SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Advanced Processes in Food Technology and Biotechnology: Laboratory - S321017
Title: Advanced Processes in Food Technology and Biotechnology: Laboratory
Guaranteed by: Department of Carbohydrates and Cereals (321)
Actual: from 2017
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:0/7 MC [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type:  
Guarantor: Henke Svatopluk Ing. Ph.D.
Annotation -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)
At the laboratories, students will learn the principles of work on advanced food technology and biotechnology processes, learn how to monitor and controlthem appropriately. Unique include, for example, continuous chromatographic equipment, several membrane filtration units, extruder or photocatalysis.
Syllabus -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

1. Membrane separation: micro- and ultrafiltration

2. Nanofiltration in food technologies: desalination

3. PC-control of evaporation process on film evaporator

4. Continuous chromatographic separation: modeling, dynamic simulation, experiment

5. Ion-exchange chromatography

6. Photo-catalysis: degradation of pollutants in waste water from food technologies

7. Cooling crystallization, PC control, process simulation

8. Rheology of dough

9. Computer Image Analysis

10. Particles size distribution

11. Milling, disintegration and sieving

12. Food texture

13. Extrusion

14. Food processing and nutrition value - The changes in chemical composition of cereals during processing

Registration requirements -
Last update: Henke Svatopluk Ing. Ph.D. (26.01.2018)

Advanced Processes in Food Technology and Biotechnology (S321008)

 
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