SubjectsSubjects(version: 901)
Course, academic year 2021/2022
  
Principles of Food Preservation and Packaging - B324001
Title: Principy úchovy a balení potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2021 to 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 MC [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Bachelor's
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 -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)
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
Aim of the course -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

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.

Literature -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

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

Learning resources -
Last update: Votavová Lenka Ing. Ph.D. (30.01.2018)

https://e-learning.vscht.cz/

Syllabus -
Last update: Čížková Helena doc. Ing. Ph.D. (31.01.2018)

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

2. Review of the food preservation methods, elimination of microorganisms from food processing.

3. Food preservation by high temperature. Factors influencing the thermoinactivation of microorganisms. Practical aspects of the method.

4. Physical and chemical methods of direct inactivation of microorganisms.

5. Explanation of preservation based on principle of osmoanabiosis.

6. Preservation of foodstuffs by low temperature.

7. Food preservation with chemicals.

8. Biological methods of preservation. Explanation of Hurdletheory in food production.

9. The importance and function of food packaging, food packaging economics, legislative requirements for packaging.

10. Standard packaging materials, their properties and applications - wood, fabrics, paper, metals, glass, polymers.

11. Principles of active packaging. Protective function of packaging against mechanical damage.

12. Protective function of the packaging against moisture and oxidation-reductions reactions.

13. Protective function of the packaging against temperature, radiation and activity of microorganisms. The role of packaging in thermal processing of food.

14. Ecological aspects of food packaging. Assessing the safety of food packaging materials.

Registration requirements -
Last update: Votavová Lenka Ing. Ph.D. (25.01.2018)

Food Chemistry

Biochemistry I

Course completion requirements - Czech
Last update: Čížková Helena doc. Ing. Ph.D. (02.03.2018)

Úspěšné absolvování písemného zápočtového testu.

 
VŠCHT Praha