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Last update: Votavová Lenka Ing. Ph.D. (01.04.2014)
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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. |
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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. |
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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. |
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Last update: Votavová Lenka Ing. Ph.D. (30.01.2018)
Knowledge of food chemistry, food technology and food microbiology. |
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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 |