Oct 19, 2019   6:24 a.m. Kristián
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Course syllabus N425T6_4I - Chemistry and Technology of Fats and Household Chemistry (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: N425T6_4I
Course unit title: Chemistry and Technology of Fats and Household Chemistry
Mode of delivery, planned learning activities and teaching methods:
lecture4 hours weekly (on-site method)

 
Credits allocated: 5
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
The two written examinations, each for max. 100 points will be held during the semester. To obtain the evaluation A it is necessary to have at least 92 points, to obtain the evaluation B it is necessary to have at least 83 points, for the evaluation C at least 74 points, for evaluation D at least 65 points and for the evaluation E at least 56 points. Credits will be awarded if the student gets at least 55 points for each test.
 
Learning outcomes of the course unit:
The student will acquire knowledge about the technology of edible fats and oils production and overview about the function and composition of household chemistry products.
 
Course contents:
Nomenclature, categorisation and the properties of the lipids.
Physical and chemical properties of fats.
Chemical reactions of fats.
Raw fat materials.
Storage, crushing and grinding of oil seeds.
Isolation of edible oils and fats.
Methods of refining fats and oils.
Manufacture of animal fats.
Methods for the analysis of lipids.
Surfactants - classification, properties, production.
Dispersion systems and surface phenomena.
Household chemistry products. Soap manufacture.
 
Recommended or required reading:
Basic:
KOMAN, V. -- HOJEROVÁ, J. -- SCHMIDT, Š. Chémia a technológia tukov I. Bratislava : SVŠT v Bratislave, 1989. 149 p.
POKORNÝ, J. Technologie tuků. Praha: SNTL, 1986. 450 p.
BLAŽEJ, A. Tenzidy. Bratislava : Alfa, 1977. 481 p.
SCHMIDT, Š. Antioxidanty a oxidačné zmeny tukov v potravinách. Nakladateľstvo STU, 2010. 220 p. ISBN 978-80-227-3402-8.

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

ABCDEFX
39,6 %34,4 %21,9 %2,1 %2,0 %0 %
Name of lecturer(s): Ing. František Kreps, PhD. (examiner, instructor) - slovak, english
doc. Ing. Stanislav Sekretár, PhD. (examiner, instructor, lecturer) - slovak, english
prof. Ing. Štefan Schmidt, PhD. (examiner, instructor, lecturer, person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Štefan Schmidt, PhD. and programme supervisor


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

Type of output: