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Lecturer(s)
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Pospiech Matej, doc. MVDr. Ph.D.
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Course content
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Lectures: 1. Technologies and technical equipment for food production 2. Extension of shelf life and food preservation 3. Technological and technical aspects of food storage 4. Biotechnology in food production 5. New trends in food production (Food additives, alternative raw materials, legislative background) 6. Food production technology evaluation Practical classes: 1. Types and forms of packaging and labelling of food 2. Production of food packaging and food packaging properties 3. Food labelling, identification and traceability systems 4. Evaluation of properties of food additives 5. Types of technological production and food processing 6. Presentation of term papers 7. Credit test and credit awarding
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Learning activities and teaching methods
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Lectures, Laboratory and desk-based work
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Learning outcomes
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The aim of the course is to enable students to study the basics of food production in the world, the EU, and the Czech Republic, and to acquire the basic knowledge of food production technology including new trends in food production and food packaging issues. Students will gain knowledge of basic technological procedures, processing, preservation, packaging, and storage of food. The use of food additives and packaging used in food production is also included.
Theoretical knowledge The student is able: - to describe the production of food of animal and plant origin in the Czech Republic, the EU and the world, - to describe and name the basic technological equipment used in food production, - to explain the mechanisms of food shelf-life extension, - to describe the additives used in food production, - to distinguish packaging materials used for food packaging. Practical skills The student is able: - to evaluate the suitability of packaging material for a given food, - to evaluate the standard of labelling and traceability of food with regard to the technologies used and legislative labelling, - to perform technological tests of selected food additives, - to demonstrate basic technological treatment of food for the shelf-life extension. Competences The student is able: - to describe a basic production process for selected food commodities including hygiene, technological and legislative requirements for the commodity, - to analyse the key steps in food production from a technological and hygiene point of view, - to demonstrate a mechanism of food shelf-life extension for food commodities, - to assess the suitability of food packaging for specific foods.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written credit test
Credit requirements: ? active participation in practicals ? presentation and defence of a term paper ? knowledge assessment(a minimum of 60% of correct answers in the credit and exam tests) Exam requirements: ? students acquire credits after completing the course
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Recommended literature
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ASPRAY, William; ROYER, George; OCEPEK, Melissa G. Formal and informal approaches to food policy. In: Formal and Informal Approaches to Food Policy. Springer, Cham, 2014.
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BHAT, Rajeev; ALIAS, Abd Karim; PALIYATH, Gopinadhan. Progress in food preservation.. John Wiley & Sons, 2008.
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FELLOWS, Peter John. Food processing technology: principles and practice.. Elsevier, 2009.
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ROBERTSON, Gordon L. Food packaging: principles and practice. CRC press, 2016.
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VACLAVIK, Vickie A.; CHRISTIAN, Elizabeth W.; CHRISTIAN, Elizabeth W. Essentials of food science. New York: Springer, 2008.
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