Subjects

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Food Technology I - N321002

Title:	Technologie potravin I
Guaranteed by:	Department of Carbohydrates and Cereals (321)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2013 to 2015
Semester:	summer
Points:	summer s.:6
E-Credits:	summer s.:6
Examination process:	summer s.:
Hours per week, examination:	summer s.:3/1, C+Ex [HT]
Capacity:	20 / 20 (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Šárka Evžen doc. Ing. CSc. Kadlec Pavel prof. Ing. DrSc.

Examination dates Schedule

Annotation -

The subject deals with fermentation and carbohydrates technologies. Fermentation technology decribes the principles of fermentation technology, malting, brewing, production of spirits, wine bakers yeast and organic acids. Carbohydrate technology includes production of beet sugar,sugar as raw material for chemical and biochemical transformation, milling technology, baking technology, production of bisquits, snack products, pasta, production of chocolate and confectioneries, production of starch and modified starches.

Last update: TAJ321 (18.12.2013)

Aim of the course -

Students will know:

Basics of fermentation technology

Fundamentals of carbohydrates' technology

Last update: Šárka Evžen (01.10.2013)

Literature -

R:Kadlec P., Melzoch K., Voldřich M. (editoři) a kolektiv (2009): Co byste měli vědět o výrobě potravin? Technologie potravin. Key Publishing Ostrava, 550 stran, ISBN 978-80-7418-051-4

R:Kadlec P., Melzoch K., Voldřich M. (editoři) a kolektiv (2012): Technologie potravin - Přehled tradičních potravinářských výrob. Key Publishing Ostrava, 565 stran, ISBN 978-80-7418-145-0

A:Kadlec P. (editor) (2002): Technologie potravin I., skripta VŠCHT Praha, 300 stran.ISBN 80-7080-509-9

A:Kadlec P. (editor) (2002): Technologie potravin II., skripta VŠCHT Praha, 236 stran ISBN 80-7080-510-2

Last update: TAJ321 (03.10.2013)

Teaching methods -

Lectures and seminars.

Last update: Šárka Evžen (01.10.2013)

Requirements to the exam -

Students comes from the following topics (see Syllabus). The written examination has two individual parts.

Last update: Šárka Evžen (01.10.2013)

Syllabus -

1. 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: Kadlec Pavel (19.01.2007)

Learning resources -

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

Last update: Kadlec Pavel (01.10.2013)

Entry requirements -

Knowledge of organic and physical chemistry.

Last update: Šárka Evžen (01.10.2013)

Registration requirements -

Biochemistry I, Food chemistry

Last update: Kadlec Pavel (01.10.2013)

Teaching methods
	Activity	Credits	Hours
	Konzultace s vyučujícími	1	28
	Obhajoba individuálního projektu	0.1	3
	Účast na přednáškách	1.5	42
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Práce na individuálním projektu	1	28
	Příprava na zkoušku a její absolvování	0.9	25
	Účast na seminářích	0.5	14
		6 / 6	168 / 168

Coursework assessment
Form	Significance
Regular attendance	20
Report from individual projects	20
Examination test	60