| Course title | Principles of Food Preservation |
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| Course code | TUACHP/TP7PU |
| Organizational form of instruction | Lecture + Lesson + Seminary |
| Level of course | Master |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 4 |
| Language of instruction | Czech |
| Status of course | Compulsory-optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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1. Chemical composition of canning raw materials from the conservation point of view. 2. Factors influencing food sustainability and their classification. 3. Elimination of microorganisms from the environment. 4. Thermal sterilization, calculation of sterilization regime control criteria. 5. Application of osmoanabiotic methods and their effects on processes in food materials. 6. Application of xeroanabiotic methods and their effects on processes in food materials. 7. Application of psychroabiotic methods and their effects on processes in food materials. 8. Application of cryoabiotic methods and their effects on processes in food materials. 9. Application of chemoabiotic methods and their effects on processes in food materials. 10. Application of cenoabiotic methods and their effects on processes in food materials. 11. Overview of technological processes in the main groups of canning production. 12. Technological specifics in operational application of direct preservation methods. 13. Technological specifics in operational application of indirect applications of preservation methods. 14. Technology of special canning production.
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| Learning activities and teaching methods |
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| learning outcomes |
| Knowledge |
| explain the principle of food preservation |
| explain the principle of food preservation |
| classify and describe food preservation techniques |
| classify and describe food preservation techniques |
| describe the principles of food preservation by sterilization, drying, freezing |
| describe the principles of food preservation by sterilization, drying, freezing |
| describe food preservation techniques using chemoanabiotic methods |
| describe food preservation techniques using chemoanabiotic methods |
| describe food preservation techniques using cenoanabiotic methods |
| describe food preservation techniques using cenoanabiotic methods |
| Skills |
| calculate the composition of the marinade for the compote |
| calculate the composition of the marinade for the compote |
| determine the value of the sterilization efficiency of the compote |
| determine the value of the sterilization efficiency of the compote |
| prepare pickles using the cenoanabiotic method |
| prepare pickles using the cenoanabiotic method |
| produce mustard without the use of conservation techniques |
| produce mustard without the use of conservation techniques |
| prepare chutney and chili sauce using the heat sterilization method |
| prepare chutney and chili sauce using the heat sterilization method |
| teaching methods |
| Knowledge |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Projection (static, dynamic) |
| Projection (static, dynamic) |
| Skills |
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
| Knowledge |
| Didactic test |
| Didactic test |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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