Oct 14, 2019   4:32 p.m. Boris
Academic information system

Course syllabus 425P1_4B - Food Engineering (FCFT - SS 2018/2019)

     Information sheet          ECTS          Syllabus          

     Slovak          English          

University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 425P1_4B
Course unit title: Food Engineering
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar2 hours weekly (on-site method)

Credits allocated: 6
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
Students will get credits for the course if they successfully pass oral exam. The maximum number of points for the oral exam is 50 and the students will pass the oral exam successfully if they earn at least 28 points. Students are graded as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 28-31 points.
Learning outcomes of the course unit:
Students have fundamentals of the basic processes of food production with emphasis on the impact of individual processes on biological and nutritional value of foods. They understand technological processes not requiring heat energy supply, processes requiring heat energy supply, and processes requiring the removal of heat energy.
Course contents:
Basic concepts and terms of food processes. Processes without any thermal energy: cleaning, sorting, peeling, mixing, milling, mechanical separation etc. Processes that require the application of thermal energy: blanching pasteurization, sterilization, evaporation, extrusion, drying, baking, microwave heating. Processes that require removal of thermal energy: cooling, freeying, lyophilization.
Recommended or required reading:
FELLOWS, P. Food processing technology – Principles and practice. London: Woodhead Publishing Limited, 2009. 894 p.
HUI, Y. Encyclopedia of food science and technology. London: Taylor Francis, 1989.
KADLEC, P. -- MELZOCH, K. -- VOLDŘICH, M. Procesy potravinářských a biochemických výrob. Praha: VŠCHT, 2003.

Language of instruction: slovak or english
The course Food Engineering is recommended for students in the third year of study in the study programm Nutrition, cosmetics, health protection.
Courses evaluation:
Assessed students in total: 342

19,6 %29,8 %33,0 %12,0 %4,4 %1,2 %
Name of lecturer(s): prof. Ing. Štefan Schmidt, PhD. (person responsible for course) - slovak, english
Last modification: 14. 6. 2018
Supervisor: prof. Ing. Štefan Schmidt, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 06/14/2018.

Type of output: