SubjectsSubjects(version: 946)
Course, academic year 2023/2024
Advanced processes in Food Technology - D321007
Title: Vybrané procesy potravinářských výrob
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Bubník Zdeněk prof. Ing. CSc.
Annotation -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
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: Henke Svatopluk Ing. Ph.D. (26.01.2018)

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 - Czech
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

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

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

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

P. Kadlec, K. Melzoch, M. Voldřich a kol.: Technologie potravin - Procesy a zařízení potravinářských a biotechnologických výrob. KEY Publishing, Ostrava, 2012.

Teaching methods -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

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

Syllabus -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

1. Mass transfer, Diffusion, Extraction

2. Crystallization, Nucleation, Precipitation

3. Crystal size distribution, Granulometric analysis

4. Heat transfer, Unsteady-state heat transfer

5. Heating, Cooling, Vaporization, Freeze and Hot-air drying

6. Physical properties of foods

7. Membrane processes, Electrodialysis

8. Ion exchange, Preparative chromatography, Adsorption

9. Rheology and texture, Basic model systems

10. Rheology measurement, Instrumental methods

11. Rheological behavior of foods, Non-Newtonian behavior

12. Desintegration processes, Milling

13. Sedimentation, Dispersion stabilization

14. Centrifugation, Application in food industry

Registration requirements -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

Chemical Engineering I

Physical Chemistry I

Course completion requirements -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

Attendance on lectures, seminars and workshops.

Encompassment of project in frame of calculation and modelling.

Passing an exam.

Coursework assessment
Form Significance
Regular attendance 30
Examination test 30
Oral examination 40