Advances in Food Processes - AP321003
Title: Advances in Food Processes
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Teaching methods: full-time
For type: doctoral
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Bubník Zdeněk prof. Ing. CSc.
Henke Svatopluk Ing. Ph.D.
Interchangeability : P321003
Examination dates   
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The course consists of basic preparation of food technologists in the application of process engineering in the management and control of the food production and biotechnology industries. It builds on previous general subjects Chemical Engineering and Physical Chemistry and extends them in areas that are characteristic of food production and biotechnology. The course provides information not only for the study of their own technology, but as for the packaging and storage of food and for the study of changes in nutritional value during processing of food products. Special emphasis is given to a promising new processes and trends that are introduced into the food technology.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Students will be able to:

Manage and control food processes from the point of view of energy consumption, environmental impact, minimizing damage to materials, minimizing the effect on the nutritional value of the product during processing.

Find the right solution for greater appreciation of raw materials, ie the selection of separation and isolation processes for obtaining biologically and nutritionally valuable substances from raw materials and intermediate food products.

Be able to evaluate and select appropriate technological process or procedure for treatment or obtaining materials with desired biological effects, design and calculate the appropriate conditions for subsequent storage and distribution processes.

Basic knowledge and overview of modern and prospective processes in food and biotechnological productions.

Literature -
Last update: Kubová Petra Ing. (18.12.2018)

R: P.J. Fellows: Food processing technology, CRC Press, Boca Raton, 2009.����

R: G. Barbosa-Canovas: Global issues in food science and technology, Elsevier, London, 2009.����

A: A.I. Schaefer: Nanofiltration. Elsevier, Oxford, 2005.����

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures, seminars, tuition, computer classroom (control, modelling, simulation)

Syllabus -
Last update: Kubová Petra Ing. (18.12.2018)

Trends in Food Engineering, Mass transfer, Nucleation, Precipitation, Crystallization in food technologies, Particles size distribution, Granulometric analysis, Photocatalytic processes in food technologies, Application of vapour diagramms, Separation processes, Membrane processes, Electrodialysis, Pervaporation, Adsorption, Chromatographic and ionex separation, Modeling - Simulation – Experiment, High pressure processes, Thermal processes, Unsteady-state heat transfer, Heating, Cooling, Vaporization, Physical properties of food, Rheological properties of foods - LAB presentation, Computer Image Analysis in Food technologies, presentation, Membrane separation: micro-, ultra and nano-filtration.

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

Master's degree in Food Technology

Registration requirements -
Last update: Kubová Petra Ing. (11.09.2019)


Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

attendance on lectures, seminars and workshops

encompassment of project in frame of calculation and modelling

passing an exam