SubjectsSubjects(version: 875)
Course, academic year 2019/2020
  
Process chemistry and quality control in food industry - AP352002
Title: Process chemistry and quality control in food industry
Guaranteed by: Dean's Office of Faculty of Food and Biochemical Technology (352)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1 other [hours/week]
Capacity: winter:unlimited / unlimited (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
Note: you can enroll for the course in winter and in summer semester
Guarantor: Čížková Helena doc. Ing. Ph.D.
Čurda Ladislav doc. Ing. CSc.
Sinica Andrej doc. Mgr. Ph.D.
Interchangeability : P352002
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The aim of the subject is to understand the chemical, biochemical and physicochemical changes of the main and minor components which take place during food processing in relation to unit operations and nutritional value. At the same time, the course will present modern laboratory methods (physical, physicochemical, biochemical, microbiological and sensory) for process and quality control.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

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

Literature -
Last update: Pátková Vlasta (15.11.2018)

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.

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

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/

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: 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.

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.

 
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