Course: Principles of Food Preservation

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Course title Principles of Food Preservation
Course code TUACHP/TE7PU
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 6
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
Lecturer(s)
  • Sumczynski Daniela, doc. Ing. Ph.D.
Course content
- Chemical composition of canning raw materials from the preservation aspect. - Factors affecting durability of foods and their classification. - Elimination of microorganisms from the environment. - Heat sterilization, calculation of the control criteria of sterilization process. - Application of osmoanabiotic methods and their impact on processes in foods. - Application of xeroanabiotic methods and their impact on processes in foods. - Application of psychroabiotic methods and their impact on processes in foods. - Application of kryoanabiotic methods and their impact on processes in foods. - Application of chemoanabiotic methods and their impact on processes in foods. - Application of cenoanabiotic methods and their impact on processes in foods. - Overview of technological processes of canning productions. - Technological particularities of direct operational applications. - Technological particularities of imfidect operational applications. - Technology of special cannin.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
  • Home preparation for classes - 30 hours per semester
Learning outcomes
The subject is aimed at the introduction into the field of chemistry and canning food technology. Student of the subject is supposed to obtain information about fundamental technological procedures used for preparation of individual groups of the canned products as well as chemical processes, which occurs during the canning procedure. In addition, basic information from the field of canned products packaging techniques is also presented.
The student has knowledge about technological processes and principles, which occurs during preparation of canned products. The student understands fundamental chemical processes occurring during canning procedure and is able to distinguish fundamental biological, chemical and physical hazards and is able to design procedure of their reduction. The student has knowledge about basic ways of canned food products packaging.
Prerequisites
Knowledge from the field of general and food microbiology; biochemistry and food chemistry (Bc. level).

Assessment methods and criteria
Grade (Using a grade system), Oral examination, Written examination, Analysis of works made by the student (Technical products)

Credit: the conditions of passing are following: 6 successfully finished laboratory practices (accepted report with experimental error up to 5% is required). Oral exam: knowledge of the curriculum content already dealt with; oral examination is possible only after credit receiving. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • FRANCIS, FREDERICK, J. Wiley Encyclopedia of Food Science and Technology (2nd Edition) Volumes 1-4. John Wiley & Sons, 2003. ISBN 978-1-59124-460-8.
  • INGR, I. Základy konzervace potravin. MZLU Brno, 1997.
  • KYZLINK, V. Principles of food preservation. ELSEVIER Amsterdam-Oxford-New York-Tokyo, 1990. ISBN 0-444-98844-0.
  • KYZLINK, V. Základy konzervace potravin. Praha : SNTL, 1980.
  • ROP, O., VALÁŠEK, P., HOZA, I. Teoretické principy konzervace potravin I.- Hlavní konzervárenské suroviny. UTB ve Zlíně, 2005.
  • VALÁŠEK P., ROP, O. Základy konzervace potravin. Zlín , 2007. ISBN 978-80-7318-587-9.
  • VELÍŠEK, J. a kol. Chemie potravin I ? III. Tábor: OSSIS, 1995.
  • ZEUTHEN, P., BOGH-SORENSEN, L. Food Preservation Techniques. Woodhead Publishing., 2003. ISBN 978-1-85573-530-9.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester