Traditional Czech Food Technologies - S321007
Title: Traditional Czech Food Technologies
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2021
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
For type:  
Guarantor: Šárka Evžen doc. Ing. CSc.
Kadlec Pavel prof. Ing. DrSc.
Examination dates   Schedule   
Last update: TAJ321 (16.11.2012)
The subject deals about all branchers of food technologies. Carbohydrate technology takes 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 takes 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 of 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 (16.11.2012)

To know detailed survey about food technologies.

Last update: Kadlec Pavel prof. Ing. DrSc. (07.10.2013)

Z:Potter N.N., Hotchkiss J.H.: Food Science. Chapman and Hall Food Science Book. Aspen Publishers, Inc. 1998

D: Murano P.S.(2003): Understanding Food Science and Technology, Wadsworth Cengage Learning. ISBN 978-0-538-45108-6.

Learning resources
Last update: TAJ321 (16.11.2012)

Last update: TAJ321 (16.11.2012)

1. Introduction to Food Technologies

2. Sugar Technology and Confectioneries

3. Starch and Modified Starches

4. Cereal Chemistry and Technology

5. Dairy Technology and Biotechnology

6. Technology of Edible Oils and Fats, Oleochemistry

7. Technology of Surfactans, Detergents and Cosmetics

8. Fundamentals of Food Preservation, Food Packaging

9. Technology of Fruit and Vegetable Processing, Soft Drinks

10. Meat and Eggs Technology

11. Malting and Brewing

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

13. Production of Wine and Organic Acids

14. Environmental Aspects of Food Production

Registration requirements
Last update: TAJ321 (16.11.2012)

Biochemistry I, Food Chemistry