Oct 15, 2019   6:53 a.m. Terézia
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Course syllabus N423B0_4I - Bioengineering (FCFT - SS 2018/2019)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Bioengineering
Course unit code: N423B0_4I
Mode of completion and Number of ECTS credits: Exam (4 credits)
Name of lecturer: prof. Ing. Vladimír Báleš, DrSc. (examiner, instructor, lecturer) - slovak, english
Ing. František Kreps, PhD. (examiner, instructor)
prof. Ing. Štefan Schmidt, PhD. (examiner, instructor, lecturer)
doc. Ing. Vladimír Štefuca, CSc. (person responsible for course)
Learning outcomes of the course unit:
Students have fundamentals of the basic processes of food production with emphasis on the impact of individual processes on biological and nutritional value of foods. They understand technological processes not requiring heat energy supply, processes requiring heat energy supply, and processes requiring the removal of heat energy.
Prerequisites and co-requisites: none
Course contents:
Basic concepts and terms of food processes. Processes without any thermal energy: cleaning, sorting, peeling, mixing, milling, mechanical separation etc. Processes that require the application of thermal energy: blanching pasteurization, sterilization, evaporation, extrusion, drying, baking, microwave heating. Processes that require removal of thermal energy: cooling, freeying, lyophilization.
Recommended or required reading:
FELLOWS, P. Food processing technology Principles and practice. London: Woodhead Publishing Limited, 2009. 894 s.
HUI, Y. Encyclopedia of food science and technology. London: Taylor Francis, 1989.
KADLEC, P. MELZOCH, K. VOLDŘICH, M. Procesy potravinářských a biochemických výrob. Praha: VŠCHT, 2003.

Planned learning activities and teaching methods: lecture, seminar
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 02/21/2019.

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