Detail předmětu

Specialized Food Technologies

FCH-DAO_POTAk. rok: 2023/2024

Based on the study of scientific articles and monographs in the field of food sciences, students will deepen their theoretical knowledge of the technological process of production of a wide range of different types of food of plant and animal origin, and gain new knowledge about new directions of development in food industry and food technologies.

Jazyk výuky


Počet kreditů


Vstupní znalosti

Knowledge and skills in the field of food technology at the level of the previous master's degree.

Pravidla hodnocení a ukončení předmětu

Professional discussion on a given topic - colloquium.
Teaching is realized by consultations on topics, which are based on assignment of doctoral thesis.

Učební cíle

The aim of the course is to deepen students' existing knowledge of technological processes of food production and extend their knowledge in this field with a focus on new directions of food production and application of new (modern) methods in food production. The last part includes the necessary knowledge of legislative and hygienic aspects of food production.
Students will master theoretical principles and practical procedures of technology of plant and animal food production, including physical, chemical and biological processes, which take place in individual stages of production and significantly influence sensory, nutritional and hygienic parameters of food.
In this context, they will have an overview of the hygienic and legislative requirements necessary for the production of quality, safe and sensory attractive food.
Emphasis will be placed on the ability to apply theoretical knowledge in practice.

Základní literatura

Hui, Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York, USA, 2005. (EN)
M. Shafiur Rahman: Handbook of Food Preservation, Marcel Dekker, 1999. (EN)
Chavez-Gonzales M., Buenostro-Figueroaa J.J., Aguilar C.N.: Handbook of Research on Food Science and Technology Volume 1: Food Technology and Chemistry. CRC Press 2019 (EN)

Zařazení předmětu ve studijních plánech

  • Program DKAP_FCH doktorský, 1. ročník, zimní semestr, povinně volitelný
  • Program DPAP_FCH doktorský, 1. ročník, zimní semestr, povinně volitelný