SubjectsSubjects(version: 899)
Course, academic year 2021/2022
Laboratory of food technology and process control - N352014
Title: Laboratoř oboru
Guaranteed by: Dean's Office of Faculty of Food and Biochemical Technology (352)
Actual: from 2021
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:0/8 MC [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type:  
Guarantor: Sluková Marcela doc. Ing. Ph.D.
Horáčková Šárka doc. Ing. CSc.
Václavíková Eliška Ing. Ph.D.
Is interchangeable with: M352006
Examination dates   Schedule   
Annotation -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
The laboratory works will be concerned with the 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. (26.01.2018)

Students will be able to:

analyze food ingredients and foodstuffs 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 food on a microbiological basis.

Literature -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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

Instructions, standards methods and 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. (26.01.2018)

Teaching methods - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

Experimentální laboratorní výuka formou individuálních laboratorních úloh.

Syllabus -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

1. Control methods of sugar and chocolate processing.

2. Control methods of mill and cereal technology.

3. Control methods of starch technology (quality control of potatoes 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.

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

13. The identification of unknown bacteria.

14. Quantitative determination of lactic acid bacteria in the food product.

Registration requirements -
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

Food Technology and Biotechnology (N321001)

Analysis of Foods and Natural Products (N323035)

Course completion requirements - Czech
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

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 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 40
Report from individual projects 40
Continuous assessment of study performance and course -credit tests 20