| Course title | Fundaments of Foodstuff Technologies II |
|---|---|
| Course code | KALCH/C629 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter |
| 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) |
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| Course content |
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Technology of fats and oils Starch technology Cereal technology Technology of baker's yeast Technology of durable pastry Seasoning additives producing (coffee, coffee substitutes, tea, condiments) Packaging technologies Technology of acids important in the food industry
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| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing) |
| Learning outcomes |
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The goal of the subject is improving overview of students about wide range of important food technologies.
After graduation of the subject students are able to orientate oneself in the field of the technological approaches connected to the wide range of the food industry fields. |
| Prerequisites |
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The basic presupposition of this subject is succesful graduation of the subject C506 - Fundaments of Foodstuff Technologies
KALCH/C506 |
| Assessment methods and criteria |
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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 |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |