Study programmes / C-HE Horticultural Engineering / Technology of Soft Beverages
Course code:TNN
Course title in language of instruction:Technologie nealkoholických nápojů
Course title in Czech:Technologie nealkoholických nápojů
Course title in English:Technology of Soft Beverages
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master
Semester:WS 2018/2019 - FH
Name of lecturer:Ing. Pavel Híc, Ph.D. (examiner, instructor, lecturer, supervisor, tutor)
Ing. Petr Šnurkovič, Ph.D., DiS. (lecturer)
Aims of the course:Education provides summary of material composition, adulterization and raw materials processing. Usage of subsidiary technical means is a part of the subject as well.
Course contents:
1.Introduction, definition of soft drinks, their division, law requirements, market distribution (allowance 2/0)
2.Water, treatment water, qualitative requirements for potable water (allowance 2/0)
3.Raw materials, ingredients, adjuvans (allowance 2/0)
4.Fruits semi-finished products and concentrates processing, their storage (allowance 4/0)
5.Fruit beverages processing, thickening, clarification, filtration, filling in wrappers (allowance 4/0)
6.Stabilization of beverages, pasteurization (allowance 2/0)
7.Carbonated beverages (allowance 2/0)
8.Adulterization of soft drinks.
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 2/0)
9.Vegetable squash, non-alcoholic beer, tea, coffee.
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 4/0)
10.Packing material (allowance 2/0)
11.Excursion in 2nd year of bachelor study (allowance 0/10)
12.Compulsory occupational practice (allowance 0/10)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to create new ideas (creativity)
-ability to solve problems
-ability to speak and write in mother tongue
-ability to work independently
-basic computing skills
-capacity to learn
-general knowledge
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
-Ability to apply knowledge in practice
-Knowledge about compounds of fruit and vegetable
-knowledge of fruits and vegetables postharvest technology
-Knowledge of standards for food safety.
-Knowledge of the principles of non-alcoholic beverages production.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Participation in lectures, oral examination.
The minimal requirements for passing:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     professional educational excursion10 h
     practical training10 h
     consultation2 h
     preparation for exam45 h
     preparation for regular assessment6 h
     report from excursion, tour, practical placement5 h
     elaboration of reports6 h
Total112 h

Basic reading list
  • Col. Základy potravinárskych technológií: spracovanie rastlinných a živočišných surovín. Cereálne a fermentačné technológie. Uchovávanie, hygiena a ekológia potravín. 1st ed. Bratislava: Malé Centrum, 1996. 511 p. ISBN 80-967064-1-1.
  • KYZLINK, V. Základy konzervace potravin. Praha: SNTL -- Nakladatelství technické literatury, 1980. 516 p.
  • HRUDKOVÁ, A. -- MARKVART, J. Nealkoholické nápoje. 1st ed. Praha: SNTL, 1989. 557 p.
  • KYZLINK, V. Teoretické základy konzervace potravin. 1st ed. Praha: SNTL, 1988. 511 p.