Oct 16, 2019   2:40 p.m. Vladimíra
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Course syllabus N425P5_4B - Food Technology (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: N425P5_4B
Course unit title: Food Technology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 3
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 5. semester
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
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.
Course contents:
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:
KADLEC, P. Technologie potravin I. Praha : VŠCHT Praha, 2002. 300 p. ISBN 80-7080-509-9.
KADLEC, P. Technologie potravin II. Praha : VŠCHT Praha, 2002. 236 p. ISBN 80-7080-510-2.
KADLEC, P. -- VOLDŘICH, M. -- MELZOCH, K. Technologie potravin. Přehled tradičních potravinářskych výrob. Ostrava: Key Publishing s.r.o., 2012. 569 p. ISBN 978-80-7418-145-0.

Language of instruction: slovak and english
Courses evaluation:
Assessed students in total: 35

31,4 %20,0 %25,7 %5,7 %11,4 %5,8 %
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.

Type of output: