Sep 23, 2019   8:53 a.m. Zdenka
Academic information system

Course syllabus N423B0_4I - Bioengineering (FCFT - SS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N423B0_4I
Course unit title: Bioengineering
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

Credits allocated: 4
Recommended semester/trimester: Biotechnology - master (compulsory), 2. semester
Biotechnology - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
Students will get credits for the course if they successfully pass oral exam. The maximum number of points for the oral exam is 50 and the students will pass the oral exam successfully if they earn at least 28 points. Students are graded as follows: A 46 50 points, B 41 45 points, C 37 40 points, D 32 36 points, E 28 31 points.
Learning outcomes of the course unit:
Students have fundamentals of the basic processes of food production with emphasis on the impact of individual processes on biological and nutritional value of foods. They understand technological processes not requiring heat energy supply, processes requiring heat energy supply, and processes requiring the removal of heat energy.
Course contents:
Basic concepts and terms of food processes. Processes without any thermal energy: cleaning, sorting, peeling, mixing, milling, mechanical separation etc. Processes that require the application of thermal energy: blanching pasteurization, sterilization, evaporation, extrusion, drying, baking, microwave heating. Processes that require removal of thermal energy: cooling, freeying, lyophilization.
Recommended or required reading:
FELLOWS, P. Food processing technology Principles and practice. London: Woodhead Publishing Limited, 2009. 894 s.
HUI, Y. Encyclopedia of food science and technology. London: Taylor Francis, 1989.
KADLEC, P. MELZOCH, K. VOLDŘICH, M. Procesy potravinářských a biochemických výrob. Praha: VŠCHT, 2003.

Language of instruction: slovak or english
The course Food Engineering is recommended for students in the first year of study in the study programm Food, hygiene, cosmetics.
Courses evaluation:
Assessed students in total: 123

28,5 %30,9 %26,0 %9,8 %4,8 %0 %
Name of lecturer(s): doc. Ing. Vladimír Štefuca, CSc. (person responsible for course)
Last modification: 21. 2. 2019
Supervisor: doc. Ing. Vladimír Štefuca, CSc. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 02/21/2019.

Type of output: