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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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Jirotková Dana, Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Vácha František, doc. Ing. CSc.
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Course content
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1. Basic processes of plant and animal raw materials. 2. Legislative requirements for machinery. 3. Legislative requirements for the food industry. 4. Vehicles for the transport of raw materials and live animals. 5. Vehicles for the transport of products. 6. Technical equipment for processing of plant products - fermentation processes (pastry and bakery). 7. Technical equipment for processing of plant products - fermentation processes (beer and spirits). 8. Technical equipment for processing of animal products - dairy industry. 9. Technical equipment for the processing of animal products - the dairy industry. 10. Technical equipment for the processing of animal products - meat industry and poultry processing (slaughtering, cutting plants). 11. Technical equipment for processing of animal products - meat industry and poultry processing (meat production). 12. Technical equipment for fish processing. 13. Technical equipment for special processing - crustaceans, gastropods. 14. Technological units in the manufacturing industry.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for classes
- 36 hours per semester
- Preparation for credit
- 34 hours per semester
- Semestral paper
- 24 hours per semester
- Preparation for exam
- 30 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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The aim of the subject is to acquaint students with the basic machinery in the processing of agricultural raw materials. Students will get acquainted with the equipment in individual processing branches of plant and animal raw materials. Within the framework of block exercises, they will familiarize themselves with the composition and operation of basic technical equipment.
Students understand the basic concepts of techniques and machines used in the food industry.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Written examination
Exam, participation in exercises, essay.
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Recommended literature
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Odborné webové stránky dle zadání.
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Kadlec, K., Kmínek, M., Kaldec, P. Měření a řízení v potravinářských a biotechnologických výrobách. Key Publishing, 2015. ISBN 978-80-7418-232-7.
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Prugar J. a kol. Kvalita rostlinných produktů na prahu 3. tisíciletí.. Praha: VÚPS, 2008. ISBN 978-80-86576-28-2.
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Steinhauser, L. Hygiena a technologie masa. Brno: LAST, 664 s., 1995. ISBN 80-900260-4-4.
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Steinhauser, L. Hygiena a technologie masa. LAST, Brno, 1995. ISBN 80-900260-4-4.
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