SubjectsSubjects(version: 953)
Course, academic year 2019/2020
Technological Project - N352015
Title: Technologický projekt
Guaranteed by: Dean's Office of Faculty of Food and Biochemical Technology (352)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2013 to 2019
Semester: winter
Points: winter s.:7
E-Credits: winter s.:7
Examination process: winter s.:
Hours per week, examination: winter s.:0/8, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Pour Vladimír Ing. CSc.
Štětina Jiří doc. Ing. CSc.
Ševčík Rudolf doc. Ing. Ph.D.
Class: Specializační laboratoř
Is interchangeable with: M352007
Examination dates   Schedule   
Annotation -
The course is focused on the practical application of knowledge of food chemistry, technology and engineering courses to solve of specific model technological tasks. In this course students pass through 6 technology task in the form of block laboratory exercises of which 3 are mandatory tasks and 3 tasks are optional, depending on the focus of students. Tasks include materials characterization, monitoring of the technological process and product evaluation.
Last update: Štětina Jiří (26.09.2013)
Aim of the course -

Students will know:

To analyse food ingredients and food materials by different methods and techniques that are used in operational practice.

To carry out and evaluate technological experiment aimed to monitoring the impact of raw material properties and processing conditions on the quality of the product.

To apply knowledge of food processes, chemistry and technology to solve specific technological assignments.

Last update: Štětina Jiří (26.09.2013)
Literature -

R: Felows P. J. (2009): Food processing technology : principles and practice, 3rd ed., Woodhead Publ., CRC, Boca Raton, Cambridge. ISBN 1845692160.

A: Asadi M. (2007): Beet-Sugar Handbook. Willey-Interscience a John Willey and Sons, Inc., Publication. 866 stran. ISBN 0-471-76347-0.

A: Minifie B.W.(1999): Chocolate, Cocoa and Confectionery - Science and Technology, Aspen Publishers Inc., ISBN-0-8342-1301-X. ,

A: Bylund G. (1995):Dairy Processing Handbook. Tetra Pak Processing Systems AB Lund Sweden, 436 stran.ISBN 9163134276.

A: Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9

A: Pipek,P.: Technologie masa I. 4.přepr. vydání, Kostelecké uzeniny. Praha 1995, 334 s. ISBN 890-7080-174-3.

A: Pipek,P.: Technologie masa II. 1.ed. Karmelitánské nakladatelství, Praha, 1998, 360 s. ISBN 80-7192-283-8.

A: Be-Miller J., Whistler R.(2009): Starch - Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

A: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.

A: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.

A: Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.

Last update: Pour Vladimír (03.10.2013)
Learning resources -


Last update: Štětina Jiří (11.09.2018)

1. Isolation of food ingredients by membrane processes.

2. Continuous pasteurization and sterilization of liquid foods.

3. Measurement of thermal pasteurization and heat-sterilizing regime of food in packaging.

4. Preparation of fondant sweets and their analysis.

5. Operational quality test of flour, dough and bakery products.

6. Production of extruded cereal food.

7. Production of fresh cheese. Production of yoghurt.

8. Refining and identification of unknown vegetable oil.

9. Preparation and analysis of margarine emulsion.

10.Preparation and analysis of a cosmetic product or a liquid detergent.

11.Production of dried and frozen foods. Production of fruit spreads.

12.Production of minimally processed vegetables and fruits.

13.Identification of falsification of products based on fruit and vegetables.

14.Production of meat products.

Last update: Štětina Jiří (26.09.2013)
Registration requirements -

N321003 Food and Biochemical Process Engineering

N324028 Principles of Food Preservation

N352013 Advanced Food Technology I

N352014 Laboratory of food technology and process control

Last update: Štětina Jiří (26.09.2013)
Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 4 112
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 3 84
7 / 7 196 / 196
Coursework assessment
Form Significance
Regular attendance 30
Report from individual projects 40
Continuous assessment of study performance and course -credit tests 30