Information sheet ECTS Syllabus
Course syllabus N425P5_4B - Food Technology (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N425P5_4B|
|Course unit title:||Food Technology|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Nutrition, Cosmetics - bachelor (compulsory), 5. semester|
|Level of study:||1.|
|Prerequisites for registration:||none|
|Oral exam, written test. Evaluation: A (92-100 %), B (83-91 %), C (74-82 %), D (65-73 %), E (56-64 %), FX (0-55 %)|
|Learning outcomes of the course unit:|
|Student know fundamentals about basic raw materials, with basic production processes of the main food commodietes with an emphasis placed on logistics of organisation for particular technological operations by the requirement for maximal retention of nutrient constituents.
|Subject provides an universal and compact suit of knowledges from raw materials and from food technologies.
Basic concepts and elements of food technology: technology of sugars and cereals, food preservation and meat technology, technology of milk, fats and cosmetics and fermentation technologies.
|Recommended or required reading:|
|Language of instruction:||slovak and english|
|Assessed students in total: 35|
|Name of lecturer(s):||doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english|
|Last modification:||29. 1. 2019|
|Supervisor:||doc. Ing. Jolana Karovičová, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.