The objective of the Workshop was to provide participants from different
developing countries with the topical information in the following
areas:
- Quality control of milk
- Lactic acid bacteria and their functional properties
- Surfactans and detergents - new trends
- Recent activities of the Department of Food Preservation
- Authenticity of Food, Detection of Adulterations of Fruit Juices
- Shelf Life of Meat and Meat Products
- Principe of "Active Packaging" in Food Processing
- Application of Cappillary Isostachophoresis in Food Analysis
- Biosensors in Food Analysis
- Bioethanol for agricultural crops and lignocellulosic materials as
an additive to fuels
- Microbial biofilms employment/occurence in food industry
- Traditional and modern beer technology in the Czech Republic
- Technological aspects of biolactate production in industrial scale
- The aspects of new methods of quality evaluation and control in
the technology of sugar, chocolate and sugar confectionery
- Food Safety Issues
- Food additives: recent trends in the field of application
- Industrial contaminants: major classes - characterization rate in
food chain
- Pesticide residues: risk assessment of dietary exposure
- Natural toxins: characterization of major classes, changes during
processing
- HACCP practices in food industry relations to chemical
contaminants
- Toxic Metals in Food Supply
- Sources of pollution
- Occurence in food commodities
- Bioviability in relation to food composition - Interaction with
food components
- Analytical methods for assessment of food quality
- Vacuum cooling - challenge to meet the food safety
- Food technology manufacturing centre
- Basic aspects of food microbiology
- Methodical approaches to estimation of the main food pathogenes
- Microbial toxins
- Fundamentals of immunochemistry
- Process characteristics of mechanically agitated bioreactors
The experience and knowledge of the lecturer staff of the Institute
of Chemical Technology and know-how of preselected industrial companies
dealing in the area of special equipment for laboratories and food
production was used for preparing this Workshop. Visit of industrial
food laboratories was included as well.
Labs technical visits:
- Central Laboratory of Food and Agriculture Inspection
- Department Laboratories in Prague Institute of Chemical Technology
- Biotechnology Laboratory of the Institute of Microbiology of the
Czech Academy Sciences
Industrial Plants Excursion:
- Sugar factory Prague-Modrany
- Prague Brewery BRANIK
- Agro Jesenice - fruit and vegetable processing
- SETUZA Ústí nad Labem - fat and oil factory
Special attention was paid to the international and local regulations
of microbiological impurnesses in food. Practical training was streamed
to testing methods and laboratory equipment.
Participants' presentations were held on the first day of the
Workshop in order to homogenize the group and to verify all need and
interests. During further days special lectures were delivered for the
participants to be more familiar with contemporary situation in the area
of food safety control in the Czech Republic. The discussions with
management of enterprises were the part of all technical visits. They
provided the participants with a wide practical knowledge on the subject
of concern.
During weekend a sightseeing of Prague (on Saturday) and a visit of the
spa Karlovy Vary and Plzen (on Sunday) were organized for participants
to give them possibility to get more familiar with the cultural
background of the Czech history.
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