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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. Introdution: sugars and sweeteners. Sugar extraction from sugar cane. 2. Characteristics of sugars and sweeteners. 3. Ingredients used in confectionery production. 4. Confectionery production technologies. 5. Reformulations in confectionery production. 6. Cocoa bean characteristics. 7. Processing of cocoa beans. 8. Chocolate production. 9. Role of emulsifying agents in chocolate production. 10. Chocolate reformulation: low-fat, fat-free, low-sugar, sugar-free. 11. Chocolate reformulation: vegan, non-traditional ingredients, gluten-free etc. 12. Characteristics and properties of potato tubers. 13. Technology of potatoes food processing. 14. Sugar extraction from sugar beet.
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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. |
| learning outcomes |
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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 |
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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) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
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Recommended literature
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EDWARDS, W.P. The Science of Sugar Confectionery. The Royal Society of Chemistry, 2000. ISBN 0854045937.
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KADLEC, P. a kol. Technologie potravin - Přehled tradičních potravinářských výrob. VŠCHT Praha, 2012. ISBN 978-80-7418-145-0.
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OFOAKWA, E.O. Cocoa Production and Processing Technology. CRC Press, 2014. ISBN 9781466598249.
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