Oct 19, 2019   5:53 p.m. Kristián
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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 code: 425P3_4B
Course unit title: Food Resources and Technologies
Mode of completion and Number of ECTS credits: Exam (3 credits)
Course contents:
1.Food industry in the Slovak republic. Basic raw materials and process and technology operations. (allowance 0/0)
2.Technology of sugar and cereals (allowance 0/0)
a.Technology of sugar production
b.Technology of cocoa beans processing
c.Production of chocolate.
d.Technology of starch and starch products
e.Mill technology
f.Bakery technology

3.Technology of food preservation and meat technology (allowance 0/0)
a.Technology of plant derived food.
b.Principles of food preservation.
c.Processing of fruit and vegetable.
d.Production of non-alcoholic beverages.
e.Technology of aminal derived food.
f.Meat technology.
g.Poutry technology.
h.Eggs precessing.
i.Processing of fishes.

4.Technology of milk, fats and cosmetics (allowance 0/0)
a.Technology of milk, milk products and oils. Properties of milk, milk treatment. Pasteurisation of milk. Production of cheeses.
b.Production of butter and cream. Biological methods for prolongation durability of milk.
c.Technology of oils, fats, detergents and cosmetics. Acquisition of oils, fats, refining and modification of oils and fats.

5.Fermentation technologies (allowance 0/0)
b.Brewery industry
c.Beer production.
d.Distillery industry.
e.Yeast production.
f.Vinegar production.

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

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