Subjects

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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 2020 to 2020
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
Language:	English
Teaching methods:	full-time
Teaching methods:	full-time
Level:
For type:

Guarantor:	Šárka Evžen doc. Ing. CSc. Patáková Petra prof. Dr. Ing.
Is interchangeable with:	AB321002

Examination dates Schedule

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