Department of Food Preservation

Transcription

1 Department of Food Preservation Study program: Food and Biochemical Technology Study subprogram: Food Technology Courses offered by the Department Principles of food preservation Food packaging Fruit and vegetable technology Meat technology Food safety and quality management systems (HACCP, ISO 22000, GFSI) Disposal of agricultural and food industry wastes and by-products and their usage as secondary raw materials Food process quality control Methods of food adulteration detection Consumer sciences Food traceability and authenticity etc.

2 Department of Food Preservation Department activities (projects, industry projects, contracts) Food preservation (shelf-life, analyses and prevention of defects) Authenticity and adulteration detection Food safety (HACCP, IFS, BRC), systems implementation and maintenance, audits Food packaging Products development, innovative technologies Food analyses (GC/MS, DART TOF-MS, HPLC, electromigration methods) Food microbiology Meat technology, fruit and vegetable processing, processing of other products (e.g. beverages, delicatessen, meals and eggs) Usage and disposal of wastes

3 Food preservation - - shelf-life, defects analyses and prevention Detection of microbiological and sensory food defects Shelf-life tests of new products Shelf-life extension Measurement of thermal inactivation characteristics of microorganisms Optimization of technological procedures and products properties including packaging to ensure product shelf-life

4 Food preservation - - shelf-life, defects analyses and prevention

5 Food authenticity and adulteration detection What is frequently adulterated? Vegetable oils Milk and dairy products Fruit beverages Meat and meat products Wine etc. Chromatographic analysis: detection of sugar syrup addition to juice pepper 10% Honey authenticity a rapid dissolution test Microscopic identification of potato starch addition to ground pepper

6 Food safety (HACCP, IFS, BRC), systems implementation and maintenance, audits Databases: hazard and risk analyses Optimization of procedures in accordance with standards (specifications, product development, traceability, sanitation procedures, DDD, requirements for production conditions, training and emergency procedures etc.) Systems implementation and maintenance, preparation for certification (HACCP, IFS, BRC) Expert report in cases of complaint disputes Training of employees and auditors Performing various audits Cooperation with certification bodies (NSF CMi, CSQ CERT) Possibility to obtain a certificate Manager and Auditor of Food Safety

7 Food packaging Optimization of food packaging systems in terms of their functional parameters (barrier and mechanical parameters, heat resistance, corrosion stability etc.) Modern methods of food packaging, especially: Properties, usage and preparation of active food packaging systems, e.g. packaging with antimicrobial modifications Food packaging in a modified atmosphere Health safety testing of food packaging: Testing of packaging materials using procedures of the accredited Independent Packaging Laboratory (IPL), e.g. inks safety etc. Development of new methods using mainly electro-separation analytical techniques

8 Modern methods of food packaging Oxygen absorbers Modified atmosphere Antimicrobial sensors Ethylene indicators Humidifiers Bacterial growth indicators

9 Meat technology, fruit and vegetable processing of other products (e.g. beverages, delicatessen, meals and eggs) Optimization of production processes Product development and new technologies implementation Renovation of additives usage Identification and prevention of defects Students involvement in industry projects Wide contacts with practice experts Opportunity to obtain employment during studies