Czech

Not applicable.

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

Chemical engineering, physical chemistry, food chemistry, food analysis, biochemistry, microbiology

Not applicable.

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Sufficient knowledge from three tasks, presented orally

1. Theoretical and technological aspects of protection against non-desirable changes in foods. Physical, chemical, biological and microbial principles
2. Respiration of raw material, intramolecular respiration.
3. Microbial factors of food putrefaction and protection of food against them
4. Removal of microorganisms from media
5. Factors affecting thermosterilation of foods
6. Thermosterilation with ohmic and high frequency heating.
7. Preservation by ionisation.
8. Preservation by ultra high pressure, pressure pulses, and ultrasound.
9. Preservation by oxygen ionised silver, peroxide hydrogen, and diethyl ester pyrocarbon acid.
10. Preservation by drying, evaporation, and freezing-out of water
11. Preservation by osmosis and ultra filtration.
12. Preservation by lowered temperature, removal of oxygen, modification of atmosphere.
13. Preservation by chemical compounds, smoking, antibiotic, phytoncides
14. Preservation by metabolical products, application of hurdles technology

Not applicable.

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.

none

Not applicable.

Not applicable.

Not applicable.

Not applicable.