SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Food production and nutritional value - N321020
Title: Výroba potravin a nutriční hodnota
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2019
Semester: both
Points: 3
E-Credits: 3
Examination process:
Hours per week, examination: 2/1 MC [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M321005
For type:  
Note: you can enroll for the course in winter and in summer semester
Guarantor: Sluková Marcela doc. Ing. Ph.D.
Čurda Ladislav doc. Ing. CSc.
Rajchl Aleš doc. Ing. Ph.D.
Is interchangeable with: M321005
This subject contains the following additional online materials
Annotation -
Last update: TAJ321 (18.12.2013)
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.
Aim of the course -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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, single 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.

Literature -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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.

Learning resources -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

Articles from scientific basis Sciencedirect, SciFinder, Chemical Abstracts.

Teaching methods - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

Přednášky a semináře.

Requirements to the exam - Czech
Last update: Bubník Zdeněk prof. Ing. CSc. (05.12.2012)

Zkoušková písemka.

Syllabus -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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. Physico-chemical changes of food components during their 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.

Registration requirements -
Last update: Bubník Zdeněk prof. Ing. CSc. (01.10.2013)

Food Technology I, II

Human Nutrition and Nutrition Policy

Course completion requirements - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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.

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 0,5 14
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 40
Examination test 60

 
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