Content
- Lectures: 40 hours
- Seminar: 10 hours
- Exercises 16 hours
- Independent work: 114 hours
Subject carrier
Description
1. General content 1.1. Classification of technological processes of food
processing. 1.2. Product protection and safety, organization of the internal
control system, good manufacturing practices, traceability and allergen control.
1.3. Food labeling and declaration, packaging, storage, good storage and
transport practice. 1.4. Food additives. 2. Processing technologies, properties,
composition and legal requirements for basic food groups: 2.1. Cereal products,
pasta, bread, extruded products, 2.2. Fruit products, 2.3. Vegetables and
vegetable products, 2.4. Meat and meat products, fish, eggs, 2.5. Milk and milk
products, 2.6. Oils and fats, 2.7. Legumes and pulse products, 2.8. Cocoa, teas,
spices, modified starches, chocolate, confectionery, 2.9. Beverages without
fruit content, alcoholic beverages, wine, beer.
