Dec 15, 2019   1:47 p.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 title: Cereals Technology
Course unit code: N425T1_4I
Mode of completion and Number of ECTS credits: Exam (3 credits)
 
Name of lecturer: 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
 
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.
 
Prerequisites and co-requisites: none
 
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.

 
Planned learning activities and teaching methods: The course is realised in form of lectures and seminars
 
Assesment methods and criteria: exam
 
Language of instruction: Slovak, English
 
Work placement(s): There is no compulsory work placement in the course unit.


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

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