SubjectsSubjects(version: 953)
Course, academic year 2021/2022
  
Food production and nutritional value - M321005
Title: Výroba potravin a nutriční hodnota
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2021
Semester: both
Points: 3
E-Credits: 3
Examination process:
Hours per week, examination: 2/1, MC [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: you can enroll for the course in winter and in summer semester
Guarantor: Sluková Marcela doc. Ing. Ph.D.
Rajchl Aleš doc. Ing. Ph.D.
Čurda Ladislav doc. Ing. CSc.
Interchangeability : N321020
This subject contains the following additional online materials
Annotation -
The subject deals with the effect of food processing technology on nutritional value of food. The traditional, conventional and modern technological procedures will be shown and compared. The subject focuses on the possibilities of change in technological conditions while maintaining the nutritional quality of food, and on the recovery of waste from food industry in order to separate components of nutritional importance.
Last update: Hladíková Jana (18.01.2018)
Aim of the course -

Students will be able:

to evaluate the impacts and effects of technological processes used in the processing of food materials on the content and structure of food ingredients;

to evaluate the nutritional aspects of the manufacturing process,certain operations and processes that significantly reduce the levels of nutrients in the food;

to design an operation or process with minimal intervention in the composition of the food.

Last update: Sluková Marcela (26.01.2018)
Literature -

Fellows P.J. (2000): Food processing technology. Woodhead Publishing, USA. ISBN 0-13-596354-0.

Henry C.J.K. a Chapman C. (2000): The nutrition handbook for food processors. CRC Press, USA.ISBN 1-85573-464-8.

Mazza G. (1998): Functional foods, biochemical and processing aspects. Technomic Publishing, USA. ISBN 1-56676-487-4.

Rechcigl M. (1998): Handbook of nutritive value of processed food. CRD Press, USA. ISBN 0-8493-3951-0.

Last update: Sluková Marcela (26.01.2018)
Learning resources -

Articles from scientific basis Sciencedirect, SciFinder, Chemical Abstracts.

Last update: Sluková Marcela (26.01.2018)
Teaching methods - Czech

Přednášky a semináře.

Last update: Sluková Marcela (26.01.2018)
Requirements to the exam - Czech

Zkoušková písemka.

Last update: Hladíková Jana (18.01.2018)
Syllabus -

1. The view of raw-materials and foodstuffs, their nutritional benefit in human diet.

2. The characteristics of food components with regard to nutritional value and health benefits.

3. The functional food, specific type of food products, nutritional labeling and health proposition.

4. Chemical changes of food components during tehit processing.

5. Biotechnology and its effect on nutritional quality of food.

6. Ambient-temperature processing and its effect on nutritional and sensory properties of food.

7. Processing by application of heat and its effect on nutritional and sensory properties of food.

8. Processing by the removal of heat and its effect on nutritional and sensory properties of food.

9. Post-processing operations and their effects on nutritional and sensory properties of food.

10. Single processing unit operations in cereals technology and their effects on nutritional and sensory properties of food.

11. Single processing unit operations in sugar, confectionery and starch technology and their effects on nutritional and sensory properties of food.

12. Single processing unit operations in oil, milk and dairy technology and their effects on nutritional and sensory properties of food.

13. Single processing unit operations in vegetables and fruits technology and their effects on nutritional and sensory properties of food.

14. Single processing unit operations in meat technology and their effects on nutritional and sensory properties of food.

Last update: Hladíková Jana (18.01.2018)
Registration requirements -

Food Technology I, II

Human Nutrition and Nutrition Policy

Last update: Hladíková Jana (18.01.2018)
Course completion requirements - Czech

Úspěšné splnění zápočtového testu (zkouškový test).

Zápočtový test bude 2 h písemný test. Počet otázek 10.

Klasifikace zápočtového testu: A … 90-100 bodů, B … 80-89 bodů, C …70-79 bodů, D … 60-69 bodů, E … 50-59 bodů, F … méně než 50 bodů.

Last update: Sluková Marcela (26.01.2018)
 
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