SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Technology and Biotechnology I - S352008
Title: Food Technology and Biotechnology I
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2018
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:3/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type:  
Guarantor: Patáková Petra prof. Dr. Ing.
Šárka Evžen doc. Ing. CSc.
Annotation
Last update: Kadlec Pavel prof. Ing. DrSc. (24.07.2012)
Subject gives survey about fermentation technologies and technologies of carbohydrates. Fermentation technologies describe the principles of fermentation technologies, production of malt, bier, spirits, vine, yeast and vinegar. Carbohydrates technologies include production of beet sugar, sugar as raw material for chemical and biochemical transformation, flour milling technology, baking production, pastes, durable pastry, snack products, chocolate, confectionery, starch production and modified starches.
Aim of the course
Last update: Kadlec Pavel prof. Ing. DrSc. (24.07.2012)

To know detailed survey about fermentation and carbohydrates technologies.

Literature
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: Kadlec Pavel prof. Ing. DrSc. (01.10.2013)

http://uchts.vscht.cz/materialy/erasmus/erasmus-sugar12.pdf

Syllabus -
Last update: Kadlec Pavel prof. Ing. DrSc. (01.10.2013)

Raw materials of fermentation technology

2. Malting

3. Brewing

4. Brewing

5. Production of Wine

6. Fermentation Chemistry and Technology, Production of Spirits

7. Production of Bakers Yeast and Organic Acids

8. Sugar Industry, production of beet sugar

9. Sugar as raw material for chemical and biochemical transformation, bioethanol

10. Production of chocolate, Confectioneries

11. Starch and Modified Starches

12. Cereals, Milling, Quality of Flour

13. Cereal Chemistry, Rheology and Analytical Methods

14. Baking Technology, Quality of Products, Bisquits, Snack Products, Pasta

Registration requirements
Last update: Kadlec Pavel prof. Ing. DrSc. (14.11.2012)

Biochemistry I, Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 1 28
Obhajoba individuálního projektu 0,1 3
Účast na přednáškách 1,5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 0,9 25
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 20
Report from individual projects 20
Examination test 60

 
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