SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Food process quality control: Laboratory - S352004
Title: Food process quality control: Laboratory
Guaranteed by: Dean's Office of Faculty of Food and Biochemical Technology (352)
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: Sluková Marcela doc. Ing. Ph.D.
Horáčková Šárka Ing. CSc.
Václavíková Eliška Ing. Ph.D.
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)
This subject - laboratory training - it follows previous theoretical training of subject: Food Process Quality Control (S321001). Laboratory training offers practical knowledge in control analytical methods applied in food technology and packaging. Laboratory works will focus on monitoring composition and quality control of food raw materials and products. The contents, quality and physical properties of food ingredients (moisture, starch, proteins, lipids, organic acids and others) will be monitored in food materials (such as molasses, sugar, confectionery, mill products, fruits, vegetables, meat and dairy products) . The rheological and textural properties of foods as well as the functional properties of food packaging will be assessed. Microbiological assessment (basic microbiological analysis, identification of unknown bacteria in food, determination of microorganisms of starter and protective cultures, especially lactic acid bacteria) will be performed for selected food and cosmetic products.
Aim of the course
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

Students will be able to:

analyze food and food ingredients by various analytical and special methods and techniques that are applied in operational practice;

assess the quality of raw materials and intermediates in terms of processing processes used;

evaluate the quality of the final food product;

to 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.

Learning resources
Last update: Sluková Marcela doc. Ing. Ph.D. (26.01.2018)

http://sch.vscht.cz/materialy/stud_mgr/

http://ukp.vscht.cz/studium/mgrstudium/prvni-rocnik/laboratore-oboru

http://umtk.vscht.cz/ESO/LOTP

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

Experimental laboratory training.

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

1. Control methods of sugar and chocolate processing.

2. Control methods of mill technology and cereals.

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

Food and Microbial Analysis

Analysis of Foods and Natural Products

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

The final classification of the course is composed of:

average mark of preparation + work in the laboratory + evaluation of the protocol + evaluation of the final test.

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

 
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