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Lecturer(s)
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Course content
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Physical, biological and chemical risks of food for consumers. Preservation and preserving agents in food industry. Agricultural food-stuff processing -production of malt, beer, wine, destilate. Animal food-stuff processing - milk and milk products, meat and meat products, poultry and products of poultry meat, eggs, fish. Waste and outfall in food industry. Biotechnological processes.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Class attendance
- 18 hours per semester
- Semestral paper
- 30 hours per semester
- Preparation for classes
- 42 hours per semester
- Preparation for exam
- 90 hours per semester
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Learning outcomes
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This course will introduce students to the basic principles for working with food products, both of vegetable and animal origin, within a practical environment. Included are requirements for sources of raw materials, energy, water, packaging and waste disposal.
During the course the student will acquire broader theoretical and practical bases of individual production processes, common in the processing of raw materials of animal origin, including the principle of technological equipment used in industrial production. The procedures result in prolonging the shelf life and ensuring the hygienic safety of the food.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
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Recommended literature
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Cross, H. R., Overby, A. J. Meat science, milk science and technology.. Amsterdam, Elsevier Science Publisher, 1988.
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Dobiáš, J. Technologie zpracování ovoce a zeleniny I,II.. Praha ,VŠCHT, 2004.
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Kent, N. L., Ewers, A. D. Technology of cereals.. Oxford, Elsevier, 1994.
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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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Prugar, J. et al. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha, VÚPS, 2008.
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