Course: Food Technology of Plant Foodstuffs I

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Course title Food Technology of Plant Foodstuffs I
Course code TUTP/TE7TR
Organizational form of instruction Lecture + Tutorial + Seminar
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 6
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Augustová Monika, Ing.
  • Burešová Iva, doc. RNDr. Ph.D.
  • Salek Richardos Nikolaos, Ing. Ph.D.
Course content
- Physico-chemical properties of foods and their changes in food production. - Food cereals, characteristics of cereals and methods of quality evaluation. - Characteristics and food use of uncommon cereals and pseudocereals. - Cereal grains milling, methods reducing the risk of contamination during milling process. - Flour composition and quality, methods of testing flour quality. - Bread making, methods of leavening. - Wheat and rye bread production. - Biscuits, crackers, wafer production. - Extruded food production. - Pasta production. - Asian noodles production. - Technology of starch isolation and starch processing. - Alkaloidal spices. - Non alkaloidal spices.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming), Simple experiments
  • Preparation for course credit - 25 hours per semester
Learning outcomes
The subject is aimed at broadening and deepening knowledge in the field of food technology of plant foodstuffs. The attention is especially paid to production principles, production processes and quality aspects of cereal milling; breadmaking; pasta, ready-to-eat breakfast cereals, cereal-based snack foods.
The student has knowledge about production processes and quality aspects of plant foodstuff processing. He/she is well informed about cereal processing.

Assessment methods and criteria
Oral examination, Written examination

Credit: minimum 90% attendance at seminars and tutorials. Successful completion of at least n-1 running test. Protocols submission in the required format. Exam: successful completion of the written test, sufficient knowledge of lectured topics. Credit consists of a written and oral examination. Passing the oral examination follows the successful completion of the written part. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Burešová, I. a kol. Výroba potravin rostlinného původu - Návody do cvičení I. Zlín, 2014. ISBN 978-80-7454-331-9.
  • BUREŠOVÁ, I., LORENCOVÁ, E. Výroba potravin rostlinného původu - Zpracování obilovin. Zlín, 2013. ISBN 978-80-7454-278-7.
  • FRANCIS, F.J. Encyclopedia of Food Science and Technology. New York, 2000. ISBN 978-0-471-19285-5.
  • KADLEC, P. (Ed.). Technologie potravin I. Praha, 2008. ISBN 80-7080-509-9.
  • RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
  • VELÍŠEK, J. (Ed.). Chemie potravin I.-III. Praha, 2002.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester