Course: Food Technology of Plant Foodstuffs II

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Course title Food Technology of Plant Foodstuffs II
Course code TUTP/TE8TR
Organizational form of instruction Lecture + Tutorial
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 4
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
Lecturer(s)
  • Pachlová Vendula, doc. Ing. Ph.D.
  • Lorencová Eva, Ing. Ph.D.
  • Salek Richardos Nikolaos, Ing. Ph.D.
  • Burešová Iva, doc. RNDr. Ph.D.
  • Šenkýřová Jana, Ing. Ph.D.
Course content
- Sugar beet processing and sugar production, methods of sugar beet quality evaluation. - Sugar and sweeteners properties, evaluation of raw material quality. - Properties of the other raw material used for confectionery production I. - Properties of the other raw material used for confectionery production II. - Production of confectionery with non-crystallized sucrose. - Production of confectionery with crystallized sucrose. - Cocoa beans processing, methods of quality evaluation. - Cocoa powder and cocoa butter production. - Chocolate production. - Food legumes processing. - Legume processing. - The usage of mushrooms in food production. - Potato characteristics. - Potato processing.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming), Simple experiments
  • Preparation for examination - 25 hours per semester
Learning outcomes
The subject is aimed at broadening and deepening students' knowledge in the field of food technology of plant foodstuffs. The attention is especially paid to the sugar, oil and fat production, potatoes processing and confectionery production.
The student has knowledge about production processes and quality aspects of plant foodstuff processing.
Prerequisites
unspecified

Assessment methods and criteria
Oral examination, Written examination

Credit: minimum 90% attendance at 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 II. Zlín, 2014. ISBN 978-80-7454-332-6.
  • Edwards W. P. The Science of Sugar Confectionery. Cambridge, 2000. ISBN 0-85404-596-7.
  • FRANCIS, F.J. Encyclopedia of Food Science and Technology. New York, 2000. ISBN 978-0-471-19285-5.
  • RANKEN, M.D., KILL, R.C., BAKER, C. (Eds.). Food Industries Manual. London, 1997. ISBN 9780751404043.


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