SubjectsSubjects(version: 954)
Course, academic year 2021/2022
Food Technology and Biotechnology II - AB352005
Title: Food Technology and Biotechnology II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021 to 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Filip Vladimír prof. Ing. CSc.
Rajchl Aleš doc. Ing. Ph.D.
This subject contains the following additional online materials
Syllabus - Czech

Composition and properties of milk. Primary production and evaluation of milk quality. Basic treatment of milk.

Liquid milk products, production of cream, butter, ice-cream. Dairy starters.

Fermented dairy products. Cheesemaking.

Evaporated and dried milk.

Lipids, oils and fats. Fatty acids and glycerol. Important technological reaction.

Extraction of oils from oilseeds, refining operations. Production of viscoplastic fats.

Modifications of triacylglycerols, emulsifiers. Margarines and shortenings.

Overview of meat processing, definition of meat. Sources, nutritional importance,composition and properties of meat.

Slaughtering, processing of by-products, meat dividing and deboning.

Technology of meat products: raw materials, additives, shelf-live, processes.

Overview and history of fruit and vegetable processing, post-harvest changes of fruit and vegetable.

Heat processes in fruit and vegetable processing, production of stewed fruit, canned vegetable, dried fruit and vegetable, candied products, frozen fruit and vegetable.

Mushed semi-products, jams and marmalades, tomato and spinach paste, sirup and soft drinks from fruit and vegetable, special production (pectin and mustard).

Last update: Kubová Petra (22.04.2021)