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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
Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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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. Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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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 Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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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. Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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Minimal 75 % success in the written examination. Satisfactory answers to the four questions from four parts of subject matter. Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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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 Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
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