Course: Biodegradation of Food and Cosmetic Wastes

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Course title Biodegradation of Food and Cosmetic Wastes
Course code TUIOZP/TWPB4
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech
Status of course Optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Růžička Jan, doc. RNDr. Ph.D.
Course content
- Base terms - biodegradation, biodegradable substances, persistent compounds, biotransformation, dead-end products - Factors influencing biodegradation of substances I - Factors influencing biodegradation of substances II - Biodegradability of substances and wastes in different types of environment - Microbial communities and microbial interactions during substances and waste degradation - Composting of common food wastes - Anaerobic degradation of common food wastes - Utilization of food wastes for industrial microbial cultivation - Biodegradability of additives used in food industry - Biodegradability of dyestuffs, preservatives and antioxidants - Biodegradability of environmentally adverse compounds originating during food production (acrylamide, nitroso-compounds, etc.) - Biodegradability of main components of cosmetic products - Biodegradability testing - Significance of substances and wastes biodegradability for wastes disposal

Learning activities and teaching methods
Methods for working with texts (Textbook, book), Individual work of students
  • Preparation for examination - 50 hours per semester
learning outcomes
Knowledge
The student demonstrates advanced knowledge in the issue of biodegradability of substances.
The student demonstrates advanced knowledge in the issue of biodegradability of substances.
Skills
The student is able to evaluate the effects of the choice of the wrapping materials and manages to suggest the ways of secondary utilization of biodegradable wastes.
The student is able to evaluate the effects of the choice of the wrapping materials and manages to suggest the ways of secondary utilization of biodegradable wastes.
teaching methods
Knowledge
Methods for working with texts (Textbook, book)
Individual work of students
Individual work of students
Methods for working with texts (Textbook, book)
Skills
Individual work of students
Individual work of students
Practice exercises
Practice exercises
assessment methods
Knowledge
Systematic observation of the student
Systematic observation of the student
Oral examination
Oral examination
Recommended literature
  • Knapp J.S., Bromley-Challoner K.C.A. Recalcitrant organic compounds.
  • Peijnenburg W., Damborovský J. Biodegradability prediction. Kluwer Academic Publishers, 1996.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Technology Study plan (Version): Food Technology (2016) Category: Food industry and food industry chemistry - Recommended year of study:-, Recommended semester: -