SubjectsSubjects(version: 949)
Course, academic year 2023/2024
Laboratory of food technology and process control - M352006
Title: Laboratoř oboru
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:0/5, MC [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Guarantor: Sluková Marcela doc. Ing. Ph.D.
Horáčková Šárka doc. Ing. CSc.
Václavíková Eliška Ing. Ph.D.
Class: Základní laboratoře
Interchangeability : N352014
This subject contains the following additional online materials
Annotation -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)
The laboratory works will be concerned with component food analysis and quality control of raw materials and final foodstuffs. The products such as molasses, sugar, confectionery, mill products, fruits, vegetables, meat products, milk and dairy products will be observed with regard to their nutrients content and physical properties of food component (moisture, starch, non-starch polysaccharides, proteins, lipids, organic acids etc.). The rheology and texture analysis of food and the functional packaging properties will be evaluated also. Microbiology analysis will be realized in chosen food and cosmetic products (basic microbiology evaluation, identification of unknown bacteria in food, estimation of microorganisms of starter and protective cultures, especially lactic acid bacteria).
Aim of the course -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

Students will be able to:

analyze food ingredients and food materials using different methods and techniques that are applied in operational practice;

assess the quality of raw materials and intermediate terms used in the manufacturing proces;

evaluate the quality of the final food product;

evaluate the food on a microbiological basis.

Literature -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

R: Nollet L.M.L. (ed) (2004): Handbook of Food Analysis, Volume 1 - 3, Marcel Dekker. ISBN: 0-8247-5039-X.

R: Instructions, standards, rules relating to the determination of the content, quality and characteristics of the individual ingredients in food materials.

Learning resources -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

On-line study materials for e-learning of the subject.

Teaching methods - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

Experimentální laboratorní výuka formou individuálních laboratorních úloh.

Syllabus -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

1. Control methods of sugar and chocolate processing.

2. Control methods of mill and bakery technology.

3. Control methods of starch technology (quality control of potatoe and wheat starch).

4. Control methods of processing of fruit and vegetables (electrophoresis of anions and cations).

5. Control methods of processing of eggs, meat and fish (quality control of meat and meat products).

6. Control methods of processing of oils and fats (quality control of triacylglycerols and rancidity).

7. Control methods of processing of milk (analysis of proteins in dairy products).

8. Functional properties of food packaging.

9. Particle size distribution and colloidal stability in selected foodstuffs.

10. Rheological properties and texture in selected foodstuffs.

11. Microbiological analysis of food/cosmetic product. Microbiological control of the environment.

12. Evaluation of bacterial, yeast and mould cultures used in food industry/laboratory.

13. Characterisation and identification of bacteria.

14. Quantitative determination of lactic acid bacteria.

Registration requirements -
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

Food Technology and Biotechnology

Analysis of Foods and Natural Products

Course completion requirements - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (27.04.2022)

Výsledná klasifikace předmětu je složena:

průměrná známka z přípravy + práce v laboratoři + hodnocení protokolu + hodnocení závěrečného testu.

Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 4 112
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Příprava na zkoušku a její absolvování 0.5 14
5 / 3 140 / 84