Sep 18, 2019   5:37 p.m. Eugénia
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Course syllabus N425P4_4B - Food Raw Matherials (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: N425P4_4B
Course unit title: Food Raw Matherials
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: Food, Nutrition, Cosmetics - bachelor (compulsory), 4. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
Written examination. Students are graded as follows: 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 raw materials in preserving, meat, milk, cereal, oil, sugar, confectionary industry and biotechnology, additives, water in food industry.
 
Course contents:
Assignation of raw materials for industry.
Raw materials in preserving industry. Requirements for quality. Technologically important kinds of fruits and vegetables.
Raw materials in meat industry. Requirements for quality.
Raw materials in milk industry. Requirements for quality.
Raw materials in cereal technology. Requirements for quality.
Raw material in sugar and confectionary industry. Requirements for quality.
Raw materials in oil industry. Requirements for quality.
Raw materials used in the biotechnological processes. Requirements for quality.
Ingredients and additives. Taste active ingredients, spices and spice extracts.
Fortification, compounds for modification of appearance, consistency, preservatives.
Using of water in the food industry. Requirements for quality.
Chemical composition of food raw materials and their changes. Changes secondary compounds. Protective compounds and biocatalisators.
Storage of raw materials in cold store and regulated atmosphere.
 
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.
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.
PETR, J. -- LOUDA, F. Produkcie potravinářskych surovin. Praha: VŠCHT, 1988. 213 p. ISBN 80-7080-332-0.

 
Language of instruction: slovak and english
 
Notes:
 
Courses evaluation:
Assessed students in total: 85

ABCDEFX
31,8 %18,8 %29,4 %16,5 %3,5 %0 %
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: