Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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1. General concept of quality, systems of quality supervision 2. Legislation on products of animal origin (the Czech Republic and European Union). 3. Factors affecting the quality of animal products, and their evaluation - basic classical and modern instrumental analytical methods. 4. Nutritional value, production, and consumption of main animal products (milk, meat, egg). 5. -6. Chemical composition and factors affecting the composition of animal products. 7. Physical and technological properties of animal products. 8. Sensorial properties of animal products, sensory evaluation. 9. Microbial properties of animal products, microbial contamination. 10. Primary production and realization of milk, quality requirements for milk processing. 11. Transport of animals, animal slaughter, veterinary inspection, and classification of slaughtering animals. 12. Storage of animal products. 13, - 14. Production of other products of animal origin (fish, honey).
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for credit
- 25 hours per semester
- Preparation for exam
- 40 hours per semester
- Semestral paper
- 30 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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The course provides students with knowledge concerning the chemical, physical, microbial, technological, and sensorial properties of animal products and describes factors affecting the above-mentioned properties during primary production, processing, and storage. The course also covers information on production, current consumption, and the quality management systems in primary agricultural production.
Knowledge of chemical and other important properties of products of animal origin, knowledge of legislation a requirements of animal products, basic laboratory skills;
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Prerequisites
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Basic knowledge of chemistry and biology.
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Assessment methods and criteria
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Combined exam
attend the laboratory exercises, submit the laboratory protocols
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Recommended literature
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Pipek, P., Jirotková, D. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb.. České Budějovice, JU ZF, 2001.
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Samková, E. (ed.) a kol. Mléko: produkce a kvalita.. Č. Budějovice: JU ZF, 1. vyd., 2012. ISBN 978-80-7394-383-7.
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Samková, E. Složení mléka. Požadavky na jakost mléka. (online). dostupné na: http://kaf.zf.jcu.cz/index.php?p=44.
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