Oct 16, 2019   4:14 p.m. Vladimíra
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Course syllabus N436P1_4I - Preparation of Selected Food Matrices (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436P1_4I
Course unit title: Preparation of Selected Food Matrices
Mode of completion and Number of ECTS credits: Classified fulfillment of requirements (4 credits)
Course contents:
Preparation of rum ether using different sugar-like materials
Isolation of the essential oils for food flavoring industry
Extraction of oleoresin from various spices
Extraction of oleoresin from sweet paprika (Capsicum annuum)
Determination of total extractable color in red (sweet) paprika
Process of flavor reconstitution, the typical building blocks of citrus fruit, berries and stone fruit
Process of flavor reconstitution, the typical building blocks of rum, coconut and vanilla
Flavored soft drinks and alcoholic beverages
Chocolate and flavored chocolate confectionery
Flavored non-chocolate confectionery
Flavored sweet pastries, cakes and dairy products
Processed meat products
Combined food matrices


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

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