SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Technology and Biotechnology - N321001
Title: Potravinářské technologie a biotechnologie
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2017
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:3/0 MC [hours/week]
Capacity: 130 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
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.
This subject contains the following additional online materials
Annotation -
Last update: TAJ321 (18.12.2013)
The subject deals with all branchers of food technologies. Carbohydrate technology includes in production of beet sugar,milling technology, baking technology, production of bisquits, snack products, pasta, production of chocolate and confectioneries, production of starch and modified starches. Food preservation and meat technology deals about treatment of fruit and vegetables, production of soft drink, treatment of meat, chicken, fishes and production of meat products, treatment of eggs and production of fast food and delicatessen. Dairy technology includes in the basic treatment of milk, production of milk products, butter, frost milk creams, fermentation milk products, probiotics and prebiotics, cheese. Technology of oils, fats, surfactans, detergents and cosmetics deals about production of oils and fats from plant and animal raw materials, about refining and modification of oils and fats including oleochemistry use, production of soap,powdered and fluid detergents and cosmetics. Fermentation technology decribes the principles of fermentation technology, malting, brewing, production of spirits, wine bakers yeast and organic acids.
Aim of the course -
Last update: TAJ321 (18.12.2013)

Students receive basic knowledge of traditional and current ways of food manufacture

Literature -
Last update: TAJ321 (03.10.2013)

R:Kadlec P., Melzoch K., Voldřich M. (editors) and composite authors (2009): Co byste měli vědět o výrobě potravin? Technologie potravin.(What is need to know about food manufacture? Food Technology) Key Publishing Ostrava, 540 pages, ISBN 978-80-7418-051-4

R:Kadlec P., Melzoch K., Voldřich M. (editors) and composite authors (2012): Technologie potravin - Přehled tradičních potravinářských výrob.(Food Technology - Survey of traditional food manufacture. Key Publishing Ostrava, 565 pages, ISBN 978-80-7418-145-0

A:Kadlec P. (editor) (2002): Technologie potravin I.(Food Technology I), Textbook VŠCHT Praha, 300 pages. ISBN 80-7080-509-9

A:Kadlec P. (editor) (2002): Technologie potravin II.(Food Technology I), Textbook skripta VŠCHT Praha, 236 pages ISBN 80-7080-510-2

Learning resources -
Last update: Kadlec Pavel prof. Ing. DrSc. (01.10.2013)

http://uchts.vscht.cz/materialy/eso/ptb_uvod.pdf; http://uchts.vscht.cz/materialy/eso/ptb_cukr.pdf; http://uchts.vscht.cz/materialy/eso/ptb_skrob.pdf;

http://uchts.vscht.cz/materialy/eso/ptb_cokolada.pdf; http://uchts.vscht.cz/materialy/stud_bc/ptb_cereal.pdf

Teaching methods -
Last update: Šárka Evžen doc. Ing. CSc. (01.10.2013)

Lectures and seminars.

Requirements to the exam -
Last update: Šárka Evžen doc. Ing. CSc. (01.10.2013)

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

Syllabus -
Last update: Kadlec Pavel prof. Ing. DrSc. (13.02.2006)

1. Introduction to Food Technologies

2. Basic Processes in Food Technologies

3. Sugar Technology and Confectioneries

4. Starch and Modified Starches, Use of Carbohydrates for Food and Non-food production

5. Cereal Chemistry and Technology

6. Dairy Technology and Biotechnology

7. Technology of Edible Oils and Fats, Oleochemistry

8. Technology of Surfactans, Detergents and Cosmetics

9. Fundamentals of Food Preservation, Food Packaging

10. Technology of Fruit and Vegetable Processing, Soft Drinks

11. Meat and EggsTechnology, Environmental Aspects of Food Production

12. Malting and Brewing

13. Fermentation Chemistry and Technology (Spirits, Bakers Yeast)

14. Production of Wine and Organic Acids

Entry requirements -
Last update: Šárka Evžen doc. Ing. CSc. (01.10.2013)

Knowledge of organic and physical chemistry.

Registration requirements -
Last update: Kadlec Pavel prof. Ing. DrSc. (01.10.2013)

Biochemistry I, Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1,5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 0,9 25
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 20
Examination test 80

 
VŠCHT Praha