
Fellows P.J.: Food processing technology: Principles and Practice, Woodhead Publishing, 2017 (EN)
Fellows P.J.: Food processing technology: Principles and Practice, Woodhead Publishing, 2017 (EN)
Classification of course in study plans
- Programme NPCP_PCHBT Master's, 1. year of study, winter semester, compulsory-optional
- Programme NPCP_CHPL Master's, 1. year of study, winter semester, elective
Type of course unit
Guided consultation in combined form of studies
52 hours, optionally
Teacher / Lecturer
Laboratory exercise
52 hours, compulsory
Teacher / Lecturer
Syllabus
1. Excursion in selected food factories.
2. Testing of some technological processes under laboratory conditions.
3. The presentation of information obtained by the study of the literature from the field of food technology in the form of lecture (in english).
2. Testing of some technological processes under laboratory conditions.
3. The presentation of information obtained by the study of the literature from the field of food technology in the form of lecture (in english).