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Food Technology and Biotechnology - AB321002

Title:	Food Technology and Biotechnology
Guaranteed by:	Department of Carbohydrates and Cereals (321)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2021
Semester:	summer
Points:	summer s.:3
E-Credits:	summer s.:3
Examination process:	summer s.:
Hours per week, examination:	summer s.:3/0, MC [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	English
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Šárka Evžen doc. Ing. CSc. Kyselka Jan doc. Ing. Ph.D. Rajchl Aleš doc. Ing. Ph.D.
Interchangeability :	B321002, N321001, S352007, S352008
Is interchangeable with:	B321002

Examination dates

This subject contains the following additional online materials

E-learning course

Annotation -

The subject deals with all branchers of food technologies. Carbohydrate technology includes 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 includes 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 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.

Last update: Kubová Petra (06.05.2019)

Aim of the course -

Students receive basic knowledge of traditional and current ways of food manufacture

Last update: Kubová Petra (06.05.2019)

Literature -

Obligatory:

Fats and oils handbook, Bockisch, Michael, 1998

Recommended:

The chemistry of food 2nd ed., Velíšek, Jan, Koplík, Richard, Cejpek, Karel, 2020

Last update: Kyselka Jan (03.07.2024)

Teaching methods -

Lectures and seminars.

Last update: Kubová Petra (06.05.2019)

Requirements to the exam -

Students comes from the following topics (see Syllabus). The written examination has four individual parts.

Last update: Kubová Petra (06.05.2019)

Syllabus -

1. Introduction to Food Technologies

2. Basic Processes in Food Technologies

3. Sugar Technology and Confectioneries

4. Starch and Modified Starches, Use of Carbohydrates for Food and Non-food production

5. Cereal Chemistry and Technology

6. Dairy Technology and Biotechnology

7. Technology of Edible Oils and Fats, Oleochemistry

8. Technology of Surfactans, Detergents and Cosmetics

9. Fundamentals of Food Preservation, Food Packaging

10. Technology of Fruit and Vegetable Processing, Soft Drinks

11. Meat and EggsTechnology, Environmental Aspects of Food Production

12. Malting and Brewing

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

14. Production of Wine and Organic Acids

Last update: Kubová Petra (06.05.2019)

Learning resources -

http://uchts.vscht.cz/materialy/eso/ptb_uvod.pdf; http://uchts.vscht.cz/materialy/eso/ptb_cukr.pdf; http://uchts.vscht.cz/materialy/eso/ptb_skrob.pdf;

http://uchts.vscht.cz/materialy/eso/ptb_cokolada.pdf; http://uchts.vscht.cz/materialy/stud_bc/ptb_cereal.pdf

Last update: Kubová Petra (06.05.2019)

Entry requirements -

Knowledge of organic and physical chemistry.

Last update: Kubová Petra (06.05.2019)

Registration requirements -

Biochemistry I, Food Chemistry

Last update: Kubová Petra (06.05.2019)