These salts (aka emulsifying salts) form part of the production process of processed cheese and they can also be found as agents preventing undesirable changes of UHT-treated milk, UHT-treated cream, coffee cream, concentrated milk, etc. In the meat industry, phosphate salts are used for improving the water-binding capacity of meat and for stabilizing the texture and/ or organoleptic properties of final products. In the bakery industry, baking powder is an appropriate example to demonstrate the versatile use of phosphates in this area. Apart from the influence of phosphate salts on the texture properties of final products, antibacterial effects of polyphosphates have been observed.
This especially applies to the effects observed on selected Gram-positive microorganisms (some strains of genera Staphylococcus, Bacillus and/ or Clostridium), evaluated as contaminants in several foodstuffs. During this Summer School programme, lectures dealing with the structure, effects and properties of sodium and/or potassium salts of phosphates and/ or polyphosphates will be delivered.
The essential component of this programme will be practical demonstrations of the functional properties of the above-mentioned salts in dairy, meat and/or bakery products. Our Summer School programme will be carried out in cooperation with one of the producers of phosphate salts. The commercial mixtures of phosphate salts used in individual industries will be available.
Subjects covered:
- Photospate salts
- properties and characterisation
- Use of phosphates in the meat industry
- Use of phosphates in the dairy industry
- Use of phosphates in the bakery indutry- Antimicrobial effects of phosphatesApplication deadline: 31 May 2013
Period
20-07-2013 - 26-07-2013 (1 weeks)
Target group
Everybody interested in this topic can participate in TBU Summer School 2013
Course aim
Within the TBU Summer School you have a great opportunity to gain more knowledge and practical experience in Use of Phosphate Salts in the Food Industry but also have fun in the multicultural environment, meet new friends and learn more about Czech culture and environment.
Credits
0.0 ECTS credits
Course fee
EUR 330: Fee includes:
- Administration fee
- Course fee (Courses take place every day: 9:30-12.00, 13:30- 16:00)
- Course materials
- Accommodation in the University Halls of Residence including Wi-Fi connection and breakfast
- Cultural programme (20 July 26 July)
- Welcome Dinner, Farewell Evening, Orientation Walk
- Discount for meals in the University Refectory and Restaurant
- Access to the University Library
- Internet connection in University campus
- Guided tours of the Czech companies
-Certificate
- CD with photos
- Guides provided by Czech students
Fee does not include travel costs, extra local transportation, VISA processing fees, other costs connected with the personal need.
EUR 350: Travel Week (27 July - 3 August). All participants have also opportunity to join us for unforgettable and relaxing week full of historical sights,Czech traditions, nature and fun.
Programme:
- Town of Olomouc
- Lednice Valtice Area
- Towns of Telc Trebon Ceske Budejovice
- Town of Cesky Krumlov
- Chateau Hluboka - Prague
- Prague
Course leader
For further information about the summer school, please do not hesitate to contac us at summerschools@utb.cz
Tomas Bata University in Zlin
Address: E1m. T. G. Masaryka 5555
Postal code: 760 01 Zl%EDn
City: Zlin
Country: Czech Republic
Website: http://www.summerschools.utb.cz/
E-mail: summerschools@utb.cz
Phone: 00420 576 032 238
