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Lecturer(s)
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Adam Martin, doc. Ing. Ph.D.
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Course content
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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.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Contact teaching
- 26 hours per semester
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Learning outcomes
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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.
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Prerequisites
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Fundamental knowledges in the field of foodstaffs industry are assumed.
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Assessment methods and criteria
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Written examination
The subject is finished by the written examination. The basis of the exam is a written work focused on selected thematic areas with the aim of determining the student's overview of the given topic and, above all, its understanding.
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Recommended literature
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Kadlec P., Melzoch K. Voldřich M. a kol.. Procesy a zařízení potravinářských a biotechnologických výrob. 2012.
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Kadlec P., Melzoch K. Voldřich M. a kol.. Přehled tradičních potravinářských výrob. 2012.
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Kadlec, Pavel. Co byste měli vědět o výrobě potravin? : technologie potravin. Ostrava: Key Publishing, 2009. ISBN 978-80-7418-051-4.
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P. Kadlec a kolektiv. Technologie potravin I a II. Praha, 2002. ISBN 80-7080-509-9.
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