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Course info
KALCH / C629
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Course description
Department/Unit / Abbreviation
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KALCH
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C629
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Academic Year
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2023/2024
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Academic Year
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2023/2024
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Title
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Fundaments of Foodstuff Technologies II
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Form of course completion
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Examination
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Form of course completion
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Examination
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Accredited / Credits
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Yes,
3
Cred.
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Type of completion
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Combined
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Type of completion
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Combined
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Time requirements
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Lecture
1
[HRS/WEEK]
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Course credit prior to examination
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No
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Course credit prior to examination
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No
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Automatic acceptance of credit before examination
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No
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Included in study average
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YES
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Language of instruction
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Czech
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Occ/max
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Automatic acceptance of credit before examination
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No
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Summer semester
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0 / -
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0 / -
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0 / -
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Included in study average
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YES
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Winter semester
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0 / -
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0 / -
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0 / -
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Repeated registration
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NO
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Repeated registration
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NO
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Timetable
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Yes
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Semester taught
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Winter semester
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Semester taught
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Winter semester
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Minimum (B + C) students
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not determined
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Optional course |
Yes
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Optional course
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Yes
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Language of instruction
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Czech
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Internship duration
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0
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No. of hours of on-premise lessons |
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Evaluation scale |
A|B|C|D|E|F |
Periodicity |
každý rok
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Periodicita upřesnění |
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Fundamental theoretical course |
No
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Fundamental course |
No
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Fundamental theoretical course |
No
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Evaluation scale |
A|B|C|D|E|F |
Substituted course
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None
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Preclusive courses
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N/A
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Prerequisite courses
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KALCH/C506
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Meet all prerequisites before registering
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YES
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Informally recommended courses
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N/A
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Courses depending on this Course
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N/A
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Histogram of students' grades over the years:
Graphic PNG
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XLS
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Course objectives:
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The goal of the subject is improving overview of students about wide range of important food technologies.
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Requirements on student
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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.
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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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Activities
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Fields of study
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Guarantors and lecturers
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Literature
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Basic:
J. Čepička a kolektiv. Obecná potravinářská technologie. Praha, 1995. ISBN 80-7080-239-1.
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Basic:
P. Kadlec a kolektiv. Technologie potravin I a II. Praha, 2002. ISBN 80-7080-509-9.
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Recommended:
Drdák M., Studnický J., Mórová E., Karovičová J. Základy potravinárskych technológií. 1996.
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Prerequisites - other information about course preconditions |
The basic presupposition of this subject is succesful graduation of the subject C506 - Fundaments of Foodstuff Technologies |
Competences acquired |
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. |
Teaching methods |
- Monologic (reading, lecture, briefing)
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Assessment methods |
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