SubjectsSubjects(version: 825)
Course, academic year 2014/2015
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Principles of food technology - CPHKPT3
Czech title: Základy potravinářských technologií
Guaranteed by: Department of Hygiene (12-HYG)
Faculty: Third Faculty of Medicine
Actual: from 2014 to 2015
Semester: winter
Points: 1
E-Credits: 1
Examination process: winter s.:
Hours per week, examination: winter s.:5/5 C [hours/semester]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: combined
Level:  
Guarantor: Ing. Ctibor Perlín, CSc.
Annotation -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

The course is taught in the bachelor study programme ?Honours in Health Care? - Specialization ?Public Health Care?, in the 3nd year-class. The course is aimed at understanding food processing fundamentals; emphasis is given to charakteristic of raw material, basic technological operations (from raw material acceptance to the final product), nutritional benefit of foodstuffs, review of technological operations in the various branches of the food industry
Aim of the course -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

Students will be familiarized with basic production procedures in the food industry as a first step in the evaluation of good produce and good hygienic praxis. Students are lead to understand connections, possibilities and principles of individual processing operations. They will be able to estimate the possibility of food processing to saturate human nutrition demand, environmental protection and food safety through practical activities during food processing.

Literature -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

Čepička, J. a kol.: Obecná potravinářská technologie, VŠCHT Praha 1995

Kadlec, P. a kol.: Technologie potravin I a II, VŠCHT Praha, FPBT, 2002

Velíšek, J. a kol.:Chemie potravin 1-3, OSSIS 1999

Pešek, M. a kol.: Potravinářské zbožíznalství, JU České Budějovice 2000

Panorama potravinářského průmyslu 2006, MZe a VÚZE 2007

Teaching methods -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

Lecture activities with emphasis on dialogue.Paet of education will be excursion to one selected food enterprice. Simplified learning texts will be prepared for students.

Requirements to the exam -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

Minimal 75 % success in the written examination. Satisfactory answers to the four questions from four parts of subject matter.

Syllabus -
Last update: doc. MUDr. Jolana Rambousková, CSc. (23.10.2008)

Basic technological principles and raw material requirements in the sector of

meat industry

eggs and poultry processing

dairy industry

plant fat processing and fat replacers

cocoa nuts processing

non chocolade confectionery processing

sugar industry and other sweeteners

starch processing

flour milling and bakery industry, pasta and biscuits processing

preservation principles and fruit and vegetables processing

fermentation principles and food organic acids processing

malt processing and breweries

wine, spirit and yeast processing

processing and waste water

short review of physiochemical processes applied during foodstuff processing

 
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