Course: Food Stabilisers and Emulsifiers

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Course title Food Stabilisers and Emulsifiers
Course code TUTP/TE9SE
Organizational form of instruction Lecture
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 4
Language of instruction English
Status of course unspecified
Form of instruction unspecified
Work placements unspecified
Recommended optional programme components None
Course availability The course is available to visiting students
  • Burešová Iva, doc. RNDr. Ph.D.
  • Salek Richardos Nikolaos, Ing. Ph.D.
Course content

Learning activities and teaching methods
Learning outcomes
The subject is aimed at acquiring knowledge about the emulsifiers and stabilisers used in food processing, their marking, applications and the mechanisms of effect. The student is acquired with chemical structure, emulsifying/stabilising properties and applications of these selected food additives.


Assessment methods and criteria
Recommended literature

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester