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.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. RNDr. Ivana Márová, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquisition of theoretical knowledge and practical procedures during storage and processing of raw materials into food products with emphasis to prolongation of their shelf life and protection against environmental and microbial factors

Prerequisites

Chemical engineering, physical chemistry, food chemistry, food analysis, biochemistry, microbiology, fundamentals of food processing

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Elaboration of written test (40 questions, overview of all topics). The results are counted in % and evaluated using ECTS system. Oral exam is included, if needed.

Course curriculum

Not applicable.

Work placements

Not applicable.

Aims

The course „Principles of Food Protection“ familiarizes students with theory and application procedures of raw material and food protection against to microbial, chemical and physical effects to assure an industrial production of safe, nutritional, and organoleptically valuable foodstuffs.

Specification of controlled education, way of implementation and compensation for absences

Recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kadlec, P.; Melzoch, K.; Voldřich, M.: Procesy a zařízení potravinářských a biotechnologických výrob. KEY Publishing s.r.o., Ostrava-Přívoz, 2013, 495 s. ISBN 978-80-7418-163-4. (CS)
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

Not applicable.

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

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.