Studenti budou umět:

Analyzovat složky potravin a potravinářských surovin různými metodami a technikami, jež se uplatňují v provozní praxi.

Provést a vyhodnotit technologický pokus zaměřený na sledování vlivu vlastností surovin nebo podmínek procesu zpracování na jakost výrobku.

Aplikovat znalosti předmětů potravinářských procesů, chemie a technologie při řešení konkrétních technologických úkolů.

Students will know:

To analyse food ingredients and food materials by different methods and techniques that are used in operational practice.

To carry out and evaluate technological experiment aimed to monitoring the impact of raw material properties and processing conditions on the quality of the product.

To apply knowledge of food processes, chemistry and technology to solve specific technological assignments.

Z: Kadlec P., Melzoch K., Voldřich M. (editoři) a kolektiv (2012): Technologie potravin - Přehled tradičních potravinářských výrob. Key Publishing Ostrava, 565 stran, ISBN 978-80-7418-145-0

Z: Kadlec P., Melzoch K., Voldřich M. (editoři) a kolektiv (2012): Procesy a zařízení potravinářských a biotechnologických výrob. Key Publishing Ostrava, 494 stran, ISBN 978-80-7418-086-6.

D: Asadi M. (2007): Beet-Sugar Handbook. Willey-Interscience a John Willey and Sons, Inc., Publication. 866 stran. ISBN 0-471-76347-0.

D: Minifie B.W.(1999): Chocolate, Cocoa and Confectionery - Science and Technology, Aspen Publishers Inc., ISBN-0-8342-1301-X.

D: Bylund G. (1995):Dairy Processing Handbook. Tetra Pak Processing Systems AB Lund Sweden, 436 stran.ISBN 9163134276.

D: Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9

D: Pipek,P.: Technologie masa I. 4.přepr. vydání, Kostelecké uzeniny. Praha 1995, 334 s. ISBN 890-7080-174-3.

D: Pipek,P.: Technologie masa II. 1.ed. Karmelitánské nakladatelství, Praha, 1998, 360 s. ISBN 80-7192-283-8.

D: Be-Miller J., Whistler R.(2009): Starch - Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

D: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.

D: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.

D: Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.

R: Felows P. J. (2009): Food processing technology : principles and practice, 3rd ed., Woodhead Publ., CRC, Boca Raton, Cambridge. ISBN 1845692160.

A: Asadi M. (2007): Beet-Sugar Handbook. Willey-Interscience a John Willey and Sons, Inc., Publication. 866 stran. ISBN 0-471-76347-0.

A: Minifie B.W.(1999): Chocolate, Cocoa and Confectionery - Science and Technology, Aspen Publishers Inc., ISBN-0-8342-1301-X. ,

A: Bylund G. (1995):Dairy Processing Handbook. Tetra Pak Processing Systems AB Lund Sweden, 436 stran.ISBN 9163134276.

A: Bockisch M.(1998): Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, ISBN 0-935315-82-9

A: Pipek,P.: Technologie masa I. 4.přepr. vydání, Kostelecké uzeniny. Praha 1995, 334 s. ISBN 890-7080-174-3.

A: Pipek,P.: Technologie masa II. 1.ed. Karmelitánské nakladatelství, Praha, 1998, 360 s. ISBN 80-7192-283-8.

A: Be-Miller J., Whistler R.(2009): Starch - Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

A: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 1, Biology principles and applications, Technomic, ISBN1-56676-362-2.

A: Somogyi L.P., Ramaswamy H.S. , Hui Y.H.(1996): Processing Fruits: Science and Technology, Volume 2, Major processed products, Technomic, 1996, ISBN 1-56676-383-5.

A: Smith D.S., Cash J.N., Nip W.-K., Hui Y.H.(1997): Processing Vegetables: Science and Technology, Technomic, ISBN 1-56676-507-2.

1. Isolation of food ingredients by membrane processes.

2. Continuous pasteurization and sterilization of liquid foods.

3. Measurement of thermal pasteurization and heat-sterilizing regime of food in packaging.

4. Preparation of fondant sweets and their analysis.

5. Operational quality test of flour, dough and bakery products.

6. Production of extruded cereal food.

7. Production of fresh cheese. Production of yoghurt.

8. Refining and identification of unknown vegetable oil.

9. Preparation and analysis of margarine emulsion.

10.Preparation and analysis of a cosmetic product or a liquid detergent.

11.Production of dried and frozen foods. Production of fruit spreads.

12.Production of minimally processed vegetables and fruits.

13.Identification of falsification of products based on fruit and vegetables.

14.Production of meat products.

E-learningový kurz

E-learning

N321003 Vybrané procesy potravinářských a biochemických výrob

N324028 Principy úchovy potravin

N352013 Technologie potravin oboru I

N352014 Laboratoř oboru

N321003 Food and Biochemical Process Engineering

N324028 Principles of Food Preservation

N352013 Advanced Food Technology I

N352014 Laboratory of food technology and process control