SubjectsSubjects(version: 896)
Course, academic year 2021/2022
  
Food Technology - B321001
Title: Technologie potravin
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2021
Semester: summer
Points: summer s.:7
E-Credits: summer s.:7
Examination process: summer s.:
Hours per week, examination: summer s.:5/1 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Bachelor's
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Šárka Evžen doc. Ing. CSc.
Filip Vladimír prof. Ing. CSc.
Rajchl Aleš doc. Ing. Ph.D.
Interchangeability : AB321001, N321023
Is interchangeable with: AB321001
Annotation -
Last update: Fialová Jana (18.12.2017)
The subject is focused on knowledge acquisition of carbohydrates technologies, dairy technology, technology of oils and fat production, meat technology, technology of fruit and vegetables. Carbohydrate technologies include production of beet sugar, sugar as raw material for chemical and biochemical transformation, milling technology, baking technology, production of biscuits, snack products, pasta, production of chocolate and confectioneries, production of starch and modified starches. Dairy technology is focused on the dairy processing, production of milk products and products prepared by fermentation. Technology of fats and oils covers processes of the production of oils and fats from seeds, refining of raw oils, modification processes of triacylglycerols and fats as food and fats in food. Meat technology is focused on meat production, technology of meat products and technology of eggs. Technology of fruit and vegetables is focused on preservation processes and on the production of products on the base of fruit and vegetables.
Aim of the course -
Last update: Fialová Jana (18.12.2017)

Students will know:

• Students will be well informed about principles carbohydrates' technologies, of dairy and fat technologies, technology of the production of meat and meat processing, egg processing and fruit and vegetable processing.

• Students will be able to describe basic unit operations in studied technologies and to apply basic engineering knowledge as balance of mass and balance of heat.

Literature -
Last update: Fialová Jana (18.12.2017)

R:van der Poel, P.W., Schiweck, H., Schwarz, T. (1998): Sugar Technology. Beet and Cane Sugar Manufacture. Verlag Dr. Albert Bartens KG, Berlin, ISBN 3-87040-065-X.

R:BeMiller J., Whistler R.: (2009): Starch: Chemistry and Technology. Academic Press/Elsevier, Burlington/London/San Diego/New York. ISBN: 978-0-12-746275-2.

R:G.Bylund(1995): Dairy Processing Handbook. Tetra Pak Processing Systems AB, Lund, Sweden. ISBN 9163134276.

R:M.Bockisch (1998): Fats and Oils Handbook. AOCS Press, Champaign, Illinois.ISBN 0-935315-82-9.

R:Izumimoto,M (2002): Meat in Science and Industry. 1.ed. University Education Press. Okayama. ISBN 88730-505-2..

R:Lawrie,R.A.: Meat Science. 7.ed. Woodhead Publishing Cambridge2006 ISBN 1 84569 159 8.

R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN 1-56676-362-2.

Learning resources -
Last update: Fialová Jana (18.12.2017)

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

Lectures (partially in printed form) and seminars

Teaching methods -
Last update: Fialová Jana (18.12.2017)

Lectures and seminars.

Syllabus -
Last update: Fialová Jana (18.12.2017)

1. Sugar Industry, production of beet sugar

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

3. Production of chocolate, Confectioneries

4. Starch and Modified Starches

5. Cereals, Milling, Quality of Flour

6. Cereal Chemistry, Rheology and Analytical Methods

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

8. Composition and properties of milk. Primary production of milk, quality rating of milk. Heat treatment, centrifugation and fat content standardization.

9. Production of pasteurized and UHT milk, cream production, butter and dairy spreads, ice-creams. Dairy starters.

10. Fermented dairy products. Cheese production.

11. Production of condensed milk and milk powder.

12. Vegetable and animal fats and oils. Fatty acids and glycerol. Important reactions in fat technology.

13. Production of vegetable oils and fats. Refining of oils and fats, refined oils. Production of fat blends.

14. Modification of triacylglycerols: hydrogenation and interesterification. Emulsifiers. margarines and shortenings.

15. Definition and importance of meat, nutritional aspects, sources of meat, composition and properties of meat.

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

17. Meat products - overview, shelf-life, additives, operations.

18. Processing of fish and game, technology of eggs.

19. Overview and history of meat and vegetable production, Alteration after harvest.

20. Heat processes in fruit and vegetable technology. Production of fruit compote, preserved vegetables, dehydrated fruit and vegetables, candied fruit and frozen products.

21. Pulpy raw products, fruit spreads, purees, special technologies, syrups and non-alcoholic beverages.

Entry requirements -
Last update: Fialová Jana (18.12.2017)

Knowledge of organic and physical chemistry.

Registration requirements -
Last update: Fialová Jana (18.12.2017)

Biochemistry, Food chemistry, Food(or chemical) engineering

Course completion requirements -
Last update: Fialová Jana (18.12.2017)

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

 
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