Oct 14, 2019   4:22 p.m. Boris
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Course syllabus N425T8_4I - Special 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: N425T8_4I
Course unit title: Special Food Technology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
2 written tests. 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 terms about seasonings and beverages
 
Course contents:
Seasoning (definition, types of seasoning)
Lactic acid fermented vegetable juices (raw materials, types of fermentation, nutritional aspects of lactic acid fermentation)
Coffee (products economically important species of coffee plant, seed processing, coffee products and coffee substitutes)
Tea (chemical composition, technological processing of tea, types of tea, and their characterization)
Spices (definition, types, chemical composition of spices, technological processing

Vinegar (types of vinegars, theoretical foundations, principles of microbial production of vinegar, microorganisms)
Manufacture of no-alcoholic beverages (raw materials, assortment of beverages, procedures of manufacture)
Manufacture of crushed fruit and vegetables (assortment, thermic and mechanical crushing, manufacture procedures)
Manufacture of macerated fruit and vegetables (basic operations, production principles)
Manufacture of cleaned juices
Manufacture of concentrates (basic technological operations, procedures)
Autenticity of beverages, detection of adulteration, authenticity markers
 
Recommended or required reading:
Basic:
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.

Recommended:
Hui, Y. H.: Encyclopedia of food science and technology, vol. 2, APV Crepaco, Lake Hills, 1989, 1300 s. ISBN 0-471-50541-2.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 96

ABCDEFX
67,7 %24,0 %8,3 %0 %0 %0 %
Name of lecturer(s): doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
Ing. Zlatica Kohajdová, PhD. (examiner, instructor, lecturer, tutor) - 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: