Advances in starch chemistry and technology - P321007
Title: Vybrané kapitoly z chemie a technologie škrobu
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: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Qualifications:  
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Level:  
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: Šárka Evžen doc. Ing. CSc.
Smrčková Petra Ing. Ph.D.
Examination dates   Schedule   
Annotation -
The subject deals with the properties of starch and starch dispersions, which depend on its origin and/or chemical modification. The technologies of native starches used in the Czech Republic are discussed. Food and non-food industrial applications of starch and products of starch (starch derivatives, oxidized starches, dextrins, hydrolysates). Technological procedures of the chemical and biochemical products of starch.
Last update: Pátková Vlasta (11.06.2018)
Course completion requirements -

Oral examination, periodical consultation.

Last update: Pátková Vlasta (11.06.2018)
Literature -

Be-Miller J., Whistler, R. (2009): Starch: Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

Last update: Pátková Vlasta (11.06.2018)
Syllabus -

1 Physical and chemical properties of starch

2 Variants of potato, wheat and corn starch technologies

3 Thinned and oxidized starches

4 Starches modified by physical methods

5 Chemical derivatives of starch: starch ethers and esters, crosslinked starches

6 Dextrin

7 Acid and enzymatic hydrolysis of starch

8 Food and non-food use of starch products

Last update: Pátková Vlasta (11.06.2018)
Learning outcomes -

Students will have extended knowledge of the chemistry and technology of starch.

Last update: Pátková Vlasta (11.06.2018)
Registration requirements -

Food Technology and Food (Chemical) Engineering.

Last update: Pátková Vlasta (11.06.2018)