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Lecturer(s)
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Sumczynski Daniela, prof. Ing. Ph.D.
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Course content
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- 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.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
- Preparation for examination
- 180 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge from the field of general and food microbiology; biochemistry and food chemistry (Bc. level). |
| Knowledge from the field of general and food microbiology; biochemistry and food chemistry (Bc. level). |
| learning outcomes |
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| The student has knowledge about technological processes and principles, which occurs during preparation of canned products. |
| The student has knowledge about technological processes and principles, which occurs during preparation of canned products. |
| He/she understands fundamental chemical processes occurring during canning procedure. |
| He/she understands fundamental chemical processes occurring during canning procedure. |
| He/she is informed about basic quality defects of canned food. |
| He/she is informed about basic quality defects of canned food. |
| He/she has knowledge about basic ways of canned food products packaging. |
| He/she has knowledge about basic ways of canned food products packaging. |
| Skills |
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| The student is able to distinguish fundamental biological, chemical and physical hazards and is able to design procedure of their reduction. |
| The student is able to distinguish fundamental biological, chemical and physical hazards and is able to design procedure of their reduction. |
| teaching methods |
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| Knowledge |
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| Methods for working with texts (Textbook, book) |
| Dialogic (Discussion, conversation, brainstorming) |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Analysis of works made by the student (Technical products) |
| Oral examination |
| Oral examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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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.
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INGR, I. Základy konzervace potravin. MZLU Brno, 1997.
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KYZLINK, V. Principles of food preservation. ELSEVIER Amsterdam-Oxford-New York-Tokyo, 1990. ISBN 0-444-98844-0.
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KYZLINK, V. Základy konzervace potravin. Praha : SNTL, 1980.
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ROP, O., VALÁŠEK, P., HOZA, I. Teoretické principy konzervace potravin I.- Hlavní konzervárenské suroviny. UTB ve Zlíně, 2005.
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VALÁŠEK P., ROP, O. Základy konzervace potravin. Zlín , 2007. ISBN 978-80-7318-587-9.
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VELÍŠEK, J. a kol. Chemie potravin I ? III. Tábor: OSSIS, 1995.
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ZEUTHEN, P., BOGH-SORENSEN, L. Food Preservation Techniques. Woodhead Publishing., 2003. ISBN 978-1-85573-530-9.
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