SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Principles of Food Preservation - M324005
Title: Principy úchovy potravin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, C+Ex [HT]
Capacity: 60 / 60 (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Čížková Helena doc. Ing. Ph.D.
Votavová Lenka Ing. Ph.D.
Interchangeability : AM324005, N324028
Is interchangeable with: AM324005
This subject contains the following additional online materials
Annotation -
The course focuses on the 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. Attention is also paid to the barrier theory and to the practice in the production of minimally-processed foods.
Last update: Votavová Lenka (25.01.2018)
Aim of the course -

Students will be able to:

Describe the changes taking place during production and storage of food.

Propose the preservation method for particular food product.

Calculate the effectiveness of the preservation procedure and design its optimization.

Estimate the shelf-life of food product.

Last update: Čížková Helena (31.01.2018)
Literature -

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

R: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

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

A:Velíšek J., Hajšlová J.,Chemie potravin I a II, Ossis,Tábor,2009,978-80-86659-17-6

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

A:Databases for searching for primary reerences(e.g. Chemical Abstracts, SciFinder, FSTA, Web of Science, Scopus, Scirus)

Last update: Čížková Helena (31.01.2018)
Learning resources -

Last update: Čížková Helena (31.01.2018)
Syllabus -

1. Trends in food preservation and storage. Unwanted changes in food and food raw materials and possibilities how to prevent them.

2. Factors influencing food changes.

3. Product stability and shelf-life prediction.

4. Elimination of microorganisms from the food production environment.

5. Thermosterilization. Factors influencing the thermoinactivation of microorganisms. Methods of heat transfer and thermosterilization.

6. Ohmic, dielectric and infrared heating of food (principle, equipment, practical use).

7. Non-thermal methods of food preservation - irradiation.

8. Non-thermal methods of food preservation - preservation by high hydrostatic pressure, ultrasound, high-intensity pulsed electric field and other modern physical and chemical procedures.

9. Osmoanabiosis. Reduction of water activity in food by drying, evaporation, sweetening, salting and freezing.

10. Preservation by low temperature. Refrigeration and cold storage of food. Food cooling methods. Freezing and freezer storage of food. Freezing methods and conditions. Changes during freezing and storage.

11. Chemical methods of food preservation. Properties of selected chemical aditives. Principles of action. Technological and health aspects.

12. Biological methods o ffood preservation (cenoanabiosis). Alcoholic, lactic acid and acetic acid fermentation, microbial proteolysis. Hurdle theory.

13. Summary of data for risk analysis for different types of products. Practical examples of food products, design of a possible preservation method, definition of factors affecting their undesirable changes and prediction of their shelf life.

14. Calculation and evaluation of the inactivation/inhibition effect of individual food preservation methods.

Last update: Čížková Helena (12.06.2023)
Registration requirements -

Food chemistry



Food technology

Last update: Votavová Lenka (30.01.2018)