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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Bárta Jan, doc. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Pexová Kalinová Jana, doc. Ing. Ph.D.
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Course content
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1. Technological and nutritional properties of materials of plant origin and their characteristics. 2. - 6. Technology of cereal processing, mill production, bakery and pastry. 7. - 8. Processing of oilseeds - pressing and extraction of oils, refining, production of modified fats. 9. Processing of legumes - production of fermented and unfermented products, protein concentrates and hydrolysates. 10. - 11. Potato processing technology - potato products, starch production, modified starches. 12. Sugar industry and sugar production. 13. Technology of canning - processing of fruits and vegetables. 14. Time reserve.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Excursion
- Class attendance
- 42 hours per semester
- Field trip
- 14 hours per semester
- Preparation for classes
- 30 hours per semester
- Preparation for credit
- 30 hours per semester
- Semestral paper
- 24 hours per semester
- Preparation for exam
- 40 hours per semester
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Learning outcomes
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The aim of the course is to acquire basic theoretical knowledge and new skills in the processing of materials of plant origin, especially cereals, oilseeds, legumes, potatoes, sugar beets, vegetables and fruits.
Students understand the basic concepts of techniques and machines used in the food industry.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Oral examination, Written examination
Exam, participation in exercises, essay
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Recommended literature
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Čepička, Jaroslav. Obecná potravinářská technologie. 1. vyd. Praha : VŠCHT, 1995. ISBN 80-7080-239-1.
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Dobiáš J. Technologie zpracování ovoce a zeleniny I a II. Praha : VŠCHT, 2004.
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Kadlec, Pavel; Melzoch, Karel,; Voldřich, Michal. Přehled tradičních potravinářských výrob : technologie potravin. Vydání: první. Ostrava : Key Publishing s.r.o., 2012. ISBN 978-80-7418-145-0.
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Sluková, Marcela. Výroba potravin a nutriční hodnota. Vydání první. Praha : Vysoká škola chemicko-technologická v Praze, 2016. ISBN 978-80-7080-947-1.
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