SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Principles of Food Preservation - D324001
Title: Principy úchovy potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
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: Votavová Lenka Ing. Ph.D.
Čížková Helena doc. Ing. Ph.D.
Z//Is interchangeable with: AP324001, P324001
Annotation -
Last update: Votavová Lenka Ing. Ph.D. (01.04.2014)
The courses summarize the physiological, enzymatic, chemical and microbiological changes taking place in foods, and explain the basic principles of food preservation in the context of classification methods, i.e. - abiosis and anabiosis. This course allows students to combine the information obtained from the previous study to evaluate the relationships especially aimed at identifying causes of changes or defects and to predict behaviour of food at different storage conditions or processing. Completion of the course, students will apply with greater understanding principles of HACCP and procedures based on risk analysis.
Aim of the course -
Last update: Votavová Lenka Ing. Ph.D. (01.04.2014)

Students will be able to:

To predict the behavior of food at different processing conditions and storage.

To optimize the production process in terms of increasing the nutritional value of food and utility.

To identify critical technological operations to the safety of food in different commodities.

To identify the causes of changes or defects food during production and storage.

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

Fellows P.J.,Food Processing Technology, Principles and Practice, Woodhead Publishing,2009,978-1-84569-216-2.

Heldman D.R.,Food Preservation Process Design,Elsevier Inc.,2011,978-0-12-372486-1.

Karel M, Lund D.B.,Physical Principles of Food Preservation,Marcel Dekker, Inc., 2003,0-8247-4063-7.

Tucker G.S., Food Biodeterioration and Preservation, Blackwell Publishing Ltd, 2008, 9781405154178.

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

1. Factors influencing undesirable changes in food. Shelf-life prediction methods.

2. Food microbiology, health aspects, factors affecting the growth of microorganisms, properties of major groups of microorganisms and relationships between them.

3. Chemical reactions of food ingredients as the base of qualitative defects, health and nutritional aspects of chemical reactions, recapitulation of information about basic food ingredients.

4. Enzymes in food, enzyme inactivation theory and inhibition methods, control of enzymatic reactions by technological processes.

5. Explanation of preservation principles based on properties of microorganisms, chemical and enzymatic changes.

6. Theory of thermo-sterilisation, kinetics of inactivation of microorganisms, calculation of inactivation effect of heating, optimization of sterilization procedures.

7. Physical abiotic methods of inactivation of microorganisms, current state and trends, examples of applications.

8. Chemical abiotic methods of inactivation of microorganisms, overview of chemo-sterilisation, use of disinfectants, practical applications.

9. Influence of water activity on the growth of microorganisms, chemical and enzymatic reactions. Theoretical aspects of drying, evaporation, soaking and salting methods. Technological arrangement of driers and evaporators.

10. Influence of low temperatures on physiological processes in living organisms, on chemical and enzyme reactions and on the development of microorganisms in processed foods. Methods and equipment used in refrigeration and freezing technology.

11. Influence of chemical additives (preservatives) on the growth of microorganisms, properties of individual substances, technological processes, defects and limitations, practical aspects.

12. Biological methods of preservation. Traditional fermentation processes, probiotic and protective cultures.

13. Minimally processed foods. Hurdle theory. Methods for food shelf life determination and prediction.

14. Individual project elaborated with regard to dissertation topic.

Entry requirements -
Last update: Votavová Lenka Ing. Ph.D. (30.01.2018)

Knowledge of food chemistry, food technology and food microbiology.

Course completion requirements -
Last update: Votavová Lenka Ing. Ph.D. (30.01.2018)

Oral examination and elaboration of project with regard to the topic of dissertation.

Coursework assessment
Form Significance
Defense of an individual project 20
Oral examination 80

 
VŠCHT Praha