SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Process chemistry and quality control in food industry - P352002
Title: Procesní chemie a procesní analýza potravinářských výrob
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1, other [HT]
Capacity: winter:unlimited / unlimited (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
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: Kyselka Jan doc. Ing. Ph.D.
Is interchangeable with: AP352002
Annotation -
The aim of the subject is to understand the chemical, biochemical and physicochemical changes of the main and minor components which take place during food processing in relation to unit operations and nutritional value. At the same time, the course will present modern laboratory methods (physical, physicochemical, biochemical, microbiological and sensory) for process and quality control.
Last update: Čížková Helena (14.09.2018)
Aim of the course -

A student will be able to:

• assess and quantify possible interactions and reactions of ingredients during the individual steps of food processing and storage

• optimize production and storage conditions to achieve optimal sensory and nutritional properties and eliminate process contaminants while ensuring product safety

• to select and use analytical methods to control the quality of raw materials, intermediate products, and food products

Last update: Čížková Helena (14.09.2018)
Literature -

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

R: Belitz H.D., Grosch W., Schieberle P.: Food Chemistry, 4th Ed., Springer Berlin 2009, ISBN 978-3-540-69935-4.

R: Velíšek J.: The chemistry of food. Wiley Blackwell, 2014. ISBN: 978-1-118-38381-0.

Last update: Čížková Helena (16.09.2018)
Learning resources -

Last update: Čížková Helena (14.09.2018)
Teaching methods -

Lectures, tutorials, project work.

Last update: Čížková Helena (14.09.2018)
Requirements to the exam -

Not required

Last update: Čížková Helena (14.09.2018)
Syllabus -

General topics:

• Unit operations and their influence on chemical, biochemical and physicochemical changes of food ingredients (heat treatment, drying, freezing, membrane processes, fermentation, ...)

• Optimization of the production process in terms of maintaining the safety and increasing the nutritional and sensory value of the food

• The principles of the methods used in the process and quality control


• Shelf life prediction procedures

• Characteristics of chemical, biochemical and nutritional changes of the components of milk during processing on individual products

• Characteristics of chemical, biochemical and nutritional changes of components of cocoa beans in the production of chocolate

• Instrumental methods for determining the cause of food defects

• Laboratory tools for detecting food adulteration

• Overview of electrophoretic methods, their development, and application in food analysis

• Overview of spectroscopic methods, their development and application in food analysis

• Process control of milk and dairy products

• Process control of cereal products

• Process control of oils and fats

The content of the subject will be adapted to the topic of the doctoral thesis.

Last update: Kubová Petra (18.12.2018)
Registration requirements -

Not required

Last update: Čížková Helena (14.09.2018)
Course completion requirements -

Oral examination and elaboration of project with regard to the topic of dissertation.

Last update: Čížková Helena (14.09.2018)