Raw Materials in Food Industry

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- main classes of food
- nutritive and non-nutritive food components
- chemical composition of food from different classes: cereals, fruits, vegetables, milk and dairy products, fish, oils, conditors
- the influence of processing and food preparation on change of the chemical composition of food
- the understanding of processing influence as well as storage conditions on change of the chemical composition of food

Course enrolment requirements and entry competences required for the course

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

After completing the course, the student will become familiarized with the major concepts of raw materials in food industry, which includes:
- to distinguish the food belonging to different food classes
- to apply the optimal parameteres for protection of nutritive value and chemical composition of food
- to identify the risks for food safety
- to apply optimal parameters of processing of food in order to keep the chemical composition and nutritive value

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

1. Introduction. Classification of food. L (2h)
2. Plant-derived foods: Cereals. L (2h), S (1h)
3. Plant-derived foods: Fruits. L (2h), S (1h)
4. Plant-derived foods: Vegetables. L (2h), S (1h)
5. Plant-derived foods: Mushrooms. L (2h), S (1h)
6. Plant-derived foods: Oilseeds. L (2h), S (1h)
7. Animal-derived foods: Red meat. L (2h), S (1h)
8. Animal-derived foods. White meat. L (2h), S (1h)
9. Animal-derived foods: Milk and dairy products. L (3h), S (1h)
10. Animal-derived foods: Fish. L (2h), S (1h)
11. Animal-derived foods: Crustaceans. L (2h), S (1h)
12. Food additives. L (2h), S (1h)
13. Parameters for optimal storing of food. L (3h), S (1h)
14. Parameteres for optimal preparation of food. P (3h), S (1h)

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic