Information sheet ECTS Syllabus
Course syllabus N425P4_4B - Food Raw Matherials (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N425P4_4B|
|Course unit title:||Food Raw Matherials|
|Mode of completion and Number of ECTS credits:||Exam (4 credits)|
|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.
Last modification made by Ing. Tomáš Molnár on 01/29/2019.