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Předmět, akademický rok 2019/2020
  
Principles of Food Preservation - AM324005
Anglický název: Principles of Food Preservation
Zajišťuje: Ústav konzervace potravin (324)
Platnost: od 2019
Semestr: letní
Body: letní s.:4
E-Kredity: letní s.:4
Způsob provedení zkoušky: letní s.:
Rozsah, examinace: letní s.:2/1 Zk [hodiny/týden]
Počet míst: neurčen / neurčen (neurčen)
Minimální obsazenost: neomezen
Jazyk výuky: angličtina
Způsob výuky: prezenční
Úroveň:  
Pro druh: navazující magisterské
Poznámka: předmět je možno zapsat mimo plán
povolen pro zápis po webu
Garant: Čížková Helena doc. Ing. Ph.D.
Záměnnost : M324005
Je záměnnost pro: M324005
Termíny zkoušek   Rozvrh   
Anotace - angličtina
Poslední úprava: Čížková Helena doc. Ing. Ph.D. (18.05.2018)
The course focuses on the methods of food preservation. The basic principles and applications are described for each method; the changes that can be expected during individual preservation steps and subsequent storage of the product are explained. Attention is also paid to importance and function of packing, hurdle theory and to the practice in the production of minimally-processed foods.
Výstupy studia předmětu - angličtina
Poslední úprava: Kubová Petra Ing. (16.05.2018)

Students will be able to:

Describe the changes which occur during production and storage of food.

Propose the preservation method for particular food product.

Calculate the effectiveness of the preservation procedure and design its optimization.

Estimate the shelf-life of food product.

Literatura - angličtina
Poslední úprava: Čížková Helena doc. Ing. Ph.D. (18.05.2018)

R: Tucker G.S., Food Biodeterioration and Preservation, Blackwell Publishing Ltd, 2008, ISBN 9781405154178.

A: Fellows P.J., Food Processing Technology, Principles and Practice, Woodhead Publishing, 2016, ISBN 9780081019078

A: Rahman S., Handbook of Food Preservation, 2010, Woodhead Publishing, ISBN 9781574446067

Sylabus - angličtina
Poslední úprava: Kubová Petra Ing. (16.05.2018)

1. History of food processing and preservation. Mechanism of food spoilage. Unwanted changes in food and food raw materials and possibilities of their prediction and inhibition.

2. Microbiological changes of food. Pathogenic and spoilage microflora. Ecology of microorganisms. Food safety.

3. Physiological, enzymatic, chemical and physical deteriorative changes in food. Practical examples of reactions and defects in food and their prevention.

4. Importance and function of food packaging, basic packaging materials and their properties and application

5. Principles of abiotic and anabiotic methods of food preservation. HACCP. Sanitation. Elimination of microorganisms from the food production environment (bactofugation, filtration).

6. Selected physical methods of preservation –high hydrostatic pressure, irradiation, ohmic, microwave and infrared heating of food (principle, equipment, practical use).

7. Thermoinactivation. Factors influencing thermoinactivation of microorganisms. Ways of heat transfer and thermosterilization. Construction of thermal destruction curves. Calculation and evaluation of the lethal ratio of heating.

8. Osmoanabiosis. Reducing water activity in food by drying, concentration, salting, sugaring and and freezing. Description of the drying phases.

9. Refrigeration and chilled storage of food. Storage in a controlled and modified atmosphere. Freezing and storage of frozen food. Changes during freezing and storage, temperature monitoring, prediction of shelf life.

10. Chemical preservation. Properties of selected chemical preservatives, smoking, alcoholisation, acidification and phytoncides. Principles of action. Technological and health aspects.

11. Biological methods of preservation (cenoanabiosis, biopreservation). Bacteriocins. Ethanol, lactic acid, and acetic acid fermentation. Microbial proteolysis.

12. Protection of food by packaging, interactions between packaging and food, principles of active packaging.

13. Protective function of packaging against moisture, oxidative-reduction and temperature changes.

14. Hurdle theory, minimally processed food. Practical examples of food products, design of a possible preservation method, definition of factors influencing expected undesirable changes and prediction of their shelf life.

Studijní prerekvizity - angličtina
Poslední úprava: Čížková Helena doc. Ing. Ph.D. (18.05.2018)

Adequate knowledge at the bachelor's degree level:

Biochemistry

Microbiology

Food technology

Podmínky zakončení předmětu - angličtina
Poslední úprava: Čížková Helena doc. Ing. Ph.D. (18.05.2018)

Successful completion of a written examination

Hodnocení studenta
Forma Váha
Zkouškový test 100

 
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