Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

Advances in starch chemistry and technology - P321007

Title:	Vybrané kapitoly z chemie a technologie škrobu
Guaranteed by:	Department of Carbohydrates and Cereals (321)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2019
Semester:	both
Points:	0
E-Credits:	0
Examination process:
Hours per week, examination:	3/0, other [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
For type:	doctoral
Note:	course is intended for doctoral students only can be fulfilled in the future you can enroll for the course in winter and in summer semester

Guarantor:	Šárka Evžen doc. Ing. CSc. Smrčková Petra Ing. Ph.D.

Examination dates Schedule

Annotation -

The subject deals with the properties of starch and starch dispersions, which depend on its origin and/or chemical modification. The technologies of native starches used in the Czech Republic are discussed. Food and non-food industrial applications of starch and products of starch (starch derivatives, oxidized starches, dextrins, hydrolysates). Technological procedures of the chemical and biochemical products of starch.

Last update: Pátková Vlasta (11.06.2018)

Aim of the course -

Students will have extended knowledge of the chemistry and technology of starch.

Last update: Pátková Vlasta (11.06.2018)

Literature -

Be-Miller J., Whistler, R. (2009): Starch: Chemistry and Technology, Academic Press, 880 stran, ISBN 978-0-12-746275-2

Last update: Pátková Vlasta (11.06.2018)

Syllabus -

1 Physical and chemical properties of starch

2 Variants of potato, wheat and corn starch technologies

3 Thinned and oxidized starches

4 Starches modified by physical methods

5 Chemical derivatives of starch: starch ethers and esters, crosslinked starches

6 Dextrin

7 Acid and enzymatic hydrolysis of starch

8 Food and non-food use of starch products

Last update: Pátková Vlasta (11.06.2018)

Registration requirements -

Food Technology and Food (Chemical) Engineering.

Last update: Pátková Vlasta (11.06.2018)

Course completion requirements -

Oral examination, periodical consultation.

Last update: Pátková Vlasta (11.06.2018)