Introduction to Food Sciences - N322020
Title: Úvod do potravinářských a biochemických věd
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Old code: LMJ
Guarantor: Filip Vladimír prof. Ing. CSc.
Interchangeability : N323048
Is interchangeable with: B322002, N323048
Examination dates   Schedule   
Annotation -
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.
Last update: Filip Vladimír (24.09.2013)
Aim of the course -

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

Last update: Filip Vladimír (24.09.2013)
Literature -

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

Last update: Filip Vladimír (25.09.2013)
Syllabus -

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.

Last update: Filip Vladimír (19.10.2015)
Learning resources -

Printed lectures.

Last update: Filip Vladimír (25.09.2013)
Registration requirements -

None.

Last update: Filip Vladimír (24.09.2013)
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