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Last update: Kadlec Pavel prof. Ing. DrSc. (24.07.2012)
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Last update: Kadlec Pavel prof. Ing. DrSc. (24.07.2012)
To know detailed survey about fermentation and carbohydrates technologies. |
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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. |
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Last update: Kadlec Pavel prof. Ing. DrSc. (01.10.2013)
http://uchts.vscht.cz/materialy/erasmus/erasmus-sugar12.pdf |
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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 |
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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 | 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 |