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Lecturer(s)
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Červenka Libor, doc. Ing. Ph.D.
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Adam Martin, doc. Ing. Ph.D.
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Course content
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Modern trends in the field of food processing technologies; specification and characterisation of newly introduced food products (e.g. beer specials, orange wines, whey cheese, confectionaries without synthetic additives, special meet products, etc.) with respect to the modification of chemical composition and reactions taking place within the food production processes; modern trends in the field of food preservation; possibilities of the natural sources utilization for food processing and/or preservation; healthy aspects joined with food with special regards to the nutrition and therapeutic effects; functional food and food supplements; alternative trends in nutrition; problematics of the intelligent packaging; trends in food industry in context with EU trends or even with trends worldwide.
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Learning activities and teaching methods
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Work with text (with textbook, with book), Methods of individual activities
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Learning outcomes
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Modern trends in the field of food processing technologies; specification and characterisation of newly introduced food products (e.g. beer specials, orange wines, whey cheese, confectionaries without synthetic additives, special meet products, etc.) with respect to the modification of chemical composition and reactions taking place within the food production processes; modern trends in the field of food preservation; possibilities of the natural sources utilization for food processing and/or preservation; healthy aspects joined with food with special regards to the nutrition and therapeutic effects; functional food and food supplements; alternative trends in nutrition; problematics of the intelligent packaging; trends in food industry in context with EU trends or even with trends worldwide.
After graduation of the subject students are able to orientate oneself in the field of the technological approaches connected to the wide range of the food industry fields.
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Prerequisites
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Basic knowledge of the production technology of basic food commodities.
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Assessment methods and criteria
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Oral examination, Home assignment evaluation, Student performance assessment
Seminar work (80 %) Oral examination (20 %)
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Recommended literature
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Belitz H.-D., Grosh W. Food chemistry, second edition. Berlin: Springer-Verlag, 1999. ISBN 978-3-540-69933-0.
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CampbellPlatt, Geoffrey. Food science and technology. Oxford: Wiley-Blackwell, 2009. ISBN 978-0-632-06421-2.
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Fellows, Peter. Food processing technology : principles and practice. Cambridge: Woodhead, 2003. ISBN 0-8493-0887-9.
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J.P.F. D'Mello. Food safety - contaminants and toxins. CABInternational, 2003. ISBN 0851996078.
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Sun, DaWen. Modern techniques for food authentication. Burlington: Academic Press, 2008. ISBN 978-0-12-374085-4.
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