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

Lectures

Four written tests from each part of food technology (fermentation, dairy and fat, food preservation and meat, carbohydrates).

Each student has to get from each written test minimally 50 points, maximum is 100 points from each tests.

Classification

Result of exam: 341 - 400 points Excellent A

301 - 340 points Very good B

271 - 300 points Good C

241 - 270 points Satisfactory D

200 - 240 points Sufficient E

less than 200 Fail F

Index entry - doc. E. Šárka, room B47A, phone 3115, evzen.sarka@vscht.cz

prof. P. Kadlec, room B39, phone 3109, pavel.kadlec@vscht.cz

Introduction to Food Technologies

Malting and Brewing

Fermentation Chemistry and Technology (Spirits, Bakers Yeast)

Production of Wine and Organic Acids

Dairy Technology and Biotechnology

Technology of Edible Oils and Fats, Oleochemistry

Technology of Surfactans, Detergents and Cosmetics

Fundamentals of Food Preservation, Food Packaging

Technology of Fruit and Vegetable Processing, Soft Drinks

Meat and Eggs Technology

Sugar Technology and Confectioneries

Starch and Modified Starches

Cereal Chemistry and Technology

To explain the basic of food production processes.

The basic course of biochemistry and food chemistry for batchelor study.