Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

Food preservation and packaging - E324001 (title available in Czech only)

Title:	Food preservation and packaging
Guaranteed by:	Department of Food Preservation (324)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2006 to 2011
Semester:	both
Points:	5
E-Credits:	5
Examination process:
Hours per week, examination:	2/1, Ex [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	English
Teaching methods:	full-time
Level:
Note:	you can enroll for the course in winter and in summer semester

Guarantor:	Voldřich Michal prof. Ing. CSc.

Examination dates Schedule

Syllabus

1. Mechanisms of spoilage of food products

2. Physiological and enzymatic changes

3. Chemical changes in food

4. Microbiological changes

5. Prevention of physiological changes and enzymatic reactions

6. Protection against microbial spoilage � principles of preservation methods

7. Understanding the changes as a tool for hazard analysis and risk assessment (summary of the HACCP principles)

8. Protective role of food packaging

9. Requirements of packaging materials

10. Classification of packaging materials

11. Food packaging interactions

12. Packaging systems

13. Package closures and integrity

14. Environmental aspects of food packaging

Last update: VOLDRICM (15.02.2012)