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Lecturer(s)
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Burešová Iva, prof. RNDr. Ph.D.
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Prokopová Romana, Ing. Ph.D.
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Course content
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1. Sugar beet and sugar cane as raw material for sugar production. 2. Obtaining sugar from sugar beet. 3. Obtaining sugar from sugar cane. 4. Natural sweeteners, their properties and applications. 5. Gelling agents used in confectionery production and their properties. 6. Dyes, flavourings, preservatives, emulsifiers, stabilizers and other additives used in confectionery production. 7. Confectionery production with non-crystallized sucrose. 8. Confectionery production with crystallized sucrose. 9. Production of confectionery masses. 10. Technology of cocoa beans processing. 11. Production of cocoa powder and cocoa butter. 12. Technology of chocolate production. 13. Characteristics and properties of potato tubers. 14. Technology of potatoes food processing.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Simple experiments
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Explain functions of raw material (sugar, sweeteners, cocoa beans, emulsifying agents). |
| Explain functions of raw material (sugar, sweeteners, cocoa beans, emulsifying agents). |
| Explain the effect of sugar consumption of human body. |
| Explain the effect of sugar consumption of human body. |
| Describe the production processes. |
| Describe the production processes. |
| Explain the reformulation principles. |
| Explain the reformulation principles. |
| Explain the impact of reformulation on processing technology and product characteristics. |
| Explain the impact of reformulation on processing technology and product characteristics. |
| Skills |
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| Select the products suitable for reformulation. |
| Select the products suitable for reformulation. |
| Design the processing technology. |
| Design the processing technology. |
| Prepare the product. |
| Prepare the product. |
| Evaluate the characteristics of prepared product. |
| Evaluate the characteristics of prepared product. |
| Suggest modifications of the processing technology and used ingredients. |
| Suggest modifications of the processing technology and used ingredients. |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Simple experiments |
| Simple experiments |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Edwards W. P. The Science of Sugar Confectionery. Cambridge, 2000. ISBN 0-85404-596-7.
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EDWARDS, W.P. The Science of Sugar Confectionery. The Royal Society of Chemistry, 2000. ISBN 0854045937.
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FRANCIS, F.J. Encyclopedia of Food Science and Technology. New York, 2000. ISBN 978-0-471-19285-5.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.
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