SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Fruit and Vegetable Technology - D324011
Title: Technologie zpracování ovoce a zeleniny
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Annotation -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)
The course focuses on teaching advanced processing technology of fruit and vegetables. In this course deepens students' knowledge of technological processes of food production. In the course are taught by current trends in fruit and vegetable processing.
Aim of the course -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Students will extend their knowledge of fruit and vegetable processing.

Students will learn about modern trends and innovations in the processing of fruits and vegetables.

Literature -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

1. Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.

2. Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.

3. Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.

Syllabus -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Technological operations in the processing of fruits and vegetables.

Stabilization procedures used in the processing technology of fruit and vegetables.

Preservation procedures used in the processing of fruits and vegetables.

Quality features of product from fruit and vegetables.

Trends in technology of fruits and vegetables.

Entry requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Food Chemistry.

Principles of food preservation and food packaging.

Course completion requirements -
Last update: Ševčík Rudolf doc. Ing. Ph.D. (01.04.2014)

Student project and exam

 
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