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Akademický informačný systém

Sylabus predmetu N436P1_4I - Preparation of Selected Food Matrices (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: N436P1_4I
Course unit title:
Preparation of Selected Food Matrices
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice
4 hours weekly (on-site method)

Credits allocated:
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 1. semester
Level of study:
Prerequisites for registration:
Assesment methods:
Lab preparation and participation - 40 points
Lecture attendance - 10 points
Laboratory work / lab report (or you will be required to write a 2-4 page paper on some aspect of the chemistry of food) - 50 points
Students are graded as follows: A 100-92 points; B 91-83 points; C 82-74 points; D 73-65 points; E 64-56 points; FX less than 55 points
Learning outcomes of the course unit:
Students know fundamentals of flavor enhancement technology. They are able to apply basic unit operations for isolation of sensory active substances. They have skills to compose a typical building block of natural flavors. They know principles of food aromatization process and are able to use aroma/flavor substances as flavoring agents in selected food matrices.
Course contents:
Preparation of rum ether using different sugar-like materials
Isolation of the essential oils for food flavoring industry
Extraction of oleoresin from various spices
Extraction of oleoresin from sweet paprika (Capsicum annuum)
Determination of total extractable color in red (sweet) paprika
Process of flavor reconstitution, the typical building blocks of citrus fruit, berries and stone fruit
Process of flavor reconstitution, the typical building blocks of rum, coconut and vanilla
Flavored soft drinks and alcoholic beverages
Chocolate and flavored chocolate confectionery
Flavored non-chocolate confectionery
Flavored sweet pastries, cakes and dairy products
Processed meat products
Combined food matrices
Recommended or required reading:
FODRAN, P. -- BIROŠOVÁ, L. -- BREZOVÁ, V. -- HROUZKOVÁ, S. -- HYBENOVÁ, E. -- KLAČANOVÁ, K. -- MEDVEĎOVÁ, A. -- VALÍK, Ľ. -- VALKO, M. Chémia potravín. Nakladateľstvo STU, 2011. 394 p. ISBN 978-80-227-3569-8.
SZOLCSÁNYI, P. Organická chémia II.  [online]. 2012. URL: http://www.chtf.stuba.sk/~szolcsanyi/education/files/Organicka%20chemia%20II/.
KRUTOŠÍKOVÁ, A. Organická chémia II: Vybrané kapitoly pre smer potravinársko-biochemický. Bratislava : SVŠT v Bratislave, 1984. 206 p.
BELITZ, H. -- GROSCH, W. Food Chemistry. Berlin : Springer Verlag, 1999. 992 p. ISBN 3-540-64704-X.
WEAVER, C. The Food Chemistry Laboratory. Boca Raton: CRC Press Int., 1996. 123 p. ISBN 0-8493-8006-5.
BROWN, W H. Organic Chemistry. Orlando : Saunders College Publ, 1995. 1120 p. ISBN 0-03-098972-8.
BROWN, W H. Organic chemistry. Vol. 1: Student study guide and problems book. Fort Worth : Saunders College Publ, 1995. 482 p. ISBN 0-03097260-4.
BROWN, W H. Organic chemistry. Vol. 2: Student study guide and problems book. Fort Worth : Saunders College Publ, 1995. ISBN 0-03-016072-3.

Language of instruction:
slovak or english
This course is recommended for students in the first year of study in the degree program Nutrition and Food Assesment
Courses evaluation:
Assessed students in total: 86

97,7 %
2,3 %
0 %0 %
0 %
0 %
Name of lecturer(s):
Ing. Lukáš Žemlička, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: Ing. Lukáš Žemlička, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Typ výstupu: