Sep 21, 2019   3:00 p.m. Matúš
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Course syllabus N425T2_4I - Theory of Food Preservation (FCFT - SS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T2_4I
Course unit title: Theory of Food Preservation
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)
seminar1 hour weekly (on-site method)

Credits allocated: 3
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
During semester, students will pass trough 2 written tests, both rated for 20 point. For passing it is necessary to obtain 10 points at minimum. For successful oral exam it is necessary to reach 15 points at minimum, while maximum is 30 points. Rating is as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 25-31 points.
Learning outcomes of the course unit:
The student shall be informed of the reasons for preserving food in terms of their quality and safety. The student will acquire an overview of biochemical, microbiological and physico-chemical processes occurring in food matrices. The student will acquire an overview of abiotic and anabiotic preservation methods for extending the shelf life of perishable foods.
Course contents:
1. Rationale and specific aspects of food preservation; the importance of preserving of food in terms of food quality and safety.
2. Characteristics of biochemical, microbiological and physicochemical processes, which occur in food matrices; assimilation and dissimilation; intra-molecular respiration; characteristics of saprophytic microorganisms, distribution, behavior and its impact on food matrix.
3. Distribution of preservation methods according to the character of their effect and to their effect on the food matrix.
4. Direct inactivation of microorganisms - factors influencing the direct inactivation of microorganisms during the thermal sterilization.
5. Direct sterilization by heat, high-frequency heating and resistance heating.
6. Direct sterilization using ionizing radiation and chemical sterilization.
7. Direct sterilization by ultrasound, UV radiation and light impulses.
8. Indirect preservation by osmotic pressure, and ultra-high pressure and inert gas.
9. Indirect preservation by rejection of heat and water.
10. Indirect preservation by additives.
11. Indirect preservation by antibiotics and phytoncides.
12. Indirect preservation by smoke and products of lactic acid fermentation.
13. Theory of hurdle barriers and its use in the preservation of food.
Recommended or required reading:
KYZLINK, V. Teoretické základy konzervace potravin. Praha : SNTL, 1988. 511 p.
Handbook of Food Science, Technology, and Engineering. 2005.

Language of instruction: slovak or english
The course „Food preservation" is given to students at II. level – 1st year study of program „Food, nutrition, cosmetics“
Courses evaluation:
Assessed students in total: 130

30,8 %30,8 %25,4 %9,2 %3,1 %0,7 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: