Content

Subject carrier

Description

General topics:
Classification of processing technologies.
Protection and security of products, the importance of the HACCP and GMP, traceability, the importance of packaging techniques and packaging materials, labeling, declarations, the importance of allergen management, storage, good storage and transport practice.

Technology of processing and manufacturing of food:
Cereals, prevdo cereals, cereal grains, grain products; features, usability, grinding, flour types, composition, safety, legislation.
Bread, the products obtained by heat treatment and by extrusion; properties, composition, safety legislation.
Pasta; process, types, properties, composition, safety, legislation.
Confectionery and “fine” bakery products; properties, composition, safety, legislation
Preparations of cereals produced by biotechnological processes; oriental food based on cereals and pulses.
Legumes and tubers; use, processing, products safety.
Extraction of vegetable oils, margarine and mayonnaise, properties, composition, safety, legislation.
Fruit, properties, composition, changes in the composition during storage, fruit products, soft drinks, properties, composition, safety, legislation.
Vegetables; properties, composition, changing the composition during storage, during processing of vegetables, fermented products, heat treated products; properties, composition, safety, legislation.
Sugar, starch, honey; acquisition, use, confectionery, properties, composition, legislation.
Cocoa, coffee, tea, spices; properties, composition.
Meat; properties, types, composition, meat, dried meats, preserved meat-based manufacturing technology, properties, composition, safety legislation.
Fish; properties, processing of fish products
Milk; properties, composition, milk products; manufacturing technology, properties, composition, safety, legislation.
Eggs; properties, composition according to the source, products safety legislation.