Course detail

Laboratory Classes in Technology of Food

FCH-MC_TPO_PAcad. year: 2022/2023

The exercise follows the course Fundamentals of food technology. Within the excursion in food factories the students are informed about the technology of selected foodstuffs. Consecutively, they perform the testing of some modern technological methods applied in food industry.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. RNDr. Renata Mikulíková, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

The students will be able to connect their theoretical knowledge with the practical application, to be better prepared for the elaboration of diploma thesis and the use in practice.

Prerequisites

Knowledge on the course Fundamentals of food technology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in 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

Participation on exercises, elaboration of written report of required content and form.

Course curriculum

1. Excursion in selected food factories.
2. Testing of some technological processes under laboratory conditions.
3. The presentation of information obtained by the study of the literature from the field of food technology in the form of lecture (in english).

Work placements

Not applicable.

Aims

The goal of the course is the aquitanance of students with the selected food technologies within the excursion and consequently their verification under laboratory conditions.

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

Participation on excursion and elaboration of report concerning it. The presentation of lecture prepared on the basis of literature sources.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec P., Melzoch K., Voldřich M. a kol.: Přehled tradičních potravinářských výrob, KEY Publishing, 2013 (CS)

Recommended reading

Cheung P. C. K.: Handbook of Food Chemistry, Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, 2015 (EN)
Fellows P.J.: Food processing technology: Principles and Practice, Woodhead Publishing, 2017 (EN)

Classification of course in study plans

  • Programme NPCP_PCHBT Master's, 1. year of study, winter semester, compulsory-optional
  • Programme NPCP_CHPL Master's, 1. year of study, winter semester, elective

Type of course unit

 

Guided consultation in combined form of studies

52 hours, optionally

Teacher / Lecturer

doc. RNDr. Renata Mikulíková, Ph.D.

Laboratory exercise

52 hours, compulsory

Teacher / Lecturer

doc. RNDr. Renata Mikulíková, Ph.D.