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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Students will be able to: analyze food and food ingredients by various analytical and special methods and techniques that are applied in operational practice; assess the quality of raw materials and intermediates in terms of processing processes used; evaluate the quality of the final food product; to evaluate the food on a microbiological basis. |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Nollet L.M.L. (ed) (2004): Handbook of Food Analysis, Volume 1 - 3, Marcel Dekker. ISBN: 0-8247-5039-X. |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
http://sch.vscht.cz/materialy/stud_mgr/ http://ukp.vscht.cz/studium/mgrstudium/prvni-rocnik/laboratore-oboru http://umtk.vscht.cz/ESO/LOTP |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Experimental laboratory training. |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
1. Control methods of sugar and chocolate processing. 2. Control methods of mill technology and cereals. 3. Control methods of starch technology (quality control of potatoes and wheat starch). 4. Control methods of processing of fruit and vegetables (electrophoresis of anions and cations). 5. Control methods of processing of eggs, meat and fish ( quality control of meat and meat products). 6. Control methods of processing of oils and fats (quality control of triacylglycerols and rancidity). 7. Control methods of processing of milk (analysis of proteins in dairy products). 8. Functional properties of food packaging. 9. Particle size distribution and colloidal stability in selected foodstuffs. 10. Rheological properties and texture in selected foodstuffs. 11. Microbiological analysis of food/cosmetic product. 12. Evaluation of bacterial, yeast and mould cultures used in food industry/laboratory. 13. The identification of unknown bacteria. 14. Quantitative determination of lactic acid bacteria in the food product. |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
Food Technology and Biotechnology Food and Microbial Analysis Analysis of Foods and Natural Products |
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Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
The final classification of the course is composed of: average mark of preparation + work in the laboratory + evaluation of the protocol + evaluation of the final test. |
Teaching methods | ||||
Activity | Credits | Hours | ||
Účast v laboratořích (na exkurzi nebo praxi) | 4 | 112 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
Příprava na zkoušku a její absolvování | 0.5 | 14 | ||
5 / 5 | 140 / 140 |