Food Technologies

Course Description

COURSE CONTENT

1. The influence of raw-materials and technology on availability and nutritive value of cereal products. Specific constituents of cereal grains and their influence on product quality.
2. Traditional bread-making and sourdough technology. Breakfast cereals. Biscuits production. Gluten-free cereal products.
3. Fruit and vegetable processing, production of fruit juices and non-alcoholic beverages.
4. Production of fruit gel products. Chemical and physical changes in fruits and vegetables during processing.
5. Minimally processed fruit and vegetables. Chemical and physical properties of polysaccharides, oligosaccharides and sugars; production conditions.
6. Partial exam. Chocolate production. Application of hydrocolloids in food production.
7. Chemical composition and processing of grapes. Production of white and red wines.
8. Fresh milk products. Production and nutritive value of fermented milk.
9. Production and nutritive value of cheese.
10. Stabilization and aging of wine. Chemical composition of wine.
11. The influence of processing on quality and shelf-life of meat products.
12. Partial exam. The influence of storage conditions and processing on quality of fish and its products.
13. Chemical and physical properties of lipids in food. Field exercises – Kraš dd.
14. The influence of processing conditions on lipid properties. Field exercises – industrial bakery.
15. Oxidation and hydrolysis of lipids. Field exercises – Franck dd.
16. Oilseed products as a source of functional proteins and lipids. Seminars.
17. Partial exam. Seminars.

LEARNING OUTCOMES

• estimate the effect of specific constituents and processes on quality of cereal products
• valorise the influence of ingredients and processing on composition and quality of fresh and fermented milk as well as cheese
• interpret physical, chemical and biochemical changes that occur during oilseeds processing
• Critically evaluate the effect of technological process on nutritive value of fruit and vegetable products
• identify chemical and biochemical changes during fermentation, stabilization and aging of wine
• differentiate specifics conditions of application of carbohydrate sweeteners and hydrocolloids in confectionary industry
• select key ingredients and optimal processing conditions of meat and fish ensuring the quality and safety of products