Laboratory in Food Process Quality Control

Summer term, academic year 2016/2017

Time and schedule: will be specified at the beginning of the summer term


IMPORANT!

Students need to arrange the date of exercises individually after contacting the work leaders by email.


Detailed information to download:


The list of exercises:

  1. Sugar, confectionery
    a/ Analysis of sugars and molasses
    b/ Spectroscopic analysis of chocolate and products with cocoa powder
  2. Quality of cereal milled products
    a/ Properties of composite flour based on wheat
    b/ Solvent retention capacity profile
  3. Starch and starch products
  4. Analysis of fruit and vegetables products http://www.vscht.cz/ktk/www_324/lab/index.html
  5. Analysis of meat products http://www.vscht.cz/ktk/www_324/lab/index.html
  6. Analysis of proteins in dairy products http://umtk.vscht.cz//ESO/LOTP/
  7. Lipid composition in foodstuffs http://umtk.vscht.cz//ESO/LOTP/
  8. Functional properties of food packages
  9. Distribution of particle size and colloidal stability http://umtk.vscht.cz//ESO/LOTP/
  10. Rheological properties and texture
  11. Microbiological analysis of food or cosmetic product by plate methods http://umtk.vscht.cz/ESO/LOTP/LFTPC_11_Microbiology.pdf/
  12. Evaluation of bacterial, yeast and mould cultures used in food production http://umtk.vscht.cz/ESO/LOTP/LFTPC_12_Microbiology.pdf/
  13. Quantitative determination of lactobacillus in food http://umtk.vscht.cz/ESO/LOTP/LFTPC_13_Microbiology.pdf/

Download manuals for exercises provided by the Dep. of Carbohydrates and Cereals:

Other manuals and instructions are also available on e-learning web pages.