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FCH-BCO_PUPAcad. year: 2012/2013
Theoretical and technological possibilities of the protection against undesirable changes of foodstuff. Physical, chemical and biological principles. Microbial agents of food decay and protection against them. Characteristics of the originators of the microbial changes. Abiosis, anabiosis and hemobiosis. Extraction of micro organisms. Prevention of foodstuff microbial decontamination. Microorganism depletion of foodstuff during processing. Microbial filtration and bactofugation. Direct inactivation of micro organisms – sterilisation. Sterilisation using physical interventions. Thermo-sterilisation, sterilisation using heat supply, resistance heating, radio frequency heating. Radio conservation by short wave and electron radiation, etc.
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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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Classification of course in study plans
branch BKCO_BT , 3 year of study, summer semester, compulsory-optionalbranch BKCO_PCH , 3 year of study, summer semester, compulsory
branch BPCO_BT , 3 year of study, summer semester, compulsory-optionalbranch BPCO_CHP , 3 year of study, summer semester, compulsory
branch CKCO_CZV , 1 year of study, summer semester, compulsory
Lecture
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Guided consultation in combined form of studies