14D2I65 - Preserving of food by physical and chemical methods
Course specification | ||||
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Course title | Preserving of food by physical and chemical methods | |||
Acronym | 14D2I65 | |||
Acronym | DOCTORAL ACADEMIC STUDIES | |||
Module | ||||
Type of study | PhD academic studies | |||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 10.0 | Status | ||
Condition | ||||
The goal | To deepen the specific knowledge in food preservation acquired during basic studies; to enable effective knowledge acquisition necessary for the dissertation. | |||
The outcome | after successful completion of the course the student will acquire the following knowledge: detailed knowledge of the causes of food spoilage; detailed knowledge of conventional and contemporary novels methods of food preservation; knowledge of food preservation control methods; knowledge about additives and food packaging techiques. | |||
Contents | ||||
Contents of lectures | Food spoilage;Basis of preservation; Antimicrobial parameters. Cooling and freezing; Chilled and frozen products. Conservation salts; Methods and Risks of salting and brining.Smoking; Smoked products.Drying; Water activity; Dried produces. Heat treatment; Heat-treated products. Preservation under high pressure; UV and ionizing radiation.Additives.Packaging. Control methods of preservation. | |||
Contents of exercises | Instrumental and laboratory methods of control procedures in food conservation. | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
4 | ||||
Methods of teaching | Lectures; preparation of seminar work, public presentation and critical discussion. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | 70 | |
Practical lessons | Oral examination | |||
Projects | ||||
Colloquia | ||||
Seminars | 20 |