SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Trends in Food Preservation - AP324001
Title: Trends in Food Preservation
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
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: Votavová Lenka Ing. Ph.D.
Čížková Helena doc. Ing. Ph.D.
Interchangeability : D324001, P324001
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The course summarizes the physiological, enzymatic, chemical and microbiological changes taking place in foods, and explain the basic principles of food preservation in the context of classification methods, i.e. - abiosis and anabiosis, and defines new trends. This course allows students to combine the information obtained from the previous study to evaluate the relationships especially aimed at identifying causes of changes or defects and to predict behaviour of food at different storage conditions or processing. Completion of the course, students will apply with greater understanding principles of HACCP and procedures based on risk analysis.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Students will be able to:

To predict the behavior of food at different processing conditions and storage.

To optimize the production process in terms of increasing the sensorial and nutritional value and maintaining food safety.

To identify the causes of changes or defects food during production and storage.

Literature -
Last update: Pátková Vlasta (15.11.2018)

R: Fellows P.J.,Food Processing Technology, Principles and Practice, Woodhead Publishing,2009,978-1-84569-216-2.

R: Tucker G.S., Food Biodeterioration and Preservation, Blackwell Publishing Ltd, 2008, 9781405154178.

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/

http://faculty.weber.edu/coberg/class/3853/

http://www.fao.org/docrep/010/ai407e/AI407E00.htm#Contents

http://www.tis-gdv.de/tis_e/ware/inhaltx.htm

https://quizlet.com/60229340/lesson-6-thermal-preservation-of-food-flash-cards/

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures, tutorials, project work.

Requirements to the exam -
Last update: Pátková Vlasta (15.11.2018)

Not required

Syllabus -
Last update: Pátková Vlasta (15.11.2018)

Division into 4 modules:

1) P1: Principles of food preservation (factors affecting unwanted food changes, explanation of principles of preservation based on properties of microorganisms, chemical, physical and enzymatic changes, traditional methods of preserving foods).

2) P1: Advances and trends in the field, advantages and limitations of new methods and approaches (e.g. hurdle theory, active packaging systems, mild physical methods of food processing, bacteriocins).

3) W1: Practical tasks to predict the changes in food under different processing and / or storage conditions, and to propose the optimization and corrective measures in production and distribution chain. It includes the implementation of selected physico-chemical, chemical and microbiological analyses of foods (in the case of packaged foods also inner atmosphere analysis) using modern analytical techniques and instruments.

4) W2: Independent project elaborated with respect to the dissertation theme

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

Not required

Registration requirements -
Last update: Pátková Vlasta (15.11.2018)

Not required

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Oral examination and elaboration of project with regard to the topic of dissertation.

 
VŠCHT Praha