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Budapest University of Technology and Economics Faculty of Chemical Technology and Biotechnology |
Biomérnöki alapképzési szak nappali BSc |
Subject data sheet
Food Technology
Name of the subject in Hungarian: Élelmiszeripari technológia
| Course ID | Assessment | Credits |
| BMEVEBEA606 | 2+0+0/v | 2 |
Further information on the subject (current semester):
Responsible person and department:
Dr János Varga, ABET
Lecturer:
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Name: |
Post: |
Department: |
|
Dr Varga János |
prof.assistant |
Appl.Biotechn. and Food Science |
Subject is based on:
Chem.industrial processes
Foodchem. and nutrition
Requisities:
Studies of raw materials of foods and principles/prctice of food processing/technology
Aim of the subject:
Basic principles of food technology, Classification of food processing Raw materials of food: production and transfering, fruits and vegetables, animals raw materials. Row material preparation /cleaning, sorting, classification/. Sizereduction and mixing of raw materials. Mechanical separations /solid and liquid matarials/. Membrane separations /ME,UF, NF, RO/. Fermentation and enzym technology of foods. Processing by application of heat /blanching, pasteurisation/. Heat sterilisation. Evaporation process in food technology. Extrusion technique. Dehydratation of foods. Baking and roasting of raw materials for food. Processing by the removal of heat /chilling and freezing/. Meat industrial processing: Qualification of raw materials, Technology of slaughter hous, of meat poductes, dairy industry /milk productions, cheese/, cereals /milling products and qualifications of flours/, baking industry /bread making/, confectionery industry /drops,fondant and chocolate products/, wine productions, Champagne industry, spirits and liqueurs
Program of the subject has been developed by:
Last modified: 2024-05-16 09:23:16
Data sheets of other subjects can be found here.