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Lecturer(s)
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Lorencová Eva, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Course content
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Introduction to Fermentation Technologies Technology of Sauerkraut and Kimchi Production Technology of Other Fermented Vegetable and Mushroom Products Technology of Various Types of Vinegar Production Specification of Soybeans as a Raw Material for Fermented Products Technology of Soy Sauce and Miso Paste Production Technology of Other Fermented Soy Products (Tempeh, Natto, Soy-Based Dairy Alternatives) Technology of Fermented Cereal Products as Dairy Alternatives and Production of Fermented Porridges Technology of Table Olive Production Technology of Fermented Fruit Production Management of Rye and Wheat Sourdough Starters Technology of Naturally Leavened Bread and Pastry Production Technology of Selected Fermented Condiments Production Technology of Non-Traditional Fermented Products (Relish, Chutney)
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming)
- Participation in classes
- 70 hours per semester
- Home preparation for classes
- 25 hours per semester
- Preparation for course credit
- 25 hours per semester
- Preparation for examination
- 30 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of basic characteristics of raw materials and basic principles of food production. |
| Knowledge of basic characteristics of raw materials and basic principles of food production. |
| Basic knowledge of biochemistry and microbiology. |
| Basic knowledge of biochemistry and microbiology. |
| learning outcomes |
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| characterize plant-based raw materials and their quality parameters |
| characterize plant-based raw materials and their quality parameters |
| describe technological diagrams of the production of fermented plant-based foods |
| describe technological diagrams of the production of fermented plant-based foods |
| describe modern technological processes used in the production of fermented plant-based foods |
| describe modern technological processes used in the production of fermented plant-based foods |
| explain which factors have a positive or negative impact on the production process and the final product |
| explain which factors have a positive or negative impact on the production process and the final product |
| specify selected properties of the final product |
| specify selected properties of the final product |
| Skills |
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| design a technological process for specific fermented plant-based foods |
| design a technological process for specific fermented plant-based foods |
| produce the given fermented product |
| produce the given fermented product |
| carry out basic operational analyses of model products |
| carry out basic operational analyses of model products |
| identify defects and determine corrective actions |
| identify defects and determine corrective actions |
| evaluate the product sensorily using correct tasting procedures |
| evaluate the product sensorily using correct tasting procedures |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| 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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ADAMS, M.R., MOSS, M.O., McCLURE, P.J. Food Microbiology, 4th. Ed.. UK: Royal Society of Chemistry, 2016. ISBN 978-1-84973-960-3.
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BOEKHOUT, T., ROBERT, V. Yeasts in Food: Beneficial and Detrimental Aspects. Boca Raton: CRC Press, 2003. ISBN 978- 1-85573-706-.
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CAUVAIN, S.P. Baking Problems Solved, 2nd. Ed.. Duxford: Woodhead Publishing, 2017. ISBN 978-0-08-100765-5.
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FRIAS, J., MARTINEZ-VILLALUENGA, C., PEN?AS, E. Fermented Foods in Health and Disease Prevention. San Diego: Academic Press, 2017. ISBN 978-0-12-802309-9.
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GALANAKIS, CH.M. Innovations in Traditional Foods. United States: Woodhead Publishing/Elsevier, 2019. ISBN 978-0-1281-4887-7.
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HOLZAPFEL, W. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Boston: Elseviere, 2015. ISBN 978-1-78242-015-6.
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