SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Principles of Food Preservation and Packaging - N324001
Title: Principy úchovy a balení potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2018
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 [hours/week]
Capacity: 54 / 54 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Votavová Lenka Ing. Ph.D.
Čížková Helena doc. Ing. Ph.D.
Interchangeability : S324026
Z//Is interchangeable with: S324026N
This subject contains the following additional online materials
Annotation -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)
The course is divided into two parts. Principles of Food Preservation focus on the various 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. Food packaging is focused on describing of the basic functions of food packaging. It describes methods of construction packages for the protection of the packaged product from mechanical changes, changes in moisture, oxidation processes, changes in taste and smell, the effect of temperature, the effects of contamination by micro-organisms, insects and rodents, etc. Attention is also paid to the hygienic aspects of food packaging and to the effect of the packaging systems on the environment
Aim of the course -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

Students will be able to:

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

Propose the preservation method for particular food product.

Calculate the lethal effect of heating and design its optimization.

Suggest a packaging system for a given food product including specifications functional properties of suitable packaging materials.

Specify the possibility of using a packaging material during food processing.

Literature -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

R:Voldřich M.,Principy zpracování a úchovy potravin,Metody konzervace potravin,Prozatimní učební text,Praha,1999

R:Dobiáš J.,Čurda D.,Sylabus textů k přednáškám z předmětu Balení potravin,Provizorní učební text,Praha,2004

A:Kyzlink V.,Teoretické základy konzervace potravin,SNTL,Praha,1989

A:Čurda D.,Balení potravin,SNTL,Praha,1982

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

A: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

Learning resources -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

http://www.vscht.cz/ktk/www_324/studium/KP/konzervace.swf

http://www.vscht.cz/ktk/www_324/studium/KP/KP1.pdf

http://www.vscht.cz/ktk/www_324/studium/KP/KP2.pdf

http://www.vscht.cz/ktk/www_324/studium/B/B.pdf

Syllabus -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

1.Classification of changes in foods and food raw materials.

2.Review of the food preservation methods (abiosis, anabiosis), elimination of microorganisms from the foods, sanitation and disinfection, good manufacturing practice, hygiene requirements for the foods.

3.Heat processing, the effect of heat on micro-organisms, evaluation of the lethal effect of heating.

4.Ohmic and dielectric heating, other physical methods of inactivation of micro-organisms (rays, ultrasound, high hydrostatic pressure, chemosterilization.

5.Osmoanabiosis.

6.Refrigeration, freezing, storage in a controlled and modified atmosphere.

7.Chemoanabiosis, cenoanabiosis.

8.Barrier theory, minimally processed foods.

9.The importance and function of food packaging, food packaging economics, legislative requirements for packaging.

10.Standard packaging materials, their properties and applications - wood, fabrics, paper, metals, glass, polymers.

11.Printing, packaging, protective packaging functions, principles of active packaging.

12.The protective function of the packaging before changes in moisture and redox changes in foods.

13.Packaging and temperature changes, packaging for microwave heating.

14.Ecological aspects of food packaging, ecological balance, migration of packaging components to foods.

Registration requirements -
Last update: Votavová Lenka Ing. Ph.D. (27.08.2013)

Food Chemistry

Biochemistry I

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Examination test 60
Oral examination 30

 
VŠCHT Praha