SubjectsSubjects(version: 949)
Course, academic year 2019/2020
Food Technology II - N322001
Title: Technologie potravin II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2013 to 2020
Semester: summer
Points: summer s.:6
E-Credits: summer s.:6
Examination process: summer s.:
Hours per week, examination: summer s.:3/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Guarantor: Filip Vladimír prof. Ing. CSc.
Hrádková Iveta doc. Ing. Ph.D.
Examination dates   Schedule   
Annotation -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)
The subject is focused on knowledge acquisition of dairy technology, technology of oils and fat production, meat technology, technology of fruit and vegetables. Dairy technology is focused on the dairy processing, production of milk products and products prepared by fermentation. Technology of fats and oils covers processes of the production of oils and fats from seeds, refining of raw oils, modification processes of triacylglycerols and fats as food and fats in food. Meat technology is focused on meat production, technology of meat products and technology of eggs. Technology of fruit and vegetables is focused on preservation processes and on the production of products on the base of fruit and vegetables.
Aim of the course -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)

Students will be well informed about principles of dairy nad fat technology, technology of the production of meat and meat processing, egg processing and fruit and vegetable processing.

Students will be able to describe basic unit operations in studied technologies and to apply basic engineering knowledges as balance of mass and balance of heat.

Literature -
Last update: Filip Vladimír prof. Ing. CSc. (26.09.2013)

R:G.Bylund(1995): Dairy Processing Handbook. Tetra Pak Processing Systems AB, Lund, Sweden. ISBN 9163134276

R:M.Bockisch (1998): Fats and Oils Handbook. AOCS Press, Champaign, Illinois.ISBN 0-935315-82-9

R:Izumimoto,M (2002): Meat in Science and Industry. 1.ed. University Education Press. Okayama. ISBN 88730-505-2

R:Lawrie,R.A.: Meat Science. 7.ed. Woodhead Publishing Cambridge2006 ISBN 1 84569 159 8.

R: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN 1-56676-362-2.

Learning resources -
Last update: Filip Vladimír prof. Ing. CSc. (23.09.2013)

Printed lectures.

Syllabus -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)

1. Composition and properties of milk. Primary production of milk, quality rating of milk. Heat treatment, centrifugation and fat content standardization.

2. Production of pasteurized and UHT milk, cream production, butter and dairy spreads, ice-creams. Dairy starters.

3. Fermented dairy products. Cheese production.

4. Production of condensed milk and milk powder.

5. Vegetable and animal fats and oils. Fatty acids and glycerol. Important reactions in fat technology.

6. Production of vegetable oils and fats. Refining of oils and fats, refined oils. Production of fat blends.

7. Modification of triacylglycerols: hydrogenation and interesterification. Emulsifiers. margarines and shortenings.

8. Definition and importance of meat, nutritional aspects, sources of meat, composition and properties of meat.

9. Slaughtering, meat dividing and deboning, processing of by-products.

10. Meat products - overview, shelf-life, additives, operations.

11. Processing of fish and game, technology of eggs.

12. Overview and history of meat and vegetable production, Alteration after harvest.

13. Heat processes in fruit and vegetable technology. Production of fruit compote, preserved vegetables, dehydrated fruit and vegetables, candied fruit and frozen products.

14. Pulpy raw products, fruit spreads, purees, special technologies, sirups and nonalcoholic beverages.

Registration requirements -
Last update: Filip Vladimír prof. Ing. CSc. (23.09.2013)

Biochemistry, Fodd chemistry, Food(or Chemical) engeneering

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1.5 42
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0.5 14
6 / 6 168 / 168
Coursework assessment
Form Significance
Regular attendance 10
Continuous assessment of study performance and course -credit tests 30
Oral examination 60