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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
A student will be able to: • assess and quantify possible interactions and reactions of ingredients during the individual steps of food processing and storage • optimize production and storage conditions to achieve optimal sensory and nutritional properties and eliminate process contaminants while ensuring product safety • to select and use analytical methods to control the quality of raw materials, intermediate products, and food products |
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Last update: Čížková Helena doc. Ing. Ph.D. (16.09.2018)
R: Nollet L.M.L. (editor): Handbook of Food Analysis, Volume 1 - 3, Marcel Dekker, Inc., 2004, ISBN: 0-8247-5039-X R: Belitz H.D., Grosch W., Schieberle P.: Food Chemistry, 4th Ed., Springer Berlin 2009, ISBN 978-3-540-69935-4. R: Velíšek J.: The chemistry of food. Wiley Blackwell, 2014. ISBN: 978-1-118-38381-0. |
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/ https://ndb.nal.usda.gov/ndb/ https://www.fda.gov/Food/default.htm https://ec.europa.eu/info/food-farming-fisheries_en http://www.efsa.europa.eu/ |
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
Lectures, tutorials, project work. |
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
Not required |
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Last update: Kubová Petra Ing. (18.12.2018)
General topics: • Unit operations and their influence on chemical, biochemical and physicochemical changes of food ingredients (heat treatment, drying, freezing, membrane processes, fermentation, ...) • Optimization of the production process in terms of maintaining the safety and increasing the nutritional and sensory value of the food • The principles of the methods used in the process and quality control Specialization: • Shelf life prediction procedures • Characteristics of chemical, biochemical and nutritional changes of the components of milk during processing on individual products • Characteristics of chemical, biochemical and nutritional changes of components of cocoa beans in the production of chocolate • Instrumental methods for determining the cause of food defects • Laboratory tools for detecting food adulteration • Overview of electrophoretic methods, their development, and application in food analysis • Overview of spectroscopic methods, their development and application in food analysis • Process control of milk and dairy products • Process control of cereal products • Process control of oils and fats
The content of the subject will be adapted to the topic of the doctoral thesis. |
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
Not required |
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Last update: Čížková Helena doc. Ing. Ph.D. (14.09.2018)
Oral examination and elaboration of project with regard to the topic of dissertation. |