SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Introduction to Food and Biochemical Sciences - B322002
Title: Úvod do potravinářských a biochemických věd
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Old code: LMJ
Guarantor: Filip Vladimír prof. Ing. CSc.
Hrádková Iveta doc. Ing. Ph.D.
Interchangeability : N322020, N323048
This subject contains the following additional online materials
Annotation -
Fundamentals of food sciences; interconnection of food sciences with chemistry, biology, physics, some branches of medicine, agriculture, food engeneering, legislation and economy. Microbial, chemical, texture and sensorial changes of perishable foods during processing of agricultural commodities. Quality and food safety regarding to food legislation from the general and specific point of view.
Last update: Filip Vladimír (01.03.2018)
Aim of the course -

Students will obtain basic knowledge in food sciences. Students will be well informed in food terminology.

Last update: Filip Vladimír (01.03.2018)
Literature -

R: Murano P.S.(2003): Understanding Food Science and Technology, Wadsworth Cengage Learning. ISBN 978-0-538-45108-6.

Last update: Filip Vladimír (01.03.2018)
Learning resources - or printed lectures.

Last update: Filip Vladimír (02.03.2018)
Syllabus -

1. Basic information in food and food sciences. Relation to agricultural sciences. Horizontal and vertical approach to food sciences.

2. Introduction to food chemistry. Main components and chemical composition. Principal chemical reaction and biochemical processes in foods, food perishability. Chemical analysis. Role of water in foods.

3. Introduction to food microbiology. Role of microorganisms in food. Microbial safety of foods.

4. Food quality and safety. Food legislation. Sensorial, nutritional and technological properties. Foods and health.

5. Introduction to food engineering - unit operation. Food technology: production and preservation, formulation of food products, technological ingredients. Secondary technological operations(supply of energy and water). Processing of waste water. Inspection of quality vs. research and development.

6. Main processes of food preservation, anabiosis and abiosis: freezing, drying, heat treatment - thermodenaturation. Physical properties of foods. Irradiation, antimicrobial agents. Packing of foods.

7. Vertical approach to main principles in commodity groups. Production of fruit and vegetables. Storage, preservation and products.

8. Cereals and oil plants. Cereal technology: production of flour, bakery products and starch. Production of fats and oils. Food emulsions.

9. Alcoholic and nonalcoholic beverages. Fruit juices, coffee, tee. Beer, wine, spirits. Traditional fermentation technologies.

10. Modern biotechnologies in food production. Non-nutritional utilization of agricultural production.

11. Milk and dairy products. Fermented dairy products. Cheese production. Prebiotics, probiotics and nutraceutics.

12. Meat and meat products, poultry, fishes, eggs. Safety of meat products. Production of fish products.

13. Food controversies and a view of the outlook. Functional foods. Genetically modified plants. Products of organic agriculture. New technologies.

14. Foods as world commodities. Transnational concerns and corporations and globalization. Professional fulfilment in world of foods.

Last update: Filip Vladimír (02.03.2018)
Registration requirements -


Last update: Fialová Jana (18.12.2017)