Chemistry and Technology of Carbohydrates and Confectionery Products

Course Coordinator

ECTS points:


Course number:
39792, 253090, 53741

Course Description


  • The history of tea. The botanical classification and cultivation of tea.
  • The production and gradation of tea.
  • Tea blends. GABA teas. The production of instant tea. Herbal infusions.
  • Maté tea (Ilex paraguariensis) and Rooibos (Aspalathus linearis)  tea – botanical classification, cultivation and processing.
  • The chemical composition of tea and its physiological effect on the human organism.
  • The history of coffee. The botanical classification, cultivation and processing of coffee.
  • The roasting of raw coffee. Torrefacto coffee.
  • The production of instant coffee. The decaffeination procedures.
  • The chemical composition of coffee, the physiological effect of coffee on the human organism. Coffee substitutes.
  • Cocoa– botanical classification, cultivation and processing.
  • The roasting of cocoa bean. The production of cocoa powder. Instant cocoa drinks.
  • Cupuaçu (Theobroma grandiflorum) – botanical classification, cultivation and processing.
  • Guarana (Paullinia cupana) – botanical classification, cultivation and processing.


  • compare the differences in the production and chemical composition of certain types of teas
  • describe the procedure of coffee processing and to elaborate the importance of coffee roasting
  • elaborate the decaffeination processes
  • describe the production process of instant cocoa powder
  • compare the cultivation and processing of cupuaçu and cocoa bean, guarana and coffee
  • analyse and elaborate the quality parameters of various teas, coffee, cocoa drinks and coffee substitutes
  • develop new products
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