Course detail

Laboratory Classes in Technology of Food

FCH-MCO_TPO_PAcad. year: 2021/2022

The practical exercise builds on the theoretical knowledge gained in the lectures of the subjects "Fundamentals of Food Technology" and "Food Technology". Students will be allowed to practice production technology of selected food types in laboratory conditions (dairy products, meat products, etc.). The practices will also include a simple sensory evaluation of the produced samples.
During excursions to selected food companies, students will see the functioning of the food industry in practice.

Language of instruction


Number of ECTS credits


Mode of study

Not applicable.

Learning outcomes of the course unit

Students will have theoretical knowledge combined with practical experiences/skills in the production of a range of foods, including hygienic and legislative aspects, which they will be able to apply in practice in any food factory.


Knowledge of theory from the courses "Fundamentals of Food Technology" and "Food Technology".


The course is focused mainly on the application in food practice

Planned learning activities and teaching methods

The course is realised in the form of Laboratory exercise - 4 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Conditions for obtaining credit:
- active participation in the laboratory classes
- submission of all reports from individual tasks

Course curriculum

Week 1:
Hygienic principles in food production and processing - food safety, food legislation

Week 2 - 11:
1. Excursion to selected food companies.
2. Testing of selected technologies in laboratory conditions (meat products, dairy products, etc.).
3. Sensory evaluation of produced samples.

Week 12 - 13:
Presentation of evaluation results, comparison of outputs with the literature

Work placements

Not applicable.


The aim of the course is to acquaint students with practical aspects of production technology of various food types. In the form of excursions to selected food companies, and subsequently their practical verification in laboratory conditions.

Specification of controlled education, way of implementation and compensation for absences

Participation is required and controlled.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Hui Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York 2005. (EN)

Recommended reading

Y. H. Hui: Handbook of Food Products Manufacturing, 2 Vol. Set, John Wiley & Sons, 2007, 1152 pp. (EN)
IFIS Dictionary of Food Science and Technology, 2nd Edition, Wiley-Blackwell, 2009, 488 pp. ISBN-10: 1405187409 (EN)

Classification of course in study plans

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, winter semester, compulsory

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, winter semester, compulsory

Type of course unit


Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer

Laboratory exercise

52 hours, compulsory

Teacher / Lecturer