Course detail
Principles of Food Preservation
FCH-BCO_PUPAcad. year: 2017/2018
Theoretical and technological possibilities of the protection against undesirable changes of foodstuff. Physical, chemical and biological principles of food preservation. Abiotic a anabiotic methods of food preservation. Thermosterilation by heat, microwave and ohmic preocedures. Sterilation by ionising radiation. Sterilation in modified atmosphere, carbo dioxide or ultra high pressure. Drying, evaporation and osmosis. Preservation by chilling and freezing. Smoking, acidulation and alcoholisation. Application of chemical preservatives. Application of hurdles approach in food preservation.
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Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
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Aims
Specification of controlled education, way of implementation and compensation for absences
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Basic literature
Kadlec, P.; Melzoch, K.; Voldřich, M.: Technologie potravin - Přehled tradičních potravinářských výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2012, 588 s. ISBN 978-80-7418-145-0. (CS)
Recommended reading
Classification of course in study plans
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3 year of study, summer semester, compulsory-optional
branch BPCO_CHP , 3 year of study, summer semester, compulsory - Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3 year of study, summer semester, compulsory-optional
branch BKCO_PCH , 3 year of study, summer semester, compulsory - Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1 year of study, summer semester, compulsory