Course detail

Engineering for Food Industry

FCH-DCO_PIAcad. year: 2024/2025

The course provides theoretical and practical foundations of Particulate Systems, Powder Technology and Chemical Engineering applied to the area of ​​food production.
Characterization of processed materials - particle systems, liquids and pastes, the basic parameters of the particular systems and their measurement. Grain sizing and morphology of particulate components of particulate systems.
Transport and handling with particular systems, liquids and pastes. Processes of disintegration, separation, homogenization, segregation, compaction, agglomeration, granulation, tabletting, drying and thermal exposure of processed materials.
Bulk properties of particulate systems; measurement of the bulk behavior; trays, bins, reservoirs and container fundamentals. Dosage of powders, liquids and pastes.
Surface properties of fine particulate solids, sorption properties, moisture transport and the equilibrium moisture content of particulates; formation of suspensions or dispersions. Finishing and surface treatment of powders.
Sampling of particulate systems, liquids and pastes.
The issue of the filling of containers, food packaging, storage and dispatch of products.
Specifics of measurement and control of food lines and processes.
Aspects of dust. The safety and hygiene aspects of food processing.

Language of instruction

Czech

Mode of study

Not applicable.

Entry knowledge

Chemical engineering I and II

Rules for evaluation and completion of the course

Examination in the oral form, knowledge in the given lectures extent is demanded.
Individual consultations on the most problematical points of the Food Technology processes in the Food production industry.

Aims

General knowledge of students about the today´s Food Technology science possibilities used in practice of food production.
Basic knowledge of both Technology theory and practice used in today´s food production processes.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Coulson J.M. Richardson J.F. Chemical Engineering Butter worth Heinmann Oxford 2002
Passos M.L:, Ribeiro J.: Innovation in Food Engineering: New Techniques and Products CRC Press, 2016 (CS)
Zeki Berk, Food Process Engineering and Technology, ISBN: 978-0-12-373660-4, Elsevier Inc, 2009

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme DPCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional
  • Programme DKCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional