SubjectsSubjects(version: 947)
Course, academic year 2023/2024
Advances in starch chemistry and technology - D321009
Title: Vybrané kapitoly z chemie a technologie škrobu
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2013
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
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: Šárka Evžen doc. Ing. CSc.
Annotation -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)
The subject deals with the properties of starch and starch dispersions, which depend on its origin and/or chemical modification. The technologies of native starches used in the Czech Republic are discussed. Food and non-food industrial applications of starch and products of starch (starch derivatives, oxidized starches, dextrins, hydrolysates). Technological procedures of the chemical and biochemical products of starch.
Aim of the course -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)

Students will have extended knowledge of the chemistry and technology of starch.

Literature -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)

Be-Miller J., Whistler, R. (2009): Starch: Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

Syllabus -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)

1 Physical and chemical properties of starch

2 Variants of potato, wheat and corn starch technologies

3 Thinned and oxidized starches

4 Starches modified by physical methods

5 Chemical derivatives of starch: starch ethers and esters, crosslinked starches

6 Dextrin

7 Acid and enzymatic hydrolysis of starch

8 Food and non-food use of starch products

Registration requirements -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)

Food Technology and Food (Chemical) Engineering.

Course completion requirements -
Last update: Šárka Evžen doc. Ing. CSc. (10.03.2014)

Oral examination, periodical consultation.

Coursework assessment
Form Significance
Regular attendance 20
Oral examination 80