SubjectsSubjects(version: 954)
Course, academic year 2023/2024
  
Food Technology and Biotechnology I - S352008
Title: Food Technology and Biotechnology I
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:3/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: English
Teaching methods: full-time
Teaching methods: full-time
Level:  
Is provided by: AB352004
Guarantor: Šárka Evžen doc. Ing. CSc.
Patáková Petra prof. Dr. Ing.
Is interchangeable with: AB321002
Examination dates   Schedule   
Annotation
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.
Last update: Kadlec Pavel (24.07.2012)
Aim of the course

To know detailed survey about fermentation and carbohydrates technologies.

Last update: Kadlec Pavel (24.07.2012)
Literature

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.

Last update: Kadlec Pavel (07.10.2013)
Learning resources

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

Last update: Kadlec Pavel (01.10.2013)
Syllabus -

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

Last update: Kadlec Pavel (01.10.2013)
Registration requirements

Biochemistry I, Food Chemistry

Last update: Kadlec Pavel (14.11.2012)
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

 
VŠCHT Praha