Syllabus
Basic technological principles and raw material requirements in the sector of meat industry eggs and poultry processing dairy industry plant fat processing and fat replacers cocoa nuts processing non chocolade confectionery processing sugar industry and other sweeteners starch processing flour milling and bakery industry, pasta and biscuits processing preservation principles and fruit and vegetables processing fermentation principles and food organic acids processing malt processing and breweries wine, spirit and yeast processing processing and waste water short review of physiochemical processes applied during foodstuff processing
Annotation
The course is taught in the bachelor study programme ?Honours in Health Care? - Specialization ?Public Health Care?, in the 3nd year-class. The course is aimed at understanding food processing fundamentals; emphasis is given to charakteristic of raw material, basic technological operations (from raw material acceptance to the final product), nutritional benefit of foodstuffs, review of technological operations in the various branches of the food industry