SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food process quality control - N324030
Title: Provozní analýza potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2019
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1 C+Ex [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M324007
For type:  
Additional information: http://Výuka probíhá jen LS
Note: you can enroll for the course in winter and in summer semester
Guarantor: Sinica Andrej doc. Mgr. Ph.D.
Kvasnička František prof. Ing. CSc.
Z//Is interchangeable with: M324007
This subject contains the following additional online materials
Annotation -
Last update: Kvasnička František prof. Ing. CSc. (07.11.2012)
Lecture introduces survey of methods applied to quality control of raw materials and to technology process control taught at the Department of Food Preservation and Meat Technology and the Department of Carbohydrate Chemistry and Technology. The quality control is based on physical-chemical, biochemical and microbiological methods. Statistical process control is an integral part of the lecture.
Aim of the course -
Last update: TAJ324 (28.08.2013)

Students will be able to:

Select and use analytical methods for quality control of raw materials, intermediates and products of food production.

Select and use appropriate methods to control food processes together with the statistical evaluation of data.

Literature -
Last update: Kvasnička František prof. Ing. CSc. (13.08.2013)

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

A: Klouda P.: Moderní analytické metody, Ostrava, 1996, ISBN 80-902155-0-5.

A: Foret F., Křivánková L., Boček P.: Capillary zone electrophoresis, (editor Radola B. J.), VCH, Weinheim: (1993). ISBN 3-527-30019-8

A: Pazlarová J.: Mikrobiologické zkoumání potravin, Ústav biochemie a mikrobiologie, 2006 (dostupné na: http://biomikro.vscht.cz/sylaby/potrmik.htm)

A: Králová B., Rauch P.: Bioanalytické metody, Vydavatelství VŠCHT PRAHA, 2. Vydání 1995.

Learning resources -
Last update: Kvasnička František prof. Ing. CSc. (28.08.2013)

1) http://www.vscht.cz/ktk/www_324/lab/index.html

2) http://www.anton-paar.com

3) Da-Wen Sun (2008): Infrared Spectroscopy for Food Quality Analysis and Control. , Academic Press, ISBN 9780123741363.

4) Tunick M.H., Palumbo S.A., Fratamico P.M. (1995): New Techniques in the Analysis of Foods, Plenum Publishing Corporation, ISBN-13: 9780306460357.

5) Nielsen S.S.(2003) : Food Analysis. Springer Science-Business Media Inc., ISBN-0-306-47495-8.

6) Baltes W. (editor): Rapid Methods for Analysis of Food and Food Raw Material, Technomic Publishing, Lancaster-Basel, 1990, ISBN 87762-794-0.

7) Churáček J. a kol.: Nové trendy v teorii a instrumentaci vybraných analytických metod, 1993, Academia, ISBN 80-200-0010-0.

8) Klouda P.: Moderní analytické metody, Ostrava, 1996, ISBN 80-902155-0-5.

9) Foret F., Křivánková L., Boček P.: Capillary zone electrophoresis, (editor Radola B. J.), VCH, Weinheim: (1993). ISBN 3-527-30019-8

10) Roos Y.H. (1995): Phase Transitions in Foods. Academic Press. ISBN-13: 978-0-12-595340-5

11) Clark S., Costello, Drake M. Bodyfelt F.: The Sensory Evaluation of Dairy Products, Springer, 2nd ed. 2009, ISBN 978-0-387-77406-0

12) Davies E.R.: Image Processing for the Food Industry. World Scientific, Singapore, 2000. ISBN 981-02-4022-8

13) Metodika třídění a výběru ječmene s odlišným obsahem neškrobových polysacharidů využitím FT-IR a FT-NIR. Certifikovaná metoda vznikla za finanční podpory Ministerstva zemědělství ČR při řešení projektu NAZV, č. QH91053 "Zlepšení kvality zrna ječmene využitím donorů diferencovaného obsahu přirozených látek s ambivalentním nutričním účinkem".http://uchts.vscht.cz/vyzkum/aplikovany-vyzkum/

Syllabus -
Last update: Kvasnička František prof. Ing. CSc. (28.08.2013)

1) Introduction to food process quality control methods, sample treatment. Survey of basic classical methods (gravimetry, titrimetry, and spectrophotometry) and their application in food process analysis.

2) Chromatographic techniques their application in food process analysis.

3) Electrophoretic techniques their application in food process analysis.

4) Spectroscopic methods (UV-VIS, FT-IR, NIR, NMR with low resolutions)

5) Application of spectroscopic methods in food process analysis.

6) Optical methods (polarimetry, refractometry), roentgen diffraction and thermal analysis

7) Application of optical methods and thermal analysis in food process control

8) Rheology, penetrometry, image analysis, texture analysis

9) Application of rheology and image analysis in food process control

10) Applied microbiology

11) Application of microbiological methods in food process analysis

12) Sensory analysis and their application in food quality evaluation

13) Biochemical methods and their application in food process control analysis

14) Data handling, statistical process control methods

Registration requirements -
Last update: Kvasnička František prof. Ing. CSc. (12.08.2013)

Analytical chemistry, Physical chemistry

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1,1 30
Příprava na zkoušku a její absolvování 1,4 40
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Examination test 60
Continuous assessment of study performance and course -credit tests 40

 
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