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Lecturer(s)
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Course content
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Excursion to selected food factories with a focus on production technology.
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Learning activities and teaching methods
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Lecture supplemented with a discussion, Field trip
- Attendance on a field trip (number of real hours - maximum 8h/day)
- 12 hours per semester
- Presentation preparation (report) (1-10)
- 10 hours per semester
- Preparation for formative assessments (2-20)
- 8 hours per semester
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| prerequisite |
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| Knowledge |
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| The basic knowledge of the foundations of chemical fermentation, brewery-malting technologies and other fermentation technologies are expected. |
| learning outcomes |
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| Students are able to: - describe different types of technological systems - explain working conditions of different technologies - explain the context of technical and economical conditions of production procces - formulate the specifics of different production processes and the application of these products. |
| teaching methods |
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| Lecture supplemented with a discussion |
| Field trip |
| assessment methods |
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| Skills demonstration during practicum |
| Individual presentation at a seminar |
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Recommended literature
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