| Course title | Basis of Food Production |
|---|---|
| Course code | KKZP/ZPV |
| Organizational form of instruction | Lecture + Lesson |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 5 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | unspecified |
| Work placements | unspecified |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
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| Course content |
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1. Cereal characteristics and their importance in the food industry. 2. Milling technology. 3. Bakery and production of individual groups of bakery products. 4. Characteristics of individual kinds of oilseeds and technology of oil plant processing. 5. Modified fat production technology and their sorting. 6. Potato processing technology, potato products, production of native starch and modified starches. 7. Processing legumes - individual species, production of fermented and unfermented products, protein concentrates and hydrolysates 8. Sugar industry - sugar beet processing technology and sugar production. 9. Technology of malt production - malting. 10. Beer production technology - brewing. 11. Wine production technology. 12. Technology of production of fermentation ethanol, spirits and fruit spirits. 13. Technology of canned fruits and vegetables.
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| Learning activities and teaching methods |
Monologic (reading, lecture, briefing)
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| Learning outcomes |
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The course provides students with knowledge concerning the technological properties of raw materials of animal and plant origin and the main technological operations used during their processing. 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.
Students will obtain knowledge about technological properties of plant raw materials and basic technological operations applied in their processing. This knowledge can be used in the food industry. |
| Prerequisites |
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Standard knowledge of chemistry and biology.
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| Assessment methods and criteria |
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Combined exam
Requirements on student: Successful passing a credit test, at least 50 points out of 100. Participation in compulsory excursions. |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Agriculture and Technology | Study plan (Version): Agribussines (2014) | Category: Agriculture and forestry | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Agriculture and Technology | Study plan (Version): Animal husbandry (2013) | Category: Agriculture and forestry | 1 | Recommended year of study:1, Recommended semester: Winter |