Dec 15, 2019   6:09 a.m. Ivica
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Course syllabus N425T1_4I - Cereals Technology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T1_4I
Course unit title: Cereals Technology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 1. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Written and oral examination. Students are graded as follows: A 92-100 %, B 83-91 %, C 74-82 %, D 65-73 %, E 56- 64 %, FX 0-55 %.

 
Learning outcomes of the course unit:
Student know fundamentals about flour-milling technology, main principles of corn, rice and sorghum mill treatment, bakery technology, pasta preparation technology, cookies, wafers, ginger breads, crackers production and special cereal technologies, producing technology of wheat, maize and potato starch.
 
Course contents:
Cereal raw materials (grain species and properties, technologically important components of grain)
Flour-milling technology (basic principles of flour milling processing)
Flour quality control (basic qualitative parameters)
Main principles of corn, rice and sorghum mill treatment. Oat flakes production
Bakery technology (raw materials, dough preparation, bread and pastry production)
Special rheological equipments in cereal industry
Pasta preparation technology (dividing, preparation technology, quality evaluation)
Cookies, wafers, ginger breads, crackers production
Special cereal technologies (extruded products, cereal grain mixtures)
Basic chemical and physicochemical properties of starch and starch dispersion
Industrial preparation of starch: characterisation of raw material for starch producing
Producing technology of wheat, maize and potato starch
Starch products: starch fractionation products, modified starch, substituted starch. Starch products utilisation
 
Recommended or required reading:
Basic:
PŘÍHODA, J. -- SKŘIVAN, P. -- HRUŠKOVÁ, M. Cereální chemie a technologie I: Cereální chemie, mlýnská technologie, technologie výroby těstovin. Praha : VŠCHT Praha, 2003. 202 p. ISBN 80-7080-530-7.
PŘÍHODA, J. -- HRUŠKOVÁ, M. -- KADLEC, Z. Technologie sacharidu. Praha: VŠCHT, 2000. 138 p. ISBN 80-7080-400-9.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 134

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54,5 %29,9 %11,9 %3,7 %0 %0 %
Name of lecturer(s): doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
Ing. Zlatica Kohajdová, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
Ing. Michaela Lauková, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
Ing. Lucia Minarovičová, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Jolana Karovičová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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