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Lecturer(s)
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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1. Preservation of raw materials and foodstuffs - overview of basic canning techniques, definition of basic terms. 2. Factors affecting the shelf life of raw materials and ready meals - their classification. 3. Preservation of fresh ingredients and food - post-harvest ripening and processing of fruits, vegetables and cereals. 4. Storage of fresh ingredients and food - storage and processing of meat, seafood and fish, eggs, milk and milk products. 5. Use of a modified atmosphere for the preservation of raw materials and food. 6. Use of surface treatment of raw materials and food by coating with edible coatings. 7. Preservation of raw materials and food using microorganisms. 8. Preservation of raw materials using chemical agents and antioxidants. 9. Basic physical factors in the preservation of raw materials and food - water activity, osmosis, pH, glass transition point, isotherms, etc. 10. Preservation of raw materials and food by drying. 11. Preservation of raw materials and food by cooling and freezing. 12. Preservation of raw materials and food by pasteurization, tyndalization and sterilization. 13. Preservation of raw materials and dishes using culinary preparations of raw materials and dishes. 14. Encapsulation, stabilization and controlled release of food components and bioactive substances.
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Learning activities and teaching methods
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- Preparation for examination
- 60 hours per semester
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| prerequisite |
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| Knowledge |
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| Student has knowledge of physics, physical chemistry, microbiology and food chemistry. |
| Student has knowledge of physics, physical chemistry, microbiology and food chemistry. |
| learning outcomes |
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| can define the principles and purposes of preservation methods, can list factors causing food spoilage and characterize them from the point of view of danger for food preservation |
| can define the principles and purposes of preservation methods, can list factors causing food spoilage and characterize them from the point of view of danger for food preservation |
| has deep knowledge of individual conservation techniques based on defining the intensity of decomposition processes |
| has deep knowledge of individual conservation techniques based on defining the intensity of decomposition processes |
| can describe and define the principles of heat sterilization and osmoanabiotic methods |
| can describe and define the principles of heat sterilization and osmoanabiotic methods |
| can demonstrate knowledge in the field of anabiotic methods of food preservation |
| can demonstrate knowledge in the field of anabiotic methods of food preservation |
| can explain the principles of coating and encapsulating food for preservation |
| can explain the principles of coating and encapsulating food for preservation |
| the student has knowledge regarding basic calculations for the preparation of pickles, production of syrups, and other commodities in the food preservation process |
| the student has knowledge regarding basic calculations for the preparation of pickles, production of syrups, and other commodities in the food preservation process |
| Skills |
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| can design the composition of the pickle for fruit compotes and calculate the recipe composition |
| can design the composition of the pickle for fruit compotes and calculate the recipe composition |
| can design and calculate a recipe for cider production |
| can design and calculate a recipe for cider production |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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KAREL, M., LUND, D.B. Physical Principles of Food Preservation. NY, USA: Marcel Dekker, Inc., 2003. ISBN 0-8247-4063-7.
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RAHMAN, M.S. Handbook of Food Preservation. Boca Raton, FL: CRC Press, 2007. ISBN 978-1-57444-606-7.
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VALÁŠEK, P., ROP, O. Základy konzervace potravin. Zlín: UTB Zlín, 2007. ISBN 978-80-7318-587-9.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin II. Tábor, 2009. ISBN 978-80-86659-16-9.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I. Tábor, 2009. ISBN 978-80-86659-15-2.
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ZEUTHEN, P., BOGH-SORENSEN, L. Food Preservation Techniques. Woodhead Publishing, 2013. ISBN 978-1-85573.
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