Specialized Food Technologies
FCH-DCO_POTAcad. year: 2020/2021
Based on the study of scientific articles and monographs in the field of food sciences, students will deepen their theoretical knowledge of the technological process of production of a wide range of different types of food of plant and animal origin, and gain new knowledge about new directions of development in food industry and food technologies.
Learning outcomes of the course unit
Students will master theoretical principles and practical procedures of technology of plant and animal food production, including physical, chemical and biological processes, which take place in individual stages of production and significantly influence sensory, nutritional and hygienic parameters of food.
In this context, they will have an overview of the hygienic and legislative requirements necessary for the production of quality, safe and sensory attractive food.
Emphasis will be placed on the ability to apply theoretical knowledge in practice.
Knowledge and skills in the field of food technology at the level of the previous master's degree
Recommended optional programme components
Recommended or required reading
Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (EN)
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)
Chavez-Gonzales M., Buenostro-Figueroaa J.J., Aguilar C.N.: Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry. CRC Press 2019 (CS)
Planned learning activities and teaching methods
The course is realised in the form of individual consultations. An e-learning system (LMS Moodle) is available for teachers and students.
Assesment methods and criteria linked to learning outcomes
Professional discussion on a given topic
Language of instruction
1. Engineering technology of dry, chilled, frozen, fermented products
2. Engineering technology of child nutrition products and of specialty foods
3. Encapsulation techniques and their use in food production
4. Enzymatic processes in food production
5. Hydrogenation processes and the processes of phase transformations
6. Technology of production of „sous – vide“ type products, minimally-processed food production
7. The system of good manufacturing practice and critical points in food production, algorithm of implementation of production, legislative requirements for the development and approval of new products.
8. Arranging operation for production of „ready to eat“ products, optimization of production, control health and safety aspects of production and product parameters.
The aim of the course is to deepen students' existing knowledge of technological processes of food production and extend their knowledge in this field with a focus on new directions of food production and application of new (modern) methods in food production. The last part includes the necessary knowledge of legislative and hygienic aspects of food production.
Specification of controlled education, way of implementation and compensation for absences
Teaching is realized by consultations on topics, which are based on assignment of doctoral thesis.
Classification of course in study plans
- Programme AKREDITACE Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional
- Programme DKCP_PCH Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional
- Programme DPAP_CHTP Doctoral
branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional
- Programme DPCP_CHTP Doctoral
branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional
Type of course unit
20 hours, compulsory
Teacher / Lecturer