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Last update: Kadlec Pavel prof. Ing. DrSc. (14.11.2012)
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Last update: Kadlec Pavel prof. Ing. DrSc. (16.11.2012)
To know detailed survey about food technologies. |
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Last update: Šárka Evžen doc. Ing. CSc. (04.10.2013)
R:Potter N.N., Hotchkiss J.H.: Food Science. Chapman and Hall Food Science Book. Aspen Publishers, Inc. 1998 |
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Last update: Kadlec Pavel prof. Ing. DrSc. (14.11.2012)
http://uchts.vscht.cz/materialy/erasmus/erasmus-sugar12.pdf |
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Last update: KNOBLOCL (17.01.2012)
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 |
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Last update: Kadlec Pavel prof. Ing. DrSc. (14.11.2012)
Biochemistry I, Food Chemistry |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.6 | 17 | ||
Účast na přednáškách | 1 | 28 | ||
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 |