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Lecturer(s)
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Burešová Iva, doc. RNDr. Ph.D.
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Šebestíková Romana, Ing.
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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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| The student has knowledge about production processes and quality aspects of plant foodstuff processing. |
| The student has knowledge about production processes and quality aspects of plant foodstuff processing. |
| teaching methods |
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| 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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| Oral examination |
| Oral examination |
| Written examination |
| Written 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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