PdF:DT3MK_TEPO Food Technology - Course Information

DT3MK_TEPO Food Technology

Extent and Intensity

0/0/.8. 3 credit(s). Type of Completion: k (colloquium).

Teacher(s)

Mgr. Petr Ptáček, Ph.D. (lecturer)

Guaranteed by

doc. RNDr. Petr Sládek, CSc.
Department of Physics, Chemistry and Vocational Education – Faculty of Education
Contact Person: Mgr. Bc. Lucie Viková
Supplier department: Department of Physics, Chemistry and Vocational Education – Faculty of Education

Timetable

Sat 22. 2. 7:30–10:05 učebna 20, Sat 1. 3. 13:55–15:35 učebna 5, Sat 22. 3. 10:15–12:50 učebna 5, Sat 29. 3. 18:30–20:10 učebna 5

Prerequisites (in Czech)

DT3MK_VHP Nutrition and food hygiene

Course Enrolment Limitations

The course is only offered to the students of the study fields the course is directly associated with.

fields of study / plans the course is directly associated with

• Teacher Training of Specialized Subjects for Secondary Schools (programme PdF, N-SS)
• Teacher Training of Specialized Subjects for Secondary Schools – Specialisation in Services (programme PdF, N-SS)
• Teacher Training of Specialized Subjects for Secondary Schools – Specialisation Mechanical Engineering (programme PdF, N-SS)
• Teacher Training of Specialized Subjects for Secondary Schools – Specialisation Commerce and Services (programme PdF, N-SS)

Course objectives

The aim of the course is to provide a general technology knowledge of the basic procedures and the use of machinery in the acquisition, processing, processing, packaging and distribution of basic foods of animal and vegetable origin and their impact on The raw material and food (especially the extension of shelf-life, the acquisition of life and preventing their destruction).

Syllabus

• Acquaints students with the basic physical (mechanical, thermal, radiation) procedures used for processing and processing of raw materials and foods of plant origin (eg mill, processing of spices, roasting, grinding, packaging coffee, fermentation technologies for the manufacture of beverages containing alcohol production of beverages containing caffeine, soft drinks, manufacturing monocelulárního protein, production of yeast, vinegar, beer, wine, citric acid and under). Food Technology II Basic technologies for the production and processing of foodstuffs of animal origin (meat of bovine animals, meat pork, poultry meat, rabbit, soft meat products, durable goods, heat meat products, meat and canned SEMI, dairy processing milk production zakysaných dairy products, soft cheeses, hard cheeses, processed eggs and egg products, honey and bee products).

Literature

• MIKULIK. Produkce masa.

Teaching methods

lectures, class discussion

Assessment methods

oral exam

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
The course is taught annually.
Information on the extent and intensity of the course: 10.

• Enrolment Statistics (recent)
  
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