SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Principles of Food Preservation and Packaging - B324001
Title: Principy úchovy a balení potravin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, MC [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Čížková Helena doc. Ing. Ph.D.
Interchangeability : N324001
This subject contains the following additional online materials
Annotation -
The course is divided into two parts. Principles of Food Preservation focus on the various methods of food preservation. The basic principles are described for each method, the method of storage products and changes that can be expected during storage products are given. Food packaging is focused on describing of the basic functions of food packaging. It describes methods of construction packages for the protection of the packaged product from mechanical changes, changes in moisture, oxidation processes, changes in taste and smell, the effect of temperature, the effects of contamination by micro-organisms, insects and rodents, etc. Attention is also paid to the hygienic aspects of food packaging and to the effect of the packaging systems on the environment
Last update: Čížková Helena (31.01.2018)
Aim of the course -

Students will:

Be able to describe possible changes during food production and storage.

Know basic principles of food preservation and preservation methods.

Have an overview of packaging materials used in food packaging.

Have a knowledge about protective functions of food packaging.

Last update: Čížková Helena (31.01.2018)
Literature -

A:Kadlec P.,Melzoch K.,Voldřich M. a kol.,Procesy a zařízení potravinářských a biotechnologických výrob,Key Publishing,Ostrava,2011,978-80-7418-086-6

A:Kadlec P., Melzoch K., Voldřich M. a kol.,Co byste měli vědět o výrobě potravin, Technologie potravin, Key Publishing,Ostrava,2009,978-80-7418-051-4

Last update: Čížková Helena (31.01.2018)
Learning resources -

Last update: Votavová Lenka (30.01.2018)
Syllabus -

1. Classification of changes in food and food raw materials.

2. The different methods of food preservation. Removal of microorganisms from food production.

3. Food preservation methods using the thermal processes – pasteurization and sterilization. Factors influencing the thermoinactivation of microorganisms.

4. Osmoanabiotic methods of food preservation

5. Food preservation methods using low temperatures – cold storage of food and freezing of food.

6. Chemical substances used in food preservation - chemosterilization and chemoanabiosis.

7. Biological methods of food preservation.

8. Basic functions and requirements for food packaging. Packaging materials for food packaging made of wood, fabrics, paper, metals and glass – basic stages of production, functional properties and use in food packaging.

9. Packaging materials made of plastics. Basic types of plastics, their functional properties and use in food packaging. Edible packaging.

10. Interaction between packaging and food. Functional parameters of the packaging system. Principles of active packaging. Protection of food by packaging against mechanical damage, changes in humidity, microbial spoilage of food and against the activity of insects and rodents.

11. Protection of food by packaging against changes in humidity. The role of packaging in food irradiation and the protective function of packaging against the unwanted effects of radiation.

12. Protection of food by packaging against oxidation-reduction changes and changes in the taste and smell of food.

13. Protective function of the packaging against temperature changes. The role of packaging in thermal processing of food. Microwave heating of packaged food.

14. Ecological aspects of food packaging. Contamination of food by components of packaging materials. Evaluation of the health safety of food packaging.

Last update: Votavová Lenka (11.09.2023)
Registration requirements -

Food Chemistry

Biochemistry I

Last update: Votavová Lenka (25.01.2018)
Course completion requirements - Czech

Úspěšné absolvování písemného zápočtového testu (> 50 % ze 100 %) z části Principy úchovy potravin.

Úspěšné absolvování písemného zápočtového testu (> 50 % ze 100 %) z části Balení potravin.

Last update: Votavová Lenka (11.09.2023)