|
Lecturer(s)
|
-
Burešová Iva, prof. RNDr. Ph.D.
-
Prokopová Romana, Ing. Ph.D.
|
|
Course content
|
- Characteristics of sugar beet. - Technology of sugar production. - Technology of sugar rafination. - Sugars and sweeteners. - Basic confectionery ingredients. - Technology of confectionery production. - Chocolate beans and other ingredients used in chocolate production. - Technology of chocolate production. - Technology of oils and fats production from plant-based materials. - Production of shortenings and margarines. - Fruits processing. - Vegetable processing. - Characteristics of potatoes. - Potatoes processing.
|
|
Learning activities and teaching methods
|
Lecturing, Dialogic (Discussion, conversation, brainstorming), Demonstration, Simple experiments, Practice exercises, Individual work of students
- Preparation for examination
- 150 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| Specify the characteristics of raw material. |
| Specify the characteristics of raw material. |
| Explain the basic principles of production technology. |
| Explain the basic principles of production technology. |
| Describe the production technology. |
| Describe the production technology. |
| Specify the basic characteristics of the product (shape, appearance etc.). |
| Specify the basic characteristics of the product (shape, appearance etc.). |
| Explain the requirements specified in the decree. |
| Explain the requirements specified in the decree. |
| Skills |
|---|
| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Search for articles, books, video, web sites that can be used to prepare the technology of a simple product production. |
| Design a production process. |
| Design a production process. |
| Prepare the product according to the production process. |
| Prepare the product according to the production process. |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Evaluate the product quality (shape, appearance, taste, flavor, etc.). |
| Modify the production process. |
| Modify the production process. |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Lecturing |
| Demonstration |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Demonstration |
| Individual work of students |
| Individual work of students |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Analysis of seminar paper |
| Preparation of a presentation, giving a presentation |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Analysis of seminar paper |
| Preparation of a presentation, giving a presentation |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
|
Recommended literature
|
-
EDWARDS, W.P. The Science of Sugar Confectionery. The Royal Society of Chemistry, 2000. ISBN 0854045937.
-
Kadlec P., Melzoch, K., Voldřich, M. a kol. Přehled tradičních potravinářských výrob. Ostrava, 2012. ISBN 978-80-7418-145-0.
-
OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
|