| Course title | Fundaments of Foodstuff Technologies |
|---|---|
| Course code | KALCH/C506 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | 2 |
| Semester | Summer |
| 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 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 |
| Monologic (reading, lecture, briefing) |
| 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. |
| 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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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): Economy and Management of Chemical and Food Industry (2016) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2013) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2015) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2014) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |