Lecturer(s)
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Kolář Ladislav, prof. Ing. DrSc.
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Course content
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1. Production of canned fruits, vegetables, meat and food 2. Production of juices, musts, jams, marmalades, jams, jellies and fruit syrups 3. Drying of fruits, vegetables, medicinal plants 4. Production of fruit wines, fruit in alcohol and liqueurs 5. Salting and smoking meat 6. Salting and smoking fish 7. Production of special vinegar from fallen fruit 8. Processing wheat into starch syrup by acid and enzymatic hydrolysis 9. Extraction - production of medicinal plant extract Example: Production of St. John's wort oil 10. Distillation of fermented steam and production of classic and unique distillates 11. Processing of oats into p-glucan concentrate 12. Processing of barley as a waste-free technology into a sugar solution of protein-p- glucan concentrate and solid biofuel pellets 13. Production of ready meals from the category of functional foods on the example of the patent "p-glucan dumplings in the plum sauce for diabetics and hypocholesterolemic." 14. Production of functional foods and food supplements from stimulating and ionizing plants (adaptogens) against fatigue and stress 15. Phytomass processing into biogas by anaerobic digestion 16. Processing of phytomass into humic organomineral fertilizer with high cationic exchange capacity by aerobic fermentation
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming)
- Preparation for classes
- 30 hours per semester
- Class attendance
- 12 hours per semester
- Preparation for credit
- 50 hours per semester
- Preparation for exam
- 50 hours per semester
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Learning outcomes
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The absolvents of this course gain a knowledge about production of new goods from biomass. They will familiarize with correct principles of hygienic practices and HACCP system.
Graduates of the course will gain essential information to start their production of food and non-food products on a small scale from agricultural raw materials (animal and plant origin).
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Prerequisites
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Basic knowledge of chemical and biological disciplines is assumed.
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Assessment methods and criteria
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Oral examination
Independent study of the lecturer's script and recommended literature.
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Recommended literature
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Kadlec a kol. Technologie potravin - přehled tradičních potravinářských výrob. Ostrava, 2012. ISBN 78-80-7418-145-0.
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Kadlec. Procesy a zařízení v potravinářství a biotechnologiích. Ostrava, 2013. ISBN 978-80-7418-163-4.
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