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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. Principle and purpose of food preservation. Products of conservation procedures. 2. Changes taking place in raw materials (food) and factors influencing their sustainability. 3. Division of conservation methods. Mechanical elimination of microorganisms from the environment. 4. Abiosis - Direct inactivation of microbes - Physical methods - Thermal sterilization, sterilization by ionizing radiation, ultrasound, high hydrostatic pressure. Chemical methods (chemosterilization). 5. Anabiosis - indirect inactivation of microorganisms - Physical and physico-chemical treatment of food, preservation at reduced temperature (psychroanabiosis and cryoanabiosis). Chemical treatment of food - (chemoanabiosis). 6. Preservation by biological means of food processing - cenoanabiosis. 7. Food authentication and adulteration in the context of European legislation. 8. Authenticity criteria and methods of forgery. 9. Requirements for analytical methods suitable for confirming the authenticity of food. 10. Validation of analytical methods intended for food authentication. 11. Division and application of methods for determining food composition, determining biochemical processes and DNA. 12. Overview and application of methods for determining the structure of bioactive compounds and the isotopic composition of food components. 13. Use of mathematical-static procedures to process analysis results (statistical tests of significance, pattern recognition methods, analysis of basic components, correlation analysis). 14. Authentication and falsification of products based on fruit and honey, meat and fish products, products based on oils and fats. 15. Authentication and counterfeiting of products based on coffee, tea, cereals, dairy products and milk.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| Describe the principle and purpose of food preservation and the products of preservation procedures. |
| Describe the principle and purpose of food preservation and the products of preservation procedures. |
| Characterize conservation methods and their division |
| Characterize conservation methods and their division |
| Describe abiotic methods of direct inactivation of microorganisms |
| Describe abiotic methods of direct inactivation of microorganisms |
| Describe anabiotic methods of food preservation |
| Describe anabiotic methods of food preservation |
| Characterize the criteria of authenticity and methods of food adulteration |
| Characterize the criteria of authenticity and methods of food adulteration |
| teaching methods |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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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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GROB, R.L., BARRY, E.F. (Eds.). Modern Practice of Gas Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-471-22983-4.
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INGR, I. Základy konzervace potravin. MZLU Brno, 1997.
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Kinston H. M., Jassie L. Introduction to microwave sample preparation. ACS, Washington DC, 1988.
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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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Meyer V.R. Practical high-performance liquid chromatography.
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Montaser A., Golightly D.W. Inductively Coupled Plasmas in Analytical Atomic Spectrometry.
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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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