| Course title | New Trends in Processing and Technology of Food |
|---|---|
| Course code | KALCH/SD157 |
| Organizational form of instruction | no contact |
| Level of course | Doctoral |
| Year of study | not specified |
| Semester | Winter and summer |
| Number of ECTS credits | 0 |
| Language of instruction | Czech |
| Status of course | unspecified |
| 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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unspecified
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
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Modern trends in the field of food processing technologies; specification and characterisation of newly introduced food products (e.g. beer specials, orange wines, whey cheese, confectionaries without synthetic additives, special meet products, etc.) with respect to the modification of chemical composition and reactions taking place within the food production processes; modern trends in the field of food preservation; possibilities of the natural sources utilization for food processing and/or preservation; healthy aspects joined with food with special regards to the nutrition and therapeutic effects; functional food and food supplements; alternative trends in nutrition; problematics of the intelligent packaging; trends in food industry in context with EU trends or even with trends worldwide.
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| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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unspecified
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| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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