BME Vegyészmérnöki és Biomérnöki Kar

nyelv / language: hu | en
A tantárgy adatlapja ebben a tantervben:
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

Responsible person and department:

Dr János Varga, ABET





Dr Varga  János


Appl.Biotechn. and Food Science

Subject is based on:

Chem.industrial processes

 Foodchem. and  nutrition


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.