Jan 25, 2020   5:35 p.m. Gejza
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Course syllabus 425P3_4B - Food Resources and Technologies (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 Resources and Technologies
Course unit code: 425P3_4B
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
Learning outcomes of the course unit:
Student know fundamentals about basic raw materials, with basic production processes of the main food commodietes with an emphasis placed on logistics of organisation for particular technological operations by the requirement for maximal retention of nutrient constituents.
Prerequisites and co-requisites: none
Course contents:
Subject provides an universal and compact file of knowledges from food technology. Basic concepts and elements of food technology: technology of sugars and cereals, food preservation and meat technology, technology of milk, fats and cosmetics and fermentation technologies.
Recommended or required reading:
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.
DRDÁK, M. Základy potravinárskych technológii: Spracovanie rastlinných a živočíšnych surovín. Cereálne a fermentačné technológie. Uchovávanie,hygiena a ekológia potravín. Bratislava : Malé centrum, 1996. 511 p. ISBN 80-967064-1-1.

Hui, Y. H.: Encyclopedia of food science and technology, vol. 2, APV Crepaco, Lake Hills, 1989, 1300 s. ISBN 0-471-50541-2.

Planned learning activities and teaching methods: Subject is realized by the form of lectures.
Assesment methods and criteria: Written tests.
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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