Chemistry and Technology of Stimulant Food

Course Coordinator

ECTS points:
3

Program:
preddiplomski
diplomski

Course number:
39855, 70450

Course Description

COURSE CONTENT

  • 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.

LEARNING OUTCOMES

  • 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