The course is divided into two parts. Principles of Food Preservation focus on the various methods of food preservation. The basic principles are described for each method, the method of storage products and changes that can be expected during storage products are given. Food packaging is focused on describing of the basic functions of food packaging. It describes methods of construction packages for the protection of the packaged product from mechanical changes, changes in moisture, oxidation processes, changes in taste and smell, the effect of temperature, the effects of contamination by micro-organisms, insects and rodents, etc. Attention is also paid to the hygienic aspects of food packaging and to the effect of the packaging systems on the environment.
Poslední úprava: Kubová Petra (03.10.2018)
The course is divided into two parts. Principles of Food Preservation focus on the various methods of food preservation. The basic principles are described for each method, the method of storage products and changes that can be expected during storage products are given. Food packaging is focused on describing of the basic functions of food packaging. It describes methods of construction packages for the protection of the packaged product from mechanical changes, changes in moisture, oxidation processes, changes in taste and smell, the effect of temperature, the effects of contamination by micro-organisms, insects and rodents, etc. Attention is also paid to the hygienic aspects of food packaging and to the effect of the packaging systems on the environment
Poslední úprava: Kubová Petra (03.10.2018)
Výstupy studia předmětu -
The students will able to:
Describe the changes taking place during production and storage of foods.
Propose the preservation method for particular food product.
Calculate the lethal effect of heating and design its optimization.
Suggest a packaging system for a given food product including specifications functional properties of suitable packaging materials.
Specify the possibility of using a packaging material during food processing.
Poslední úprava: Kubová Petra (03.10.2018)
The students will able to:
Describe the changes taking place during production and storage of foods.
Propose the preservation method for particular food product.
Calculate the lethal effect of heating and design its optimization.
Suggest a packaging system for a given food product including specifications functional properties of suitable packaging materials.
Specify the possibility of using a packaging material during food processing.
Poslední úprava: Kubová Petra (03.10.2018)
Literatura -
R: M. Bakker (Ed.), The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, Inc., New York, U8.S.A., 1986.
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
Poslední úprava: Kubová Petra (03.10.2018)
R: M. Bakker (Ed.), The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, Inc., New York, U8.S.A., 1986.
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
Poslední úprava: Kubová Petra (03.10.2018)
Sylabus -
1. Classification of changes in foods and food raw materials.
2. Deteriorative changes in food (not-microbiological).
3. Deteriorative changes in food (microbiological). Review of the food preservation methods.
4. Heat processing, the effect of heat on microorganisms, evaluation of the lethal effect of heating.
5. New physical methods of direct inactivation of microorganisms
6. Preservation of foodstuffs by osmoanabiosis and refrigeration, freezing and storage in a controlled and modified atmosphere.
7. Food preservation with chemicals.
8. Biological methods of preservation (cenoanabiosis). Explanation of Hurdle theory in food production. Minimally processed foods.
9. The importance and function of food packaging, food packaging economics, legislative requirements for packaging.
10. Standard packaging materials, their properties and applications - wood, fabrics, paper, metals, glass, polymers.
11.Printing, packaging, protective packaging functions, principles of active packaging.
12.The protective function of the packaging before changes in moisture and redox changes in foods.
13.Packaging and temperature changes, packaging for microwave heating.
14.Ecological aspects of food packaging, ecological balance, migration of packaging components to foods.
Poslední úprava: Kubová Petra (03.10.2018)
1. Classification of changes in foods and food raw materials.
2. Deteriorative changes in food (not-microbiological).
3. Deteriorative changes in food (microbiological). Review of the food preservation methods.
4. Heat processing, the effect of heat on microorganisms, evaluation of the lethal effect of heating.
5. New physical methods of direct inactivation of microorganisms
6. Preservation of foodstuffs by osmoanabiosis and refrigeration, freezing and storage in a controlled and modified atmosphere.
7. Food preservation with chemicals.
8. Biological methods of preservation (cenoanabiosis). Explanation of Hurdle theory in food production. Minimally processed foods.
9. The importance and function of food packaging, food packaging economics, legislative requirements for packaging.
10. Standard packaging materials, their properties and applications - wood, fabrics, paper, metals, glass, polymers.
11.Printing, packaging, protective packaging functions, principles of active packaging.
12.The protective function of the packaging before changes in moisture and redox changes in foods.
13.Packaging and temperature changes, packaging for microwave heating.
14.Ecological aspects of food packaging, ecological balance, migration of packaging components to foods.
