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Last update: TAJ321 (18.12.2013)
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Last update: TAJ321 (18.12.2013)
Students receive basic knowledge of traditional and current ways of food manufacture |
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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 |
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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 |
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Last update: Šárka Evžen doc. Ing. CSc. (01.10.2013)
Lectures and seminars. |
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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.
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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 |
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Last update: Šárka Evžen doc. Ing. CSc. (01.10.2013)
Knowledge of organic and physical chemistry.
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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 |