Sep 19, 2019   12:21 p.m. Konštantín, pamätný deň - Deň prvého verejného vystúpenia Slovenskej národnej rady
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Course syllabus N431P0_4B - Food Biotechnologies (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: N431P0_4B
Course unit title: Food Biotechnologies
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Biotechnology - bachelor (compulsory), 3. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
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.
 
Course contents:
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
 
Notes:
 
Courses evaluation:
Assessed students in total: 149

ABCDEFX
7,4 %12,8 %23,5 %22,1 %30,9 %3,3 %
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.

Type of output: