SubjectsSubjects(version: 876)
Course, academic year 2020/2021
Advanced Processes in Food Technology and Biotechnology - S321008
Title: Advanced Processes in Food Technology and Biotechnology
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2020
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:2/2 Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
For type:  
Guarantor: Bubník Zdeněk prof. Ing. CSc.
Interchangeability : N321003
Z//Is interchangeable with: N321003
This subject contains the following additional online materials
Last update: Bubník Zdeněk prof. Ing. CSc. (26.11.2012)

1. Trends in Food Engineering

2. Mass transfer, Nucleation, Precipitation

3. Crystallization in food technologies

Particles size distribution, Granulometric analysis

4. Photocatalytic processes in food technologies

Application of vapour diagramms

5. Separation processes

6. Membrane processes

7. Electrodialysis, Pervaporation, Adsorption

8. Chromatographic and ionex separation

Modeling � Simulation � Experiment

9. High pressure processes

10.Thermal processes, Unsteady-state heat transfer

11.Heating, Cooling, Vaporization, Physical properties of food

12.Rheological properties of foods - LAB presentation

13.Computer Image Analysis in Food technologies, presentation

14.Membrane separation: micro-, ultra and nano-filtration,

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1,5 42
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 1 28
5 / 5 140 / 140
Coursework assessment
Form Significance
Regular attendance 40
Examination test 60