SubjectsSubjects(version: 954)
Course, academic year 2023/2024
  
Food Technology and Biotechnology I - AB352004
Title: Food Technology and Biotechnology I
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:3/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: English
Teaching methods: full-time
Teaching methods: full-time
Level:  
Guarantor: Šárka Evžen doc. Ing. CSc.
Patáková Petra prof. Dr. Ing.
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation
Subject gives survey about fermentation technologies and technologies of carbohydrates. Fermentation technologies describe the principles of fermentation technologies, production of malt, bier, spirits, vine, yeast and vinegar. Carbohydrates technologies include production of beet sugar, sugar as raw material for chemical and biochemical transformation, flour milling technology, baking production, pastes, durable pastry, snack products, chocolate, confectionery, starch production and modified starches.
Last update: Kubová Petra (22.04.2021)
Aim of the course

To know detailed survey about fermentation and carbohydrates technologies.

Last update: Kubová Petra (22.04.2021)
Literature

Z:Potter N.N., Hotchkiss J.H.: Food Science. Chapman and Hall Food Science Book. Aspen Publishers, Inc. 1998

D: Murano P.S.(2003): Understanding Food Science and Technology, Wadsworth Cengage Learning. ISBN 978-0-538-45108-6.

Last update: Kubová Petra (22.04.2021)
Learning resources

http://uchts.vscht.cz/materialy/erasmus/erasmus-sugar12.pdf

Last update: Kubová Petra (22.04.2021)
Syllabus -

Raw materials of fermentation technology

2. Malting

3. Brewing

4. Brewing

5. Production of Wine

6. Fermentation Chemistry and Technology, Production of Spirits

7. Production of Bakers Yeast and Organic Acids

8. Sugar Industry, production of beet sugar

9. Sugar as raw material for chemical and biochemical transformation, bioethanol

10. Production of chocolate, Confectioneries

11. Starch and Modified Starches

12. Cereals, Milling, Quality of Flour

13. Cereal Chemistry, Rheology and Analytical Methods

14. Baking Technology, Quality of Products, Bisquits, Snack Products, Pasta

Last update: Kubová Petra (22.04.2021)
Registration requirements

Biochemistry I, Food Chemistry

Last update: Kubová Petra (22.04.2021)
 
VŠCHT Praha