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Lecturer(s)
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Jirotková Dana, Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Course content
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1. Technological properties of raw materials of animal origin and their characteristics.2. Processing of animal products - technological processes and technological equipment. Standardization of raw materials, homogenization, separation methods, purification, membrane filtration.3. Heat treatment of animal products.4. Production of fermented milk products. 5. Production of cheeses, cottage cheese and cheese specialties.6. Production of butter.7. Slaughtery production, chilling and cutting of meat. 8.Meat processing and processing of animal fats and eggs. 9.Cereal characteristics and their importance in the food industry.10. Bakery and production of individual groups of bakery products. 11. Characteristics of individual kinds of oilseeds and technology of oil plant processing.12. Modified fat production technology and their sorting.13. Potato processing technology, potato products, production of native starch and modified starches. 14. Sugar industry - sugar beet processing technology and sugar production.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory, Excursion
- Field trip
- 40 hours per semester
- Class attendance
- 28 hours per semester
- Preparation for credit
- 20 hours per semester
- Preparation for exam
- 62 hours per semester
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Learning outcomes
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The course will provide students with knowledge of technological operations during the processing of raw food products of animal and plant origin and will explain the technological properties of the raw materials. Included are processing technologies of the main raw materials of animal and plant origin, as well as requirements for sources of raw materials, energy, water, packaging and waste disposal.
During the course the student acquires professional and practical basics of processing of agricultural raw material, including the principle of technological equipment used in production. They will adopt the principles of food safety and commodity-related legislation.
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Prerequisites
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Gain high school knowledge of biology, chemistry and physics. The basics of food chemistry are an advantage, but not a condition of enrollment.
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Assessment methods and criteria
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Oral examination, Test
Participation in excursions and laboratory exercises simulating production, protocol processing.
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Recommended literature
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Basařová, G., Psota, V., Šavel, J. Sladařství: teorie a praxe výroby sladu.. Praha: Havlíček Brain Team Karel Havlílček, 2015.
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Čepička, J. a kol. Obecná potravinářská technologie.. Praha: VŠCHT, Praha, 1995.
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Dobiáš, J. Technologie zpracování ovoce a zeleniny I,II.. Praha ,VŠCHT, 2004.
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Ingr, I. Produkce a zpracování masa. Brno, MZLU, 2003.
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Kadlec, P., Melzoch, K., Voldřich, M.:. Přehled tradičních potravinářských výrob. VŠCHT Praha, Ostrava, KYE Publishing, 2012.
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Kent, N. L., Ewers, A. D. Technology of cereals.. Oxford, Elsevier, 1994.
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Pešek, M. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část I a II. České Budějovice: Jihočeská univerzita 1997. České Budějovice, JU ZF, 1997.
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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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