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Lecturer(s)
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Kadlec Jaromír, Dr. Ing.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Bedrníček Jan, Ing. Ph.D.
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Course content
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1. Innovation - introduction and importance. 2. - 3. Innovation in the processing of plant products. GMO. Conventional and modified fats. 4. - 5. Innovation in the dairy, meat and bakery industry. Innovation in fish processing. 6. - 7. Innovation in the treatment and preservation of plant and animal products. Food additives. 8. Membrane technology. Nanotechnology. 9. Innovation of packaging. 10. Development of innovative products including marketing strategy.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for exam
- 32 hours per semester
- Preparation for classes
- 20 hours per semester
- Semestral paper
- 42 hours per semester
- Class attendance
- 30 hours per semester
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Learning outcomes
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The course provides students with knowledge concerning rules in innovative processing in industrial manufacturing. The aim is also to strengthen the self-contained work of students in developing innovative products.
Knowledge of important rules in innovative processing; ability to design and prepare own innovative product and introduce it to others.
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Prerequisites
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Knowledge of basic principles of food processing, legislation and sensory evaluation.
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Assessment methods and criteria
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Written examination
attend the exercises and seminars; proposal of design and development of innovative product;
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Recommended literature
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Drucker P.F. Inovace a podnikavost: praxe a principy. Praha, 1993.
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Passos M.L. and Ribeiro C.P. (ed.). Innovation in food engineering : new techniques and products. US, 2009.
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