Food Processes (5cr)

Evaluation scale

1-5

Objective

Upon completion of the course, the student will - be able to name the most important processes in the food industry - be able to assess the stability of the factors affecting food - be able to develop food preservation methods in the industrial food processes. - be able to assess the effects of process phases on the product quality - be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

Content

Ambient-temperature processing - size reduction - mixing and forming - separation and concentration of food components - irradiation - high-pressure processing - minimal processing Processing bu application of heat - blanching - pasteurisation - heat sterilisation - evaporation and distillation - dehydration - baking and roasting - frying Processing by removal of heat - chilling - freezing - freeze drying Post-processing operations - coating - packaging

Materials

Fellows, P. J.. Food processing technology: Principles and practice. Woodhead Publishing. Materials distributed in lectures

Teaching methods

Lectures, assignments, laboratory practicals

Student workload

Total work load of the course: 135 h -Scheduled studies 32h -Laboratory exercises 19h -Self studies 84h

Qualifications

Food Technology Food safety and microbiology / Food microbiology and process hygiene