SubjectsSubjects(version: 896)
Course, academic year 2021/2022
Advanced Processes in Food Technology and Biotechnology - AM321006
Title: Advanced Processes in Food Technology and Biotechnology
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:2/2 C+Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
For type:  
Guarantor: Bubník Zdeněk prof. Ing. CSc.
Interchangeability : N321003
Last update: Kubová Petra Ing. (15.04.2021)

1. Trends in Food Engineering

2. Mass transfer, Nucleation, Precipitation

3. Crystallization in food technologies

Particles size distribution, Granulometric analysis

4. Photocatalytic processes in food technologies

Application of vapour diagramms

5. Separation processes

6. Membrane processes

7. Electrodialysis, Pervaporation, Adsorption

8. Chromatographic and ionex separation

Modeling � Simulation � Experiment

9. High pressure processes

10.Thermal processes, Unsteady-state heat transfer

11.Heating, Cooling, Vaporization, Physical properties of food

12.Rheological properties of foods - LAB presentation

13.Computer Image Analysis in Food technologies, presentation

14.Membrane separation: micro-, ultra and nano-filtration,