SubjectsSubjects(version: 846)
Course, academic year 2018/2019
  
Introduction to Food Sciences - N322020
Title in English: Úvod do potravinářských a biochemických věd
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2013 to 2018
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 MC [hours/week]
Capacity: 240 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Old code: LMJ
Guarantor: Filip Vladimír prof. Ing. CSc.
Interchangeability : N323048
This subject contains the following additional online materials
Annotation -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)
Fundamentals of food sciences; interconnection of food sciences with chemistry, biology, physics, some branches of medicine, agriculture, food engeneering, legislation and economy. Microbial, chemical, texture and sensorial changes of perishable foods during processing of agricultural commodities. Quality and food safety regarding to food legislation from the general and specific point of view.
Aim of the course -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)

Students will obtain basic knowledge in food sciences. Students will be well informed in food terminology.

Literature -
Last update: Filip Vladimír prof. Ing. CSc. (25.09.2013)

R: Murano P.S.(2003): Understanding Food Science and Technology, Wadsworth Cengage Learning. ISBN 978-0-538-45108-6.

Learning resources -
Last update: Filip Vladimír prof. Ing. CSc. (25.09.2013)

Printed lectures.

Syllabus -
Last update: Filip Vladimír prof. Ing. CSc. (19.10.2015)

1. Basic information in food and food sciences. Relation to agricultural sciences. Horizontal and vertical approach to food sciences.

2. Introduction to food chemistry. Main components and chemical composition. Chemical analysis and chemical reactions in foods, food perishability. Role of water in foods.

3. Introduction to food microbiology. Role of microorganisms in food. Food safety.

4. Food quality and safety. Food legislation. Sensorial, nutritional and technological properties. Foods and health.

5. Introduction to food technology: production and preservation, formulation of food products, technological ingredients. Secondary technological operations(supply of energy and water). Processing of waste water. Inspection of quality vs. research and development.

6. Main processes of food preservation: freezing, drying, additional heat treatment. Physical properties of foods. Irradiation, antimicrobial agents. Packing of foods.

7. Vertical approach to main principles in commodity groups. Production of fruit and vegetables. Storage, preservation and food products.

8. Cereals and oil plants. Cereal technology: production of flour, bakery products and starch. Production of fats and oils. Food emulsions.

9. Alcoholic and nonalcoholic beverages. Fruit juices, coffee, tee. Beer, wine, spirits. Traditional fermentation technologies.

10. Modern biotechnologies in food production. Non-nutritional utilization of agricultural production.

11. Milk and dairy products. Fermented dairy products. Cheese production.Prebiotics, probiotics and nutraceutics.

12. Meat and meat products, poultry, fishes. Safety of meat products. Production of fish products.

13. Food controversies and a view of the outlook. Functional foods. Genetically modified plants. Products of organic agriculture. New technologies.

14. Foods as world commodities. Transnational concerns and corporations and globalization. Professional fulfilment in world of foods.

Registration requirements -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)

None.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na zkoušku a její absolvování 1,5 42
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 40
Examination test 60

 
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