Introduction to Food Technology

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Students get aquainted with field of work and food technology development guidelines.

Course enrolment requirements and entry competences required for the course

No

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Upon successful completion of this course, students will be able to:
- identify the work /research area of Food science; Food engineering and Food technology;
- define and explain the basic principles of division of food technologies considering: a) row materials /products and b) processing techniques
- describe the difference between technological and unit processes in food industry
- indicate basic food quality parameters
- understand the importance and know how to use legal regulations pertaining to food safety and quality
- understand development trends in food sector

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Global food needs: current situation and future trends
2nd week: Field of food science and technology
3rd -4th week: Food science and food engineering as a base of food industry development (major discoveries)
5h week: Categories of food technologies (according to the row materials/products and processing techniques)
6th week: Technological process flow-chart
7th week: 1. colloquium
8th -9th week: Insight into Selected food production procesess
10th week: Food quality (consumer demands; government regulations)
11th week-12th week: Food safety considerations; government regulations pertaining to food safety
13th week: The largest food and beverage comapnies (RH, world) and their most important products
14th week: Development trends in food sector
15th week: 2. colloquium

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled.