Information sheet ECTS Syllabus
Course syllabus N431P0_4B - Food Biotechnologies (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N431P0_4B|
|Course unit title:||Food Biotechnologies|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Biotechnology - bachelor (compulsory), 3. semester|
|Level of study:||1.|
|Prerequisites for registration:||none|
|participating in lectures|
|Learning outcomes of the course unit:|
|Place and strategy of food biotechnology in a new milenium. Phylosofie versus modern trends in drink and bevegare industry - wine, beer, alecoholic and nonalcoholic drinks. Feremnted foods, solid state fermentetion and nutraceutics. biotechnological aspects of food pocessing vegetable and animal origin. Oriental and exotic foods.|
|1. Modern enology philosophy. World and domestic wine production. Technological diagrams of white, rose, red, sparkling and yellow wines. Science application in oenology. Wine categories.
2. Technological trends in modern beer brewing. Classic and modern malt production, malting yield, malt properties. New trends in brewing, fermentation and beer stabilisation. Beer categories.
3. Technology of baker's and forages yeast. Raw materials characteristics. Control of aerobic fermentation. Pressed and dry yeast. Anabiose of dry yeast cell.
4. Industrial spirit production. Biochemistry and technology of fermentation. Distillation, rectification and refinement.
5. Alcoholic beverages and fruit distillate production. Raw material for distillates and non beverage spirits. Fruit spirits, wheat spirits, liqueurs and emulsion spirits. World spirits production and consumption.
6. Fermented foods. Food derived from lactic, ethanolic and putrescive fermentation. South-eastern Asia fermented foods.
7. Solid state cultivation. Nutraceutics and food additives. Genetically manipulated food products.
8. Biotechnological aspects of milk production. Biological methods of shelflife elongation. Technology of sweet and sour cheeses production. Whey processing and butter production.
9. Bakery and pasta (noodles) biotechnology. Diagrams of production bakery products and noodles.
10. Biotechnological aspects of saccharide processing - sugar, honey, cacao, chocolate, starch processing. Modified and substituted starches. Isoglucose and glucosofructose hydrolysed syrups.
11. Biotechnology of animal originated foods. Biochemistry of meat maturation. Processing of butcher by-products. Processing of poultry, eggs, wild animals and fish.
12. Enzyme application in food industry. Vegetable oil and animal fats processing. Detergent and washing powders production.
13. Biotechnological aspects of coffee, tea and tobacco processing. Spices, aromas and trests production. Artificial sweeteners.
14. Strategy goals of food industrial biotechnological industries.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Assessed students in total: 149|
|Name of lecturer(s):||Ing. Katarína Furdíková, PhD. (examiner, lecturer) - slovak, english |
Ing. Tatiana Klempová, PhD. (examiner, lecturer) - slovak, english
Ing. Vladimír Krasňan, PhD. (examiner, lecturer) - slovak, english
doc. Ing. Daniela Šmogrovičová, PhD. (person responsible for course)
|Last modification:||21. 2. 2019|
|Supervisor:||doc. Ing. Daniela Šmogrovičová, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 02/21/2019.