Technologist of perishable foods

University of Chemistry and Technology Prague

Overview:

University of Chemistry and Technology Prague

Faculty of Food and Biochemical Technology

Field of study:
Chemical engineering and processes
Number of credits:
6
Course length:
168 hours
Assessment type:
Examination
Teaching language:
Czech

Course description:

The program of lectures and laboratory tasks is dedicated to persons who are responsible for the quality and safety of the production of perishable foods and meals (meat products, fruit and vegetable products, ready to eat meals). The course serves to acquire and expand knowledge for middle management of food business operators and for novice food business operators in the area of production and distribution of non-sustainable food and meals.

Course content:

The course consists of 168 hours, with 84 hours of direct lessons. 84 hours are dedicated to student's independent works (training, self-study). The program consists of a two-semester study of selected subjects. In the first semester, the following subjects are taught: Basics of food legislation, Basics of food preservation and microbiology, Basic systems of food safety and quality. In the second semester: Selected technologies of food of animal origin, Selected echnology of foods of plant origin, Operational and practical food evaluation laboratories.

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