The course introduces fundamental concepts related to unit operations used in technology, the processes involved in food processing and preservation, and the parameters influencing the intensity of technological and biotechnological processes. Additionally, the course examines their impact on the biological, functional, and organoleptic value of food.
Wymagania wstępne
Prerequisites
Knowledge, skills, and competencies in subjects such as mathematics, physics, and chemistry.
Zakres tematyczny
Course Content
Lecture Topics:
Introduction to food technology, food balance.
Food storage and transportation. Food products and their quality.
Mechanical operations (grinding; separation of heterogeneous materials; mixing of solids and liquids; dosing).
Thermal operations (thermal energy and its application in food technology; impact of heating on food quality; heat transfer mechanisms; types of thermal operations or methods).
Diffusion-type operations (extraction, extraction with selective solvents; distillation).
Physicochemical processes and operations (crystallization; sorption; emulsion formation; coagulation and gelling; agglomeration of bulk materials).
Chemical processes in food technology (hydrolysis in the food industry; neutralization in the food industry; fat hydrogenation; chemical methods of starch modification; chemical modification of proteins and lactose).
Biotechnological processes in food technology (biosynthesis of cell mass; fermentation processes; enzyme applications).
Food preservation methods (food preservation by cooling or freezing; preservation through heating; preservation by dehydration and addition of osmoactive substances; preservation by acidification and chemical methods; unconventional, atypical, and combined food preservation methods).
Ta strona używa ciasteczek (cookies), dzięki którym nasz serwis może działać lepiej. Korzystając z niniejszej strony, wyrażasz zgodę na ich używanie. Dowiedz się więcej.
