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Data pro 2019/2020

Food process quality control: Laboratory

Kredity 5
Rozsah 0 / 0 / 7
Examinace KZ
Jazyk výuky angličtina
Úroveň []
Garant Ing. Šárka Horáčková, CSc.
doc. Ing. Marcela Sluková, Ph.D.
Ing. Eliška Václavíková, Ph.D.
Elektronické materiály dostupné v e-learningu VŠCHT

Anotace

None

Sylabus

1. Control methods of sugar and chocolate processing.
2. Control methods of mill technology and cereals.
3. Control methods of starch technology (quality control of potatoes and wheat starch).
4. Control methods of processing of fruit and vegetables (electrophoresis of anions and cations).
5. Control methods of processing of eggs, meat and fish ( quality control of meat and meat products).
6. Control methods of processing of oils and fats (quality control of triacylglycerols and rancidity).
7. Control methods of processing of milk (analysis of proteins in dairy products).
8. Functional properties of food packaging.
9. Particle size distribution and colloidal stability in selected foodstuffs.
10. Rheological properties and texture in selected foodstuffs.
11. Microbiological analysis of food/cosmetic product.
12. Evaluation of bacterial, yeast and mould cultures used in food industry/laboratory.
13. The identification of unknown bacteria.
14. Quantitative determination of lactic acid bacteria in the food product.

Literatura

None

VŠCHT Praha
Technická 5
166 28 Praha 6 – Dejvice
IČO: 60461373
DIČ: CZ60461373

Datová schránka: sp4j9ch

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