|
|
|
||
Last update: Hladíková Jana (18.01.2018)
|
|
||
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Students will be able: to evaluate the impacts and effects of technological processes used in the processing of food materials on the content and structure of food ingredients; to evaluate the nutritional aspects of the manufacturing process,certain operations and processes that significantly reduce the levels of nutrients in the food; to design an operation or process with minimal intervention in the composition of the food. |
|
||
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Fellows P.J. (2000): Food processing technology. Woodhead Publishing, USA. ISBN 0-13-596354-0. Henry C.J.K. a Chapman C. (2000): The nutrition handbook for food processors. CRC Press, USA.ISBN 1-85573-464-8. Mazza G. (1998): Functional foods, biochemical and processing aspects. Technomic Publishing, USA. ISBN 1-56676-487-4. Rechcigl M. (1998): Handbook of nutritive value of processed food. CRD Press, USA. ISBN 0-8493-3951-0. |
|
||
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Articles from scientific basis Sciencedirect, SciFinder, Chemical Abstracts. |
|
||
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Přednášky a semináře.
|
|
||
Last update: Hladíková Jana (18.01.2018)
Zkoušková písemka. |
|
||
Last update: Hladíková Jana (18.01.2018)
1. The view of raw-materials and foodstuffs, their nutritional benefit in human diet. 2. The characteristics of food components with regard to nutritional value and health benefits. 3. The functional food, specific type of food products, nutritional labeling and health proposition. 4. Chemical changes of food components during tehit processing. 5. Biotechnology and its effect on nutritional quality of food. 6. Ambient-temperature processing and its effect on nutritional and sensory properties of food. 7. Processing by application of heat and its effect on nutritional and sensory properties of food. 8. Processing by the removal of heat and its effect on nutritional and sensory properties of food. 9. Post-processing operations and their effects on nutritional and sensory properties of food. 10. Single processing unit operations in cereals technology and their effects on nutritional and sensory properties of food. 11. Single processing unit operations in sugar, confectionery and starch technology and their effects on nutritional and sensory properties of food. 12. Single processing unit operations in oil, milk and dairy technology and their effects on nutritional and sensory properties of food. 13. Single processing unit operations in vegetables and fruits technology and their effects on nutritional and sensory properties of food. 14. Single processing unit operations in meat technology and their effects on nutritional and sensory properties of food. |
|
||
Last update: Hladíková Jana (18.01.2018)
Food Technology I, II Human Nutrition and Nutrition Policy |
|
||
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Úspěšné splnění zápočtového testu (zkouškový test). Zápočtový test bude 2 h písemný test. Počet otázek 10. Klasifikace zápočtového testu: A … 90-100 bodů, B … 80-89 bodů, C …70-79 bodů, D … 60-69 bodů, E … 50-59 bodů, F … méně než 50 bodů. |