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Course detail
FCH-MC_TPOAcad. year: 2022/2023
This course provides students with a comprehensive overview of selected classical, modern and special food technologies, such as the production of meat products, tea, coffee, fats, starch syrups, sweeteners and others.
During the course, students will become familiar with the area of food product knowledge and technological aspects of individual food products, from basic legislative requirements, characteristics of raw materials and products, to analysis of chemical, physical and biochemical processes. Considerable space is also allocated to the development of chemical-engineering knowledge, which students can further use in practice in the designing of technological units and the operation of industrial equipment.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
The subject is focused on application in food practice.
Planned learning activities and teaching methods
The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to students, in which they can find lecture presentations and other study materials. The MS Teams discussion platform and recorded lectures on MS Stream are also available. The teacher also has reserved consultation hours.
Assesment methods and criteria linked to learning outcomes
Course curriculum
Week 1: Introduction to food production
Week 2.-3: Production of meat products and processing of slaughter by-products. Additives used in meat production.
Week 4: Production of non-chocolate confectionery – confectionery with an amorphous and crystalline structure
Week 5: Production of pasta and long-lasting baked goods
Week 6: Production of coffee (classic, instant, decaffeinated) and coffee products
Week 7: Tea production
Week 8: Production of starch syrups and alternative sweeteners
Week 9: Fractionation and transesterification of fats
Week 10: Hydrogenation of fats and production of edible fats
Week 11: Butter production
Week 12: Production of dried and concentrated dairy products, production of frozen creams
Week 13: Encapsulation and immobilization of natural substances and additives in the food industry
Work placements
Aims
The goal of this course is the theoretical preparation of students for future practice in the food processing industry. The course follows on the course „Basics of Food Technologies“, which is taught in the bachelor's degree at FCH BUT. Students will deepen the knowledge acquired so far in the field of production technology of basic food commodities, they will gain new knowledge in the field of other related and special technologies, incl. use of the most modern approaches in food production (e.g. encapsulation, immobilization, etc.). All this in connection with the relevant legislative requirements.
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans
branch NKCO_CHTP , 1. year of study, winter semester, compulsory
branch NPCO_CHTP , 1. year of study, winter semester, compulsory
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies