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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
Students will be able to: monitor and control food technology on the level of chemical, physical and engeneering processes and possible nutritional changes to get standard food product; resolve problems in technology; communicate with process and material engineers. |
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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
R: Stadelman, W. J., Cotterill, O. J. (1995): Egg Science and Technology. The Haworth Press, Inc., NY, Binghmton, 592 pages. ISBN 978-1-56022-855-4. R: Panda, H. (2017): Honey Processing and Formulations. (Harvesting, Extraction, Adulteration, Chemistry, Crystallization, Fermentation, Dried Honey, Uses, Applications and Properties). EIRI Board, 276 pages. ISBN 978-93-80772-85-1 Granata, L. A., Flick, G. J., Martin, R. E. (2012): The Seafood Industry: Species, Products, Processing, and Safety. Blackwell Publishing Ltd., United Kingdom, Oxford, 496 pages. ISBN 978-08-13802-58-9. R: Dossey, A. T., Morales-Ramos, J., Rojas, M. G. (2016): Insect as Sustainable Food Ingredients. Production, Processing and Food Applications. Academic Press, 402 pages. ISBN 978-01-28028-56-8. |
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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
https://e-learning.vscht.cz/ |
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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
1. Egg production – introduction, methods of laying, hens breeds, formation of an egg. 2. Chemical composition of eggs 3. Functional and physical properties of eggs. 4. Microbiological safety off egg, egg quality - internal and external characteristics, evaluation of egg (legislation), egg defects. 5. Egg processing – egg collection and grading, packing and egg labelling, egg storage, the possibility of preserving whole eggs 6. Egg processing – production of egg masses, egg breaking, pasteurization, preservation of egg masses - cooling, freezing, drying 7. Egg processing – egg products (mayonnaise, sauces), other uses of eggs - biotechnology 8. Game processing – hunting and acquisition, treatment of caught animals, game breeding farm 9. Processing of freshwater fish and marine fish, crustaceans and molluscs – types of farming, methods of hunting/collection, cooling, icing, freezing, methods of processing (marinating, smoking, drying, salting, maceration), forms of sale, fish products 10. Processing of insects – specific production conditions, optimization of breeding technology, processing methods, insect products 11. Processing of honey – honey formation, honey extraction, processing (strain, liquefaction, pasting), honey crystallization, storage 12. Processing of other bee products - pollen, propolis, royal jelly, beeswax, bee venom - origin of other bee products, production, processing, storage 13. Technology of production of ready meals – types of ready meals, basic technological operations, industrial processing 14. Technology of production of meat alternatives and other animal products |
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Last update: Škorpilová Tereza Ing. Ph.D. (29.04.2022)
Food Chemistry, Biochemistry, Microbiology, Food (or Chemical) Engineering; Principles of Food Preservation, Food and Biochemical Process Engineering. |