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Course info
KALCH / CA157
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Course description
Department/Unit / Abbreviation
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KALCH
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CA157
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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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New Trends in Processing and Technology
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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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Long Title
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New Trends in Processing and Technology of Food
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Accredited / Credits
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Yes,
0
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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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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NO
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Language of instruction
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English
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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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NO
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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 + Summer
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Semester taught
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Winter + Summer
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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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English
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Internship duration
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0
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No. of hours of on-premise lessons |
0
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Evaluation scale |
S|N |
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 |
S|N |
Substituted course
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KALCH/CD157
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Preclusive courses
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N/A
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Prerequisite courses
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N/A
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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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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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Requirements on student
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Seminar work (80 %)
Oral examination (20 %)
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Content
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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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Activities
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Fields of study
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Doporučená literatura dle zadaného tématu seminární práce
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Guarantors and lecturers
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Literature
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Recommended:
European food safety authority (EFSA)
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Recommended:
Belitz H.-D., Grosh W. Food chemistry, second edition. Springer-Verlag, Berlin, 1999. ISBN 978-3-540-69933-0.
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Recommended:
Fellows, Peter. Food processing technology : principles and practice. Cambridge: Woodhead, 2003. ISBN 0-8493-0887-9.
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Recommended:
J.P.F. D'Mello. Food safety - contaminants and toxins. CABInternational, 2003. ISBN 0851996078.
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Recommended:
CampbellPlatt, Geoffrey. Food science and technology. Oxford: Wiley-Blackwell, 2009. ISBN 978-0-632-06421-2.
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Recommended:
Sun, DaWen. Modern techniques for food authentication. Burlington: Academic Press, 2008. ISBN 978-0-12-374085-4.
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Prerequisites - other information about course preconditions |
Basic knowledge of the production technology of basic food commodities. |
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 |
- Work with text (with textbook, with book)
- Methods of individual activities
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Assessment methods |
- Oral examination
- Home assignment evaluation
- Student performance assessment
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