|
|
|
||
|
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. Last update: Sluková Marcela (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. Last update: Sluková Marcela (26.01.2018)
|
|
||
|
Nollet L.M.L. (ed) (2004): Handbook of Food Analysis, Volume 1 - 3, Marcel Dekker. ISBN: 0-8247-5039-X. Last update: Sluková Marcela (26.01.2018)
|
|
||
|
Experimental laboratory training. Last update: Sluková Marcela (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. Last update: Sluková Marcela (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 Last update: Sluková Marcela (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. Last update: Sluková Marcela (26.01.2018)
|
|
||
|
Food Technology and Biotechnology Food and Microbial Analysis Analysis of Foods and Natural Products Last update: Sluková Marcela (26.01.2018)
|
| 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 |