Oct 20, 2019   6:31 a.m. Vendelín
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Course syllabus N425P4_4B - Food Raw Matherials (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Food Raw Matherials
Course unit code: N425P4_4B
Mode of completion and Number of ECTS credits: Exam (4 credits)
 
Name of lecturer: doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
 
Learning outcomes of the course unit:
Student know fundamentals about raw materials in preserving, meat, milk, cereal, oil, sugar, confectionary industry and biotechnology, additives, water in food industry.
 
Prerequisites and co-requisites: none
 
Course contents:
Assignation of raw materials for industry.
Raw materials in preserving industry. Requirements for quality. Technologically important kinds of fruits and vegetables.
Raw materials in meat industry. Requirements for quality.
Raw materials in milk industry. Requirements for quality.
Raw materials in cereal technology. Requirements for quality.
Raw material in sugar and confectionary industry. Requirements for quality.
Raw materials in oil industry. Requirements for quality.
Raw materials used in the biotechnological processes. Requirements for quality.
Ingredients and additives. Taste active ingredients, spices and spice extracts.
Fortification, compounds for modification of appearance, consistency, preservatives.
Using of water in the food industry. Requirements for quality.
Chemical composition of food raw materials and their changes. Changes secondary compounds. Protective compounds and biocatalisators.
Storage of raw materials in cold store and regulated atmosphere.
 
Recommended or required reading:
Basic:
KADLEC, P. Technologie potravin I. Praha : VŠCHT Praha, 2002. 300 p. ISBN 80-7080-509-9.
KADLEC, P. Technologie potravin II. Praha : VŠCHT Praha, 2002. 236 p. ISBN 80-7080-510-2.
KADLEC, P. -- VOLDŘICH, M. -- MELZOCH, K. Technologie potravin. Přehled tradičních potravinářskych výrob. Ostrava: Key Publishing s.r.o., 2012. 569 p. ISBN 978-80-7418-145-0.
PETR, J. -- LOUDA, F. Produkcie potravinářskych surovin. Praha: VŠCHT, 1988. 213 p. ISBN 80-7080-332-0.

 
Planned learning activities and teaching methods: The course is realised in form of lectures and seminars
 
Assesment methods and criteria: Written examination.
 
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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